Creamy Ricotta Pie

lashley

"This is a creamy consistency pie, not a dense cheesecake.For crust challenged individuals (like myself) this is for you.The crust is cookielike. Whenever I am invited to friends, and ask if I can bring something, they always request this pie."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1.35 h servings
Serving size has been adjusted!
Original recipe yields 8 servings



May we suggest

ADVERTISEMENT

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350.
  2. Mix all ingredients with a fork for crust. If it is to sticky add a little more flour. Keep a very small amount to the side. Press into a 9 inch pie pan.
  3. Stir filling ingredients together until well blended. Pour into unbaked crust. With leftover crust mixture, flatten 3 small rounds for the top of the filling. Place on top. You can sprinkle a little sugar and cinnamon on top.
  4. The pie is not firm when removed from oven but will firm up after chilling for a few hours.

Reviews

Read all reviews 0

Other stories that may interest you