Italian Ricotta Pie Recipe
If you’re looking for a dessert that captures the heart of Italian tradition in every creamy bite, you’ll absolutely love this Italian Ricotta Pie Recipe. Imagine a silky-smooth ricotta filling, scented with lemon zest and a whisper of cinnamon, all cradled in a tender, golden pie crust. This pie is cherished during the holidays and special family celebrations, but trust me, it’s too irresistible to save only for special occasions! Whether you’re familiar with Italian sweets or brand new to ricotta-based desserts, this recipe’s simple elegance and unforgettable flavor make it an instant classic for your dessert table.
Ingredients You’ll Need
One of the best things about the Italian Ricotta Pie Recipe is how it turns humble, everyday staples into a show-stopping treat. Every ingredient works together to deliver a balance of creamy, citrusy, and comforting flavors. Here’s what you’ll need and why each one matters:
- Pie crust: The buttery, flaky base holds everything together—store-bought keeps things extra easy, but homemade adds that extra love.
- Whole milk ricotta cheese: The star of the show! Use high-quality ricotta for the creamiest, most luscious filling.
- Granulated sugar: Offers just the right level of sweetness, letting the lemon and ricotta shine.
- Large eggs: These bind the filling and contribute to that classic soufflé-like structure.
- Vanilla extract: Brings out the subtle, rich flavors and adds lovely bakery-like notes.
- Ground cinnamon: Infuses each bite with cozy warmth; feel free to swap in nutmeg for a different twist.
- Lemon zest: Freshly grated zest brightens the filling, cutting through richness with a sunny pop of citrus.
- All-purpose flour: Just a hint thickens up the filling and helps it set perfectly in the oven.
- Powdered sugar (optional): A final dusting adds a touch of elegance and a sweet, bakery-style finish.
How to Make Italian Ricotta Pie Recipe
Step 1: Prep the Pie Crust
Preheat your oven to 350°F (175°C). If using a store-bought crust, gently press it into a 9-inch pie dish, smoothing out any folds. For that classic, homemade touch, crimp the edges with your fingers or a fork. Set aside as you prepare the delicious filling.
Step 2: Mix the Ricotta Filling
In a large mixing bowl, combine the ricotta cheese, granulated sugar, eggs, vanilla extract, ground cinnamon, lemon zest, and flour. A hand mixer or sturdy whisk works best for creating a smooth, lump-free batter. Take your time mixing, as this ensures the filling bakes up ultra-velvety and cohesive.
Step 3: Assemble and Fill
Pour the ricotta mixture into your prepared pie crust, using a spatula to gently even out the top. The filling should look glossy and lightly flecked with lemon zest and cinnamon—already so inviting!
Step 4: Bake to Perfection
Pop your pie into the preheated oven and bake for 50 to 60 minutes. You’re looking for a puffed, lightly golden top and a center that’s just set—it should only jiggle slightly if you nudge the pan. Overbaking can lead to cracking, so start checking around the 50-minute mark.
Step 5: Cool and Chill
Remove the Italian Ricotta Pie Recipe from the oven and let it cool completely at room temperature. The filling will settle as it cools, developing its signature creamy texture. Once cool, refrigerate for at least 2 hours before slicing. If you like, dust with powdered sugar just before serving for a gorgeous finish.
How to Serve Italian Ricotta Pie Recipe
Garnishes
A classic finish for this pie is a snowy dusting of powdered sugar—simple, but it makes the pie look bakery window-worthy. For a little extra panache, try a few curls of lemon zest on top, or some fresh berries on the side for a pop of color and tartness.
Side Dishes
While the Italian Ricotta Pie Recipe truly shines on its own, it also pairs beautifully with fresh fruit salad or a scoop of vanilla gelato. For coffee lovers, nothing beats a slice enjoyed with a strong espresso or cappuccino after dinner.
Creative Ways to Present
Serving this pie at a gathering? Cut it into slender wedges and arrange them on a decorative platter, or use mini tart pans to make individual servings. A drizzle of raspberry sauce or dark chocolate ganache over each slice offers a modern, decadent twist that guests won’t soon forget.
Make Ahead and Storage
Storing Leftovers
Cover leftover Italian Ricotta Pie Recipe slices tightly with plastic wrap or transfer them to an airtight container. Store in the refrigerator, where the pie will stay fresh for up to four days without losing any of its dreamy texture.
Freezing
This pie is freezer-friendly! Once completely cooled, wrap slices (or the whole pie) in plastic wrap and then aluminum foil. When you’re ready to enjoy, thaw in the fridge overnight—the texture holds up surprisingly well, making it a toss-it-in-the-freezer dream for busy bakers.
Reheating
If you love your pie just slightly warm, pop individual slices in the microwave for 10-15 seconds. Otherwise, enjoy it straight from the fridge—some fans swear the Italian Ricotta Pie Recipe tastes even better cold as the flavors meld.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
You can, but whole milk ricotta yields a creamier, richer filling. Part-skim will work in a pinch, though the texture may be a bit lighter and less decadent.
How do I keep my pie from cracking?
Bake the pie just until the center is set and the top barely jiggles. Allow the pie to cool slowly at room temperature before moving it to the fridge—sudden temperature changes are the main culprit for cracks.
Is it safe to serve this at room temperature?
Absolutely! The Italian Ricotta Pie Recipe is delicious cold, at room temp, or slightly warmed. Just be sure not to leave it out for more than two hours, especially in warmer weather.
Can I add extras to the filling?
Of course! Mini chocolate chips, dried fruit, or even swapping the cinnamon for a pinch of nutmeg can add personality to your pie. Get creative and make it your own family tradition.
What’s the best way to drain ricotta?
Line a fine-mesh strainer or colander with cheesecloth, add the ricotta, and place it over a bowl in the fridge for a few hours. Removing excess moisture guarantees a smooth, sliceable filling.
Final Thoughts
There’s something so special about sharing a timeless treat like this Italian Ricotta Pie Recipe. Whether you enjoy it for Easter, a relaxed Sunday dinner, or just because, it’s sure to win hearts at your table. Give it a try—you’ll be amazed at how a handful of simple ingredients can create such an extraordinary, memorable dessert!
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Italian Ricotta Pie Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Indulge in the creamy and luscious delight of Italian Ricotta Pie. This traditional dessert features a smooth ricotta filling with hints of cinnamon and lemon zest, all nestled in a flaky pie crust. A perfect sweet treat for any occasion!
Ingredients
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
- 1 1/2 pounds (680g) whole milk ricotta cheese
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- zest of 1 lemon
- 2 tablespoons all-purpose flour
- powdered sugar for dusting (optional)
Pie Crust:
Ricotta Filling:
Additional:
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Crust: Press the pie crust into a 9-inch pie dish; crimp edges if desired.
- Mix Filling: In a bowl, combine ricotta, sugar, eggs, vanilla, cinnamon, lemon zest, and flour until smooth.
- Fill Crust: Pour the ricotta mixture into the crust; smooth the top.
- Bake: Bake for 50–60 minutes until set and lightly golden.
- Cool and Serve: Let the pie cool, then refrigerate for 2 hours. Dust with powdered sugar before serving.
Notes
- For a smoother texture, drain the ricotta in cheesecloth before using.
- Optional: Add mini chocolate chips or nutmeg for variation.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0 g
- Protein: 11 g
- Cholesterol: 105 mg
