If you adore classic Italian desserts that deliver creamy texture and bright flavors, this Ricotta Pie Recipe is a must-try centerpiece for your next gathering. Imagine a delicate balance of sweet, smooth ricotta filling kissed by cinnamon and fresh lemon zest, all nestled in a flaky pie crust that holds the magic together. Rich yet not overpowering, this pie brings a touch of tradition and homey charm from the heart of Italy right to your table. Whether you’re looking for a unique dessert to impress or simply craving a slice of comforting sweetness, this Ricotta Pie Recipe will soon become a beloved favorite you return to again and again.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to achieving that classic ricotta pie texture and flavor. Each component plays an essential role — from the creamy ricotta that forms the luscious base to the aromatic lemon zest and cinnamon that elevate every bite with fresh, inviting notes.
- Pie crust: One unbaked 9-inch pie crust provides the perfect buttery and flaky foundation.
- Whole milk ricotta cheese: 2 cups for a smooth and creamy filling that’s rich but light.
- Granulated sugar: 3/4 cup to subtly sweeten without overwhelming the natural tanginess of ricotta.
- Eggs: 3 large eggs help bind the filling and give it a tender, custard-like texture.
- Vanilla extract: 1 teaspoon adds a warm, sweet aroma enhancing the overall profile.
- Ground cinnamon: 1/2 teaspoon for a gentle hint of spice that complements the ricotta beautifully.
- Lemon zest: Zest of 1 lemon, bringing a refreshing brightness and depth to the pie.
- All-purpose flour: 2 tablespoons act as a stabilizer to keep the filling firm yet creamy when baked.
- Optional mix-ins: 1/4 cup mini chocolate chips or candied orange peel for an extra burst of flavor and texture.
How to Make Ricotta Pie Recipe
Step 1: Prepare the Pie Crust
Begin by preheating your oven to 350°F (175°C). Carefully roll out your unbaked pie crust and press it into a 9-inch pie dish. Trim any excess crust and crimp the edges to give your pie a polished look. This crust will hold all that luscious filling, so make sure it fits snugly for a beautiful presentation.
Step 2: Mix the Filling
In a large bowl, whisk together the ricotta cheese, granulated sugar, eggs, vanilla extract, ground cinnamon, lemon zest, and all-purpose flour. Stir until the mixture is silky smooth and completely combined with no lumps. This step ensures your pie will have that creamy, velvety texture everyone loves.
Step 3: Add the Optional Mix-Ins
If you’re feeling adventurous, gently fold in mini chocolate chips or candied orange peel now. These little bursts of flavor bring delightful surprises in every bite, but the pie is just as heavenly without them.
Step 4: Fill the Crust and Bake
Pour the ricotta filling into your prepared pie crust, smoothing the top for an even bake. Place the pie in the oven and bake for 50 to 60 minutes, or until the center is set and the top turns a lovely golden hue. The aroma that fills the kitchen at this point is practically irresistible!
Step 5: Cool and Chill
Once baked, transfer the pie to a wire rack and allow it to cool completely. To achieve the perfect sliceable texture and enhance the flavors, chill the pie in the refrigerator for at least 2 hours before serving. This resting period is well worth the wait!
How to Serve Ricotta Pie Recipe
Garnishes
To make your Ricotta Pie Recipe look as amazing as it tastes, consider dusting the top with a light sprinkle of powdered sugar or a pinch of cinnamon. Fresh berries or a few sprigs of mint add a pop of color and a refreshing contrast to the creamy filling.
Side Dishes
This pie pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For something lighter, serve alongside fresh fruit salad or a citrusy compote to balance the richness of the pie.
Creative Ways to Present
For special occasions, individual mini ricotta pies using tartlet pans can be a charming presentation. Alternatively, slice the pie and arrange on a platter drizzled with honey or a drizzle of chocolate sauce to add visual appeal and an extra layer of flavor.
