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
Scale
- 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
