Ricotta Cheese Pie I

Ricotta Cheese Pie I

14 Reviews 6 Pics
Linda C.
Recipe by  Linda C.

“Creamy, and not too sweet.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Dissolve cornstarch in 1/2 cup milk.
  2. Combine cornstarch and milk with ricotta, remaining 1 cup milk, eggs, vanilla, and sugar. Mix until well blended. Pour filling into unbaked pie shell.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a knife inserted into center comes out clean. Sprinkle top with cinnamon, and cool.

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Reviews (14)

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THIS Ricotta pie was the perfect dessert after a roasted lamb dinner on Easter Sunday. The pie was light and airy. I used frozen strawberries as an optional topping. This is perfect if you love a traditional dessert but don't want something as heavy as cheesecake. I will keep this in my "active file.". Thank you, Linda C for terrific recipe.



First let me say we like Ricotta cheese, but this pie is best left unmade. I found it basicly sweet w/o much flavor. My husband did not like it either. Use your time and ingredients for a more worthwhile dessert.



I added drained crushed pineapple. Many of my guests requested the recipe. Wonderful!!!

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Amount Per Serving (8 total)

  • Calories
  • 276 cal
  • 14%
  • Fat
  • 13.3 g
  • 20%
  • Carbs
  • 29.4 g
  • 9%
  • Protein
  • 9.7 g
  • 19%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 211 mg
  • 8%

Based on a 2,000 calorie diet



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Cream Cheese Pie


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Ricotta Cheese Cake