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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.
Prep Time 10 minutes
Total Time 45 minutes

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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