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
Scale
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.
