Ricotta Cheese Pie I11 Reviews
“Creamy, and not too sweet.” - by Linda C.
Original recipe yields 1 - 9 inch pie
- Dissolve cornstarch in 1/2 cup milk.
- Combine cornstarch and milk with ricotta, remaining 1 cup milk, eggs, vanilla, and sugar. Mix until well blended. Pour filling into unbaked pie shell.
- 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.
Amount Per Serving (8 total)
- 276 cal
- 13.3 g
- 29.4 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"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 trad..." See moreitional 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 wor..." See morethwhile dessert."
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