Make Ahead and Storage
Storing Leftovers
Leftover ricotta pie is best stored covered in the refrigerator. Use plastic wrap or an airtight container to preserve its delicate texture and prevent it from drying out. It will stay fresh for up to 3 to 4 days.
Freezing
You can freeze ricotta pie for up to two months by wrapping it tightly in plastic wrap followed by aluminum foil. Thaw overnight in the fridge before serving to maintain the best texture and taste.
Reheating
For a warm slice, reheat individual portions in a low-temperature oven (around 300°F or 150°C) for 10-15 minutes. Be careful not to overheat, as the pie is traditionally enjoyed chilled or at room temperature, which really lets the flavors shine.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
Yes, part-skim ricotta can be used, though whole milk ricotta tends to provide a richer, creamier texture that’s ideal for this pie.
How important is the lemon zest in this Ricotta Pie Recipe?
The lemon zest really brightens up the filling and cuts through the richness, providing a fresh, aromatic lift that’s integral to balancing the flavors.
Can I make this pie dairy-free or vegan?
This particular recipe relies heavily on dairy and eggs for its creamy texture and structure, so substitutions would require a different approach and ingredients like vegan ricotta alternatives and egg replacers.
How can I prevent the pie from cracking?
Make sure not to overbake and allow the pie to cool gradually. Chilling the pie thoroughly before serving also helps set the filling and reduce cracking.
Is this pie best served warm or cold?
Traditionally, ricotta pie is served cold or at room temperature, which allows the flavors to fully develop and the texture to be perfect for slicing.
Final Thoughts
There’s something truly comforting and special about making and sharing this Ricotta Pie Recipe. Its simple ingredients come together to create a dessert that feels like a warm hug from an old friend. Whether you’re celebrating a holiday or simply want to delight your family with a homemade treat, this pie brings a touch of Italian tradition and joy to any occasion. I can’t wait for you to try it and make it your own kitchen classic!
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Ricotta Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This traditional Italian Ricotta Pie is a creamy, sweet dessert perfect for Easter or any special occasion. Made with a rich ricotta cheese filling enhanced with lemon zest, cinnamon, and vanilla, it’s baked to a golden perfection in a flaky pie crust. Optionally, mini chocolate chips or candied orange peel add delightful bursts of flavor. Served chilled or at room temperature, this pie is a classic treat that blends smooth texture with subtle citrus and spice notes.
Ingredients
Crust
- 1 unbaked 9-inch pie crust
Filling
- 2 cups whole milk ricotta cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Zest of 1 lemon
- 2 tablespoons all-purpose flour
- Optional: 1/4 cup mini chocolate chips or candied orange peel
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the pie.
- Prepare Pie Crust: Roll out the unbaked 9-inch pie crust and fit it snugly into a 9-inch pie dish. Trim any excess dough and crimp the edges to give the pie a neat, decorative finish.
- Mix Filling: In a large mixing bowl, combine the ricotta cheese, granulated sugar, eggs, vanilla extract, ground cinnamon, lemon zest, and all-purpose flour. Mix thoroughly until the filling is smooth and evenly blended.
- Add Optional Ingredients: If desired, gently fold in mini chocolate chips or candied orange peel into the filling mixture to add extra flavor and texture.
- Fill Pie Crust: Pour the ricotta filling into the prepared pie crust, spreading it evenly and smoothing the top with a spatula.
- Bake the Pie: Place the pie in the preheated oven and bake for 50 to 60 minutes. The pie is done when the center is set and the top has a light golden color.
- Cool and Chill: Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate the pie for at least 2 hours before serving to allow flavors to meld and texture to firm up.
Notes
- For an extra creamy and smooth texture, strain the ricotta cheese through cheesecloth or a fine mesh sieve for about an hour before preparing the filling.
- This ricotta pie is traditionally served chilled or at room temperature, making it a perfect make-ahead dessert.
- The pie is especially popular around Easter, reflecting its cultural and seasonal significance in Italian cuisine.
