Italian Ricotta Pie

Preparation

1. Preheat oven to 350 degrees F. Place pie crust in a 9-inch pie dish and crimp edges.
2. In a large bowl, add half the milk and the corn starch. Whisk until fully combined.
3. Add remaining milk, ricotta, eggs, vanilla, sugar, and cinnamon. Whisk until smooth.
4. Pour batter into the prepared pie shell and bake for 55-65 minutes. Pie is done when the center has only a slight jiggle.
5. Allow pie to fully cool then refrigerate for a minimum of 1 hour before slicing.