27 4 / 2011
One of my greatest cooking inspirations is my grandma. Ever since I was little I admired her ease in the kitchen and her delicious dishes. She rarely followed a recipe because she had most of them memorized. My mom wanted me to be able carry on the Italian traditions so thankfully she arranged times when I could go over to my grandma’s to cook & learn. One spring day I went to my grandma’s to learn how to make her infamous ricotta pie! How do I describe this delicious pie? My friends described it as “looks like a cheesecake, but tastes like cannoli filling….yum”. I am thankful for having this recipe & being able to pass it on through the generations. Word to the wise, go cook with your grandma!
1 lb whole ricotta cheese
1 cup granulated sugar
3 tablespoons cornstarch
1 cup sour cream
1/2 cup milk
1 teaspoon vanilla
*See previous post for homemade crust recipe or feel free to use store bought
Prick holes in the bottom of the crust and cover edges with tin foil. Bake crust at 450 degrees for 10-12 minutes. Remove tin foil & let cool
Beat ricotta until smooth, then add sugar & cornstarch. Once blended beat in eggs, sour cream, & milk. Finally add vanilla & mix in.
This recipe make slightly more than one pie. Usually I then fill the pie crust and then fill ramekins with the left over batter.
Cook at 350 degrees for 45-50 minutes or until knife comes out smooth.
Let cool and then refrigerate for at least a couple hours prior to serving.