Quick & Easy Creamy Ricotta Pie (Indian Mithai Style)

Quick & Easy Creamy Ricotta Pie (Indian Mithai Style)

Sometimes you want to make a dessert that feels special but doesn’t take hours in the kitchen. This creamy ricotta pie is one of those recipes. I am making this pie with a store-bought pie crust and simple ingredients; it has a soft, lightly grainy texture that reminds me of Indian mithai. My granddaughter says it reminds me of Kulfi.

The gentle flavor of cardamom and the crunch of nuts on top make it both comforting and festive at the same time. Best of all, it’s a no-fuss recipe—mix, fill, bake, and chill.

I am using Store bought pie crest use shallow pie crest not deep crest.

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Prep Time 10 minutes mins

Total Time 45 minutes mins

Ingredients

  

• 1 Store-bought pie crust
• 16 oz 2 cups whole milk ricotta
• 1/2 cup sugar (adjust to taste)
• 1/4 tsp cardamom powder
• 1 tbsp cornstarch (important for setting)
• 2 tsp chopped pistachios and almonds

Instructions

 

• Mix ricotta, sugar, cardamom, and cornstarch
• Fill the pie crust evenly
• Bake at 350°F (190°C) for 30–35 minutes
• Cool completely before slicing
• After baking for 20 minutes sprinkle the nuts and bake again.
• Pie should have a light brown color on the top
• Slice the pie after it is chill Served chill

  Texture: soft, lightly grainy, like kalakand Indian mithai

  This creamy ricotta pie looks amazingly delicious, and my kitchen is filled with the sweet aroma of cardamom. I hope you enjoy making it as much as I did. Stay healthy and stay safe.

Notes

• Use a shallow store-bought pie crust, not a deep-dish crust, for best results.
• Cornstarch is essential—it helps the pie set properly while keeping the texture soft and creamy.
• Sprinkle chopped nuts after 20 minutes of baking to prevent them from burning.
• Best served chilled for a rich, dessert-like experience
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Tried this recipe?Let us know how it was!

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Air Fry the Pie

• Place the pie in the air fryer basket.
• Cook at 320–330°F (160–165°C) for 15–20 minutes, checking halfway through. The pie should be set but still slightly wobbly in the center.
• If the top starts browning too quickly, loosely cover it with foil.

Frequently Asked Questions (FAQs)

1. Can I use low-fat ricotta instead of whole milk ricotta?

Whole milk ricotta is recommended for a creamy, rich texture. Low-fat ricotta can make the pie drier and less smooth.

2. Can I reduce the sugar?

Yes, you can adjust the sugar to your taste. If you prefer a mildly sweet dessert, start with 1/3 cup and increase if needed.

3. Why is my pie still slightly wobbly in the center?

This is completely normal. The pie continues to set as it cools and will firm up fully after chilling in the refrigerator.

4. Can I make this pie ahead of time?

Yes. This pie actually tastes better the next day. You can make it in advance and store it covered in the refrigerator for up to 3 days.

5. Can I skip the nuts on top?

Yes, the nuts are optional and mainly add texture. You can replace them with raisins or skip the topping altogether.

6. How do I air-fry the pie safely?

Place the pie in the air fryer basket and cook at 320–330°F (160–165°C) for 15–20 minutes, checking halfway through. If the top browns too quickly, loosely cover it with foil.