Ricotta Cheese Pie I

Ricotta Cheese Pie I

15

"Creamy, and not too sweet."
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Ingredients

servings 276 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

15
  1. 17 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 mo...

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 ...

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 mo...

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

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 -- espec...

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 gr...

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

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...

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!

I agree that this tasted like nothing. I used part-skim ricotta which was probably not a good choice, but I still won't be making this again.