Ricotta Cheese Pie I Recipe - Allrecipes.com
Ricotta Cheese Pie I Recipe

Ricotta Cheese Pie I

Recipe by  

"Creamy, and not too sweet."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings


  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 More Reviews

Most Helpful Positive Review
Jun 16, 2003

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.

Most Helpful Critical Review
Nov 26, 2002

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.


17 Ratings

Aug 29, 2002

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

Jan 02, 2008

I made this pie to serve at my New Year's Eve gathering, and now I wish I hadn't (I probably should have "tested" it first. Especially since I was kind of "skeptical" of the ingredients -- especially the vanilla -- from the start). It cooked up well (that was not the problem) but nobody (including me) seemed to like it. In the future, I think I will stick with my "traditional" ricotta cheese pie -- which includes rice, spinach and a very generous sprinkling of Parmesan cheese. Sorry.

Dec 27, 2007

i added a tablespoon of orange marmelade and a little apricot preserves, salt, and a dash of lemon juice for a flavor boost, and the results were pretty good, although i'm not crazy about the grainy texture of the ricotta. i might try this again with cottage cheese, using less milk. the pie is better chilled. this is a good, simple, inexpensive recipe for any occassion.

Feb 17, 2011

Make it the night before and keep it in the refridgerator. It has a smoother texture the next day.

May 08, 2006

This was an awesome pie. My family raved about it and told me I had to make it for special occasions from now on (after I just decided to make it one night for no reason). I did, however, change 2 things to the recipe. I only had 1 cup of rictotta cheese so I used that instead of 1 1/2 cups and I also put the cinnamon into the blended recipe before baking. It turned out great.

Feb 08, 2010

I work as a cook at a senior center. I made this recipe for them. They all loved it! It is like an old fashioned custard. Very easy and very good!


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  • Calories
  • 276 kcal
  • 14%
  • Carbohydrates
  • 29.4 g
  • 9%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 13.3 g
  • 20%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 211 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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