Anna Gentile's Ricotta Pie

16 oz cream cheese

4 oz ricotta cheese

1 cup milk

4 eggs

1/2 cup sugar

1 tsp vanilla extract (I used one pod, scraped)

2 Tbsps corn starch

Place all ingredients in the blender, blend until smooth (2 min). Pour into greased 7 x 11 Pyrex or two graham cracker crusts. Bake at 325 F, 45 min - 1 hour. Cool in oven for about 1 hour.

Top with cinnamon or fruit.  

(For Passover use, you can substitute potato starch for the corn starch.)