If you have a soft spot for classic Italian desserts, this Ricotta Pie Recipe is going to steal your heart and your kitchen. It’s an exquisitely creamy yet light pie with a subtly sweet, citrus-kissed filling that perfectly balances ricotta’s mild tang. This pie isn’t just delicious; it carries the warmth of tradition wrapped in a buttery, tender crust. Whether you’re looking to impress guests or cozy up with a slice after dinner, the Ricotta Pie Recipe offers a simple, soulful way to enjoy a timeless treat.
Ingredients You’ll Need
Gathering the right ingredients is half the fun, and thankfully this recipe is refreshingly straightforward. Each component plays a key role: the ricotta lends silky richness, sugar sweetens just right, while cinnamon and lemon zest add aromatic depth and brightness that make every bite lively and memorable.
- 1 (9-inch) unbaked pie crust: Choose a high-quality crust for a crisp, buttery base that complements the creamy filling.
- 2 cups whole milk ricotta cheese: Fresh, well-drained ricotta ensures a smooth texture and creamy consistency.
- ¾ cup granulated sugar: Sweetens the filling perfectly without overpowering the natural cheese flavor.
- 3 large eggs: Help bind the filling together and provide structure during baking.
- 1 teaspoon vanilla extract: Adds a warm, mellow aroma that enhances the overall flavor.
- ½ teaspoon ground cinnamon: Sprinkles subtle spice and cozy warmth into the filling.
- ½ teaspoon grated lemon zest: Lifts the whole pie with bright, citrusy notes.
- 2 tablespoons all-purpose flour: Stabilizes the filling for a perfect slice that holds its shape.
- Powdered sugar for dusting (optional): A final sweet dusting that adds visual appeal and a delicate touch of sweetness.
How to Make Ricotta Pie Recipe
Step 1: Prepare Your Oven and Mixing Bowl
Start by preheating the oven to 350°F (175°C) to get it nice and hot for baking. Grab a large mixing bowl to combine your ingredients, making sure you have everything close at hand for smooth preparation.
Step 2: Blend Ricotta and Sugar
Place the ricotta cheese and granulated sugar into your bowl, mixing until the mixture is completely smooth and free of lumps. This step is crucial for a silky filling that melts in your mouth.
Step 3: Add Eggs One at a Time
Incorporate the eggs individually, beating well after each addition. This gradual approach ensures the eggs fully blend into the filling, helping to create a light yet structured texture in the final pie.
Step 4: Stir in Flavorings and Flour
Next, fold in the vanilla extract, ground cinnamon, grated lemon zest, and all-purpose flour. The flour works as a subtle thickener, while the flavorings make the filling vibrant and inviting with every bite.
Step 5: Pour and Bake
Pour the creamy filling into your unbaked pie crust, spreading it out evenly with a spatula to smooth the surface. Slide the pie into your preheated oven and bake for 50 to 60 minutes, until the center is set and the top takes on a gentle golden hue.
Step 6: Cool and Chill
Once baked, allow the pie to cool completely at room temperature. Then, refrigerate it for at least two hours to let the flavors meld and the texture firm up to perfection.
How to Serve Ricotta Pie Recipe
Garnishes
A light dusting of powdered sugar right before serving is a timeless finish that adds just a hint of sweetness and makes the pie look irresistibly inviting. Fresh lemon slices or a sprinkle of extra cinnamon can also brighten the presentation and accentuate the flavors.
Side Dishes
Serve your Ricotta Pie Recipe with fresh berries or a dollop of whipped cream for a refreshing contrast. A small scoop of vanilla gelato or a drizzle of honey also pairs beautifully if you want to add an extra luxurious touch.
Creative Ways to Present
If you’re hosting, try slicing the pie into smaller portions and topping each with a mint leaf or edible flower for a pop of color. Serving it alongside a robust espresso or sweet dessert wine can elevate your dessert experience even further.
Make Ahead and Storage
Storing Leftovers
Leftover Ricotta Pie Recipe slices keep beautifully in the fridge for up to 3 days. Make sure to cover it tightly with plastic wrap or an airtight container to preserve freshness and prevent it from absorbing other odors.
Freezing
You can freeze your Ricotta Pie Recipe, wrapped securely in plastic wrap and then aluminum foil, for up to one month. Thaw overnight in the refrigerator before serving for the best texture and flavor.
Reheating
To warm leftovers, pop a slice in the oven at 300°F (150°C) for about 10 minutes or until just heated through. Avoid microwaving as it can change the pie’s texture, making it less smooth and creamy.
FAQs
Can I use low-fat ricotta for this recipe?
While you can substitute low-fat ricotta, the pie may lose some of its creamy richness and texture. Whole milk ricotta delivers the best flavor and smooth consistency essential to this recipe.
How do I prevent the pie crust from getting soggy?
Using a pre-baked crust or blind baking it slightly before adding the filling can help. In this recipe, the filling is firm enough after baking to keep the crust crisp, especially if your crust is well-chilled before baking.
Is this Ricotta Pie Recipe suitable for vegetarians?
Absolutely! This pie contains no meat or gelatin ingredients, making it a perfect vegetarian-friendly dessert option.
Can I add other flavors to the filling?
Definitely! Feel free to experiment by adding a handful of fresh berries, a swirl of chocolate chips, or a splash of almond extract to customize your Ricotta Pie Recipe to your liking.
What’s the best way to get fresh ricotta?
Look for ricotta in the refrigerated dairy section, preferably one labeled ‘whole milk’ and ‘fresh.’ Draining excess liquid before using ensures a thicker, creamier filling for your pie.
Final Thoughts
Creating this Ricotta Pie Recipe is like inviting a little piece of Italy into your kitchen. Its simple ingredients come together in a harmonious, comforting way that truly delights the senses. Don’t wait for a special occasion—grab your ingredients, embrace the process, and indulge in this timeless dessert that feels like a warm hug with every forkful.
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Ricotta Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This classic Italian Ricotta Pie features a creamy, sweet filling made with whole milk ricotta, eggs, and a hint of cinnamon and lemon zest, all baked to perfection in a flaky pie crust. It’s a traditional dessert often enjoyed at Easter but delicious any time of year.
Ingredients
Pie Crust
- 1 (9-inch) unbaked pie crust
Filling
- 2 cups whole milk ricotta cheese
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon grated lemon zest
- 2 tablespoons all-purpose flour
Optional
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking the pie.
- Mix Ricotta and Sugar: In a large mixing bowl, combine the whole milk ricotta cheese and granulated sugar, stirring until the mixture is smooth and well blended.
- Add Eggs: Incorporate the eggs into the ricotta mixture one at a time, beating thoroughly after each addition to create a smooth, homogenous filling.
- Add Flavorings and Flour: Stir in the vanilla extract, ground cinnamon, grated lemon zest, and all-purpose flour until all ingredients are fully incorporated and the filling is smooth.
- Prepare Pie Crust: Pour the ricotta filling into the unbaked 9-inch pie crust, smoothing the top evenly with a spatula for an attractive finish.
- Bake Pie: Place the pie in the preheated oven and bake for 50–60 minutes, or until the center is set and the top has turned lightly golden.
- Cool and Chill: Remove the pie from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 2 hours to let it set and develop its full flavor.
- Serve: Optionally dust the top with powdered sugar before serving to add extra sweetness and visual appeal.
Notes
- For a creamier texture, use fresh ricotta and drain any excess liquid before mixing.
- This traditional Italian dessert is often served during Easter celebrations but is delightful year-round.
