Name: Ricotta Pie Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 unbaked 9-inch pie crust; 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

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

Scale

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

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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.