If you’ve ever wondered how to create a dessert that is both comforting and delightfully sophisticated, this Italian Ricotta Pie Recipe is exactly what you need. With its creamy, slightly spiced filling nestled in a tender crust, this pie brings a slice of traditional Italian warmth right into your kitchen. It’s a luscious blend of ricotta cheese, vanilla, and cinnamon, perfectly balanced to satisfy your sweet tooth without feeling heavy. Whether you’re serving it after a family dinner or sharing it with friends, this Italian Ricotta Pie Recipe shines as a memorable, soulful treat.
Ingredients You’ll Need
Simple, wholesome ingredients make this Italian Ricotta Pie Recipe truly special. Each one plays a crucial role in building that signature creamy texture and subtle flavor harmony that defines this dessert.
- 1 1/4 cups milk: Provides the creamy base that softens and blends all the ingredients smoothly.
- 2 tablespoons cornstarch: Acts as a gentle thickener to help set the ricotta filling perfectly.
- 15 oz ricotta cheese: The star of the dish, delivering a rich and slightly tangy character.
- 3 large eggs: Bind the filling while giving it a light, fluffy texture.
- 1 teaspoon vanilla extract: Adds warmth and a subtle sweetness that enhances the overall flavor.
- 1/2 cup granulated sugar: Sweetens the pie just enough without overpowering the delicate ricotta.
- 1/2 teaspoon cinnamon: Lends a cozy, aromatic spice that perfectly complements the creamy filling.
- Pie crust (9-inch): Acts as the sturdy, buttery vessel for all the delicious goodness inside.
How to Make Italian Ricotta Pie Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350 degrees Fahrenheit. Place your pie crust into a 9-inch pie dish and crimp the edges neatly. This ensures the crust will hold the filling well and bake up golden and flaky.
Step 2: Mix Milk and Cornstarch
In a large bowl, whisk together half the milk and cornstarch until you achieve a smooth, lump-free mixture. This step is vital for avoiding any graininess and helps create that silky custard texture we’re aiming for.
Step 3: Combine the Filling
Next, add the remaining milk, ricotta cheese, eggs, vanilla extract, sugar, and cinnamon into the bowl with your milk-cornstarch mixture. Stir everything together until the mixture is fully blended and smooth. This rich filling promises every bite to be creamy and perfectly spiced.
Step 4: Bake the Pie
Pour the luscious filling into your prepared pie crust. Bake it in the oven for 55 to 65 minutes, keeping an eye out for when the center jiggles only slightly. This tenderness in the middle is exactly what tells you it’s perfectly done—set but still soft and moist.
Step 5: Chill and Set
Once baked, let your Italian Ricotta Pie cool completely at room temperature. Then refrigerate it for at least one hour before slicing. This step helps the filling firm up and develop a richer flavor, making each slice neat and delightful.
How to Serve Italian Ricotta Pie Recipe
Garnishes
Enhance the rustic beauty of this pie with simple yet elegant garnishes. A dusting of powdered sugar, a sprinkle of extra cinnamon, or a few fresh berries can brighten each slice and add a pop of color and flavor that makes it irresistible.
Side Dishes
This Italian Ricotta Pie Recipe pairs beautifully with a light cup of espresso or a creamy cappuccino. For a fuller dessert experience, serve alongside fresh fruit or a drizzle of honey to amplify the natural sweetness and creamy texture.
Creative Ways to Present
For a festive twist, serve individual mini pies or tartlets using this filling in muffin tins lined with pie crust. Alternatively, add thin slices of citrus zest on top or a few toasted almond slivers for texture and a modern flair that guests will rave about.
Make Ahead and Storage
Storing Leftovers
After enjoying your Italian Ricotta Pie, wrap any leftovers tightly with plastic wrap or store them in an airtight container. Keep it refrigerated and enjoy within 3 to 4 days for the best flavor and texture.
Freezing
You can freeze your leftover pie by wrapping it well in plastic wrap and a layer of aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight when ready to enjoy, making it a convenient option for busy days.
Reheating
Reheat slices gently in a warm oven at 300 degrees Fahrenheit for about 10 minutes. Avoid microwaving if possible, as the texture can become watery. This keeps the pie creamy and fresh tasting like it was just baked.
FAQs
Can I use part-skim ricotta cheese instead of whole milk ricotta?
Absolutely! Part-skim ricotta works well and will slightly reduce the fat content, but for the creamiest texture and best flavor, whole milk ricotta is recommended.
Do I need to blind bake the crust before adding the filling?
This recipe does not require blind baking since the filling is thick and baked along with the crust, ensuring the bottom cooks perfectly while absorbing those delicious flavors.
Can I add other flavors to the filling?
Yes! While the traditional recipe includes vanilla and cinnamon, feel free to experiment with lemon zest, almond extract, or even a splash of amaretto for a personalized touch.
How do I know when the pie is fully baked?
The key is to look for a slight jiggle in the center—if it’s too firm or dried out, it may be overbaked. A gentle wobble means the filling is creamy yet set just right.
Is this pie suitable for making ahead of time for parties?
Definitely! This Italian Ricotta Pie Recipe gets even better after chilling, so making it a day ahead will save you time and allow the flavors to meld beautifully.
Final Thoughts
This Italian Ricotta Pie Recipe is truly a treasure worth adding to your baking repertoire. Its simplicity, warmth, and comforting flavor invite smiles and second helpings. I can’t wait for you to try it and share it with those you love—it’s such a joy to serve and even more delightful to enjoy. Happy baking!
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Italian Ricotta Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes plus 1 hour chilling
- Yield: 1 9-inch pie (8 servings)
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
This Italian Ricotta Pie is a creamy and delicate dessert featuring a smooth ricotta cheese filling with hints of vanilla and cinnamon, all encased in a flaky pie crust. Perfect for a comforting treat or festive occasion, it bakes to a custard-like texture with a slightly jiggly center and is chilled before serving for an ideal slice.
Ingredients
Filling
- 1 1/4 cups milk
- 2 tablespoons cornstarch
- 15 oz ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
Crust
- 1 prepared 9-inch pie crust
Instructions
- Preheat and prepare crust: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Place the prepared pie crust into a 9-inch pie dish and crimp the edges to shape and secure the crust.
- Mix cornstarch and milk: In a large mixing bowl, combine half of the milk with the cornstarch and whisk thoroughly until smooth and no lumps remain. This step helps thicken the filling during baking.
- Add remaining ingredients: Pour in the remaining milk, then add the ricotta cheese, eggs, vanilla extract, granulated sugar, and cinnamon into the bowl. Mix all ingredients well until fully combined to form a smooth batter.
- Fill pie and bake: Pour the ricotta mixture into the prepared pie crust evenly. Place the pie in the preheated oven and bake for 55 to 65 minutes, or until the center is set but still slightly jiggles when gently shaken.
- Cool and chill: Remove the pie from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the pie for at least 1 hour to firm up before slicing and serving.
Notes
- Ensure the ricotta cheese is well-drained for best texture and to avoid excess moisture in the filling.
- Avoid overbaking; the center should have a slight jiggle as it will firm up while chilling.
- This pie can be served plain or dusted with powdered sugar for extra sweetness.
- Store leftovers covered in the refrigerator for up to 3 days.
- You can substitute vanilla extract with anise extract for a traditional Italian flavor twist.
