In my opinion, you can never have too many pie recipes. This pie is an Italian-American tradition commonly served around the Christmas holidays.
Ricotta cheese pie is very similar to a cheesecake, but with a lighter texture and pie crust bottom. It's sweet, creamy, light and absolutely delicious! The recipe provided below is for the pie filling, make sure to use your favorite pie crust recipe for the pie bottom.
Ingredients
1/2 lb ricotta cheese (whole milk)
1/2 lb cream cheese, softened
1 tbsp flour
1 cup sugar
1 cup milk
3 eggs
1/6 tsp salt
1 tsp vanilla extract
Instructions
Mix together ricotta cheese, cream cheese, flour, sugar, milk, salt and vanilla extract. Strain this mixture twice through to remove the cheese curds. Then add in 3 beaten eggs to the mixture to finish the filling. Pour the filling into your pre-made pie crust then sprinkle cinnamon on top of the filling.
Bake in the oven at 400 degrees for 15 minutes and then lower to 300 degrees for 45 minutes. When removed from the oven, this pie will not harden as much as, for example, a pumpkin pie. The filling will rise, still move and may crack. There is no need to worry because the cracks will settle and you'll be left with a beautiful ricotta cheese pie. Keep refrigerated until served.
