I still remember the first time I tasted Ricotta Pie. I was at one of my best friend’s house studying, and her mother, Tia Telma, a Paulista of Italian descent, brought us this fresh and hot out-of-the-oven deliciousness as our afternoon snack. It was so good that this pie was forever marked in my mind. Recently, in a fit of nostalgia and sweet cravings, I asked Tia Thelma for this recipe, but she didn’t even remember she used to make this pie for us! Haha!
After endless search on the internet, I found a recipe that didn’t really look the same to Tia Thelma’s but luckily for me it tastes exactly the same! It’s VERY easy and it could be a great idea for a quick dinner dessert or tea party sweet. Enjoy!
Ingredients:
- 1 Small Container of Ricotta (15 ounces)
- 1 Sweet Condensed Milk can
- 2 Eggs
- 1 can of Milk ( use condensed milk can to measure)
- 1 teaspoon Vanilla Extract ( I prefer Nielsen Massey)
Directions:
- Blend all ingredients in a blender for 1 min.
- Pour at a small or medium springform pan
- Bake at 375 degrees for 40 minutes.
Gorgeous! Can’t wait to try it! 🙂
Thanks Betsy! It’s a very easy and yummy recipe.
SOOOO Yummy!