There’s something so comforting about those old-school desserts that have stood the test of time—and this Italian Ricotta Pie is just that. Subtly sweet and impossibly creamy, it’s the kind of pie that isn’t necessarily the most flashy, but once you take a bite you’re completely smitten. It can be served any time of year, but I love serving it with fresh berries in spring and summer (though it certainly doesn’t need any dressing up). Or, do as the Italians do and make this for an Easter treat!

We love that this pie comes together without a fuss, no water bath or fancy process required. You’ll start out by whisk together half of the milk and some corn starch. This helps thick the batter! From there you’ll mix in a full 15 ounce tub of ricotta cheese, eggs, sugar, vanilla, and a dash of cinnamon. Whisk it up until it’s nice and smooth without any lumps of ricotta, then pour it into your pie crust.

This beauty bakes for about an hour or until there’s just a slight jiggle when you nudge the pie. Now for the hard part: allowing the pie to cool. You’ll want it to come to room temperature, then pop it in the fridge to chill before slicing. We know the waiting is tough, but this will help the pie set. Trust us, it’s worth it! One bite, and you’ll see why it’s a staple in so many Italian households—and why it just might become a staple in yours, too.