2 lbs. ricotta
10 eggs
1 c. milk
2 c. sugar
1/2 pt. heavy cream
1 tsp. vanilla
Cinnamon (dab on top)

Beat eggs in a large bowl. Add sugar and beat until light and fluffy. Add milk, heavy cream and vanilla. Beat well. Fold in the ricotta until well blended by hand with wooden spoon. Sprinkle in cinnamon. Pour into 10 inch pie crust. Bake at 350 degrees for 10 minutes. Lower oven to 325 degrees and bake for 50 minutes