Italian Ricotta Pie with a Sweet Twist
A delightful creamy pie that balances richness and sweetness, perfect for gatherings and special occasions.
Servings: 8 slices
Calories: 350kcal
Ingredients
For the Crust
- 1.5 cups all-purpose flour A staple for a tender, flaky crust.
- 0.5 cups unsalted butter, cold and cubed Adds richness and a melt-in-your-mouth texture.
- 0.25 cups granulated sugar Sweetens the crust, enhancing its flavor.
- 1 large egg yolk Gives the crust structure and richness.
- 1 teaspoon vanilla extract Infuses the crust with a warm note.
- a pinch salt Balances the sweetness of the crust.
For the Filling
- 2 cups whole milk ricotta cheese, drained The star of this recipe for creaminess.
- 0.75 cups granulated sugar Sweetens the filling.
- 3 large eggs Adds richness and binds ingredients.
- 1 teaspoon vanilla extract Enhances the filling flavor.
- Zest of 1 lemon (optional) Bright, zesty touch.
- 0.25 teaspoon ground cinnamon (optional) Adds warmth to the flavor.
- 0.5 cups mini chocolate chips (optional) Adds indulgence and sweetness.
- 0.25 cups candied fruit (optional) Adds a pop of color.
- 0.25 cups chopped nuts (optional) Provides delightful crunch.
Instructions
Preparation
- In a mixing bowl, whisk together flour, sugar, and salt until combined.
- Add the cold cubed butter and blend until the mixture resembles coarse crumbs.
- Mix in the egg yolk and vanilla extract until the dough comes together.
- Wrap the dough in plastic wrap and chill for 30 minutes.
Preheat & Prepare
- Preheat the oven to 375°F (190°C).
- Prepare a 9-inch pie dish by greasing it lightly.
Roll & Bake the Crust
- On a floured surface, roll out the chilled dough into a thin circle.
- Transfer it to the pie dish, trimming excess dough and crimping the edges.
- To blind bake, line the crust with parchment paper and fill it with weights.
- Bake for 10-12 minutes, remove weights, and bake for an additional 5 minutes.
Make the Ricotta Filling
- In a clean bowl, whisk together ricotta, sugar, eggs, vanilla extract, and optional add-ins until smooth.
Assemble & Bake
- Pour the ricotta mixture into the pre-baked crust and smooth the top.
- Bake for 35-40 minutes until the filling is set and lightly golden.
Cool & Serve
- Let the pie cool completely at room temperature.
- Refrigerate for at least 2 hours before serving.
- Dust lightly with powdered sugar or garnish with fresh berries before serving.
Notes
Make sure all ingredients are at room temperature for a smoother filling. Consider adding chopped nuts or using crushed cookies for the crust. A chocolate drizzle can enhance the presentation and taste.