Sweet & Creamy Italian Ricotta Pie
A delightful Italian dessert featuring creamy ricotta cheese, vanilla, and citrus zest, perfect for gatherings and celebrations.
Servings: 8 servings
Calories: 240kcal
Ingredients
Pie Crust
- 1 9-inch unbaked pie crust Your favorite pie crust
Filling
- 2 cups whole milk ricotta cheese Creamy and rich
- 3/4 cup granulated sugar Adjust based on sweetness preference
- 3 large eggs Provides structure and richness
- 1 tsp vanilla extract For aromatic quality
- 1/2 tsp almond extract Optional, enhances flavor profile
- 1 zest of 1 lemon For citrus note
- 1 zest of 1 orange Adds a burst of flavor
- 2 tbsp all-purpose flour Stabilizes the filling
- powdered sugar For dusting before serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Roll out your favorite pie crust and place it into a 9-inch pie dish, crimping the edges beautifully. Chill it in the refrigerator while you prepare the filling.
Mixing the Filling
- In a large mixing bowl, combine the ricotta cheese and granulated sugar. Beat them together until creamy.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla, almond extract, citrus zests, and flour until the mixture is smooth.
Assembling and Baking the Pie
- Carefully pour the ricotta filling into the chilled crust, smoothing out the top with a spatula.
- Bake in the preheated oven for 50-60 minutes until set with a lightly golden top.
Cooling and Serving
- Allow the pie to cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Dust the top generously with powdered sugar before serving.
Notes
For an even creamier filling, use high-quality whole milk ricotta. If your ricotta is watery, strain it using cheesecloth for a thicker texture. You can add cinnamon or nutmeg for extra flavor, or incorporate a swirl of fruit preserves for a fruity twist. Garnishing with fresh fruits or edible flowers can enhance presentation.