Ricotta Pie Recipe
There’s something absolutely magical about sharing a Ricotta Pie Recipe with those you love—maybe it’s the creamy, gently sweet filling swirled with hints of lemon and vanilla, or perhaps it’s the irresistible golden slice dusted with powdered sugar, just waiting to be devoured. Whether you’re making this Italian classic for a festive holiday or a casual family dinner, every bite brings a sense of nostalgia and joy. This Ricotta Pie Recipe is a celebration of simple ingredients transforming into a showstopper dessert with a delicate yet rich texture and a flavor that’s truly unforgettable.
Ingredients You’ll Need
Gathering the ingredients for this Ricotta Pie Recipe is a breeze, but each element is crucial for building the luxurious texture and balanced sweetness that set this dessert apart. You’ll find most of these on hand, but knowing why they matter will guarantee pie perfection.
- Unbaked 9-inch pie crust: This is your buttery, flaky foundation—homemade or store-bought, just be sure it’s sturdy enough to hold the creamy filling.
- Whole milk ricotta cheese (2 cups): The star of the show! Whole milk ricotta gives the pie its signature lush, creamy finish. Drain if too wet to avoid a soggy crust.
- Granulated sugar (3/4 cup): Adds just the right amount of sweetness, balancing the richness of the cheese and the zingy lemon.
- Large eggs (3): These bind everything together, creating a custardy, sliceable filling.
- Vanilla extract (1 teaspoon): For an aromatic hint that brings warmth and depth to every bite.
- Ground cinnamon (1/2 teaspoon): Adds a subtle spice, echoing traditional Italian flavors.
- Salt (1/4 teaspoon): A touch sharpens all the sweet, creamy notes without making the pie taste salty.
- Zest of 1 lemon: The essential fresh, citrusy lift that wakes up the whole pie.
- Mini chocolate chips (1/4 cup, optional): Classic in many versions, these add pops of chocolatey delight—but the pie is phenomenal with or without them.
- Powdered sugar for dusting (optional): For a finishing snowy touch that feels like a celebration.
How to Make Ricotta Pie Recipe
Step 1: Prepare the Pie Crust
Start by preheating your oven to 350°F (175°C). Gently lay your pie crust into a 9-inch pie dish, making sure it’s well-pressed into the edges. If you’re feeling fancy, crimp the edges for an extra-pretty finish. This simple step sets the stage for the creamy magic to come.
Step 2: Make the Ricotta Filling
In a large bowl, whisk together the creamy ricotta cheese and granulated sugar until the mixture is beautifully smooth—no lumps allowed! This ensures every bite of the Ricotta Pie Recipe is luscious from top to bottom.
Step 3: Add Eggs and Flavorings
Crack in the eggs one at a time, mixing thoroughly after each addition. Then stir in the vanilla extract, cinnamon, salt, and fresh lemon zest. The goal is a satiny, fragrant filling that’s ready for its chocolate chip cameo (if you’re using them).
Step 4: Fold in Chocolate Chips (Optional)
If mini chocolate chips are your kind of thing, gently