Description
Indulge in the creamy goodness of this classic Italian Ricotta Pie. A smooth ricotta filling with hints of vanilla and almond, nestled in a flaky pie crust, makes for a delightful dessert for any occasion.
Ingredients
Scale
Ricotta Filling:
- 2 cups whole milk ricotta cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/4 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- zest of 1 lemon
Crust and Garnish:
- 1 pre-made or homemade 9-inch pie crust (unbaked)
- powdered sugar for dusting (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Prepare Filling: In a large bowl, mix ricotta cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract, almond extract (if using), cinnamon, flour, salt, and lemon zest until smooth.
- Fill Crust: Pour the filling into the pie crust and smooth the top.
- Bake: Bake for 50–60 minutes until set and lightly golden. The pie may puff and then settle as it cools.
- Cool and Serve: Cool at room temperature, then refrigerate for at least 2 hours. Dust with powdered sugar before serving if desired.
Notes
- For a smoother texture, strain the ricotta through cheesecloth before using.
- This pie is best served chilled but can also be enjoyed at room temperature.
- Perfect for holidays like Easter or as a light, creamy dessert year-round.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 110mg
