It’s a terrific berry pie filling. Additionally, it can be used as a dessert sauce on cheesecake or pound cake. It can be canned for future use or used immediately.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
Ingredients
- 5 eggs
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 2 (16 ounce) containers ricotta cheese
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking dish.
- Beat eggs, sugar, vanilla extract, and cinnamon together in a large bowl until smooth; add ricotta cheese and mix well. Pour mixture into the prepared baking dish.
- Bake in the preheated oven until set, about 1 hour. Cool for 10 minutes before serving.
Nutrition Facts
| Calories | 201 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 0 g |
| Protein | 11 g |
| Saturated Fat | 4 g |
| Sodium | 124 mg |
| Sugars | 17 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I was looking for something to use up some ricotta cheese, and this looked good. I scaled it down to 5 servings, which used 2 eggs. My 15oz container of cheese was about 3/4 full. I would cut back on the sugar just a bit the next time; if I want sweet, I’d rather have it from a fruit topping. I used a 1.5 qt rectangular casserole dish. Also, several reviewers mentioned the texture was smooth like a flan (from using a mixer?). I wanted a grainy texture, so I mixed it by hand for about a minute, and it came out the way I wanted it. I took it out of the oven after about 50 min as the sides were starting to brown. Having it warm is not the best, but I was anxious to try it. I did omit the cinnamon and did not miss the crust at all. I’m sure it will be better after being refrigerated. Thanks for this very good recipe!
I left out the cinnamon & added the zest from one orange, together with 1/4 C. mini-chocolate morsels. I used 1/3 C. Truvia instead of a cup of sugar. The problem I had was all the liquid in the bottom of the dish after the pie was cooked (and I used lowfat ricotta cheese). Next time I will let the ricotta drain over cheesecloth over night to see if this makes a difference.
I also cut this recipe in half as there is just the two of us now. Very quick and easy. I reduced some raspberries and added to a simple syrup and top this ‘pie’ with it.
Even though it wasn’t what I intended or expected, it was delicious. Super easy to put together. It was not the consistency of Italian Ricotta Pie, more like a Flan. VERY moist, almost wet. I added zest of an orange. I think for next time I’ll halve the cinnamon and try to find a way to make it less moist. Nice high protein, sweet treat!!
This was okay. The consistency wasn’t very smooth and a bit grainy. Tastes similar to a flan, but you can taste the ricotta.
I didn’t need a full 9×13 pan so I made half the recipe, baking it in a 9 inch pie pan. I used three eggs and baked it for 60 minutes. This is an incredibly easy recipe if you are looking for a recipe that is quick to put together. It’s simple and light, and wonderful served with a fruit topping.