Sometimes bigger is NOT always better…especially when it comes to food purchases. And that THREE POUND carton of Ricotta Cheese I purchased was staring back at me…every time I opened the refrigerator door.
I had used about half of it when I made two batches of meatballs. (The cheese makes the meatballs really tender.)
So I began to wonder what kind of dessert I could make from it. I Googled a few ideas and I ran across an interesting recipe for a custard type pie.
How bad could THAT be?
Turns out…NOT BAD AT ALL!
I tweaked the online version (as usual) and this is my take on
RICOTTA CHEESE CUSTARD PIE
Preheat the oven to 350 degrees.
In a mixing bowl, combine
1 1/2 cups ricotta cheese
2 eggs
1 tsp. vanilla
1/2 cup (heaping) sugar
1 1/2 cups milk
2 T. corn starch
1/2 tsp. cinnamon
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Extra cinnamon and sugar combined-Set aside to sprinkle on the baked pie.
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Beat all ingredients together well. (I used a whisk…didn’t even drag out my hand mixer.)
Pour into an unbaked 9 in. pie shell.
Bake at 350 degrees for one hour or until knife inserted in center comes out clean.
After removing the pie from the oven, sprinkle with cinnamon and sugar mixture. Cool and serve at room temperature or refrigerate for several hours and serve cold. Be sure to refrigerate left-overs.
By golly…I’m gonna use up that ricotta one way or another…And our Sunday night pals were happy to taste my latest experiment.
This is a pie I will make again…even if I have to buy MORE ricotta cheese! (Yes, my friends…it’s a vicious cycle…)
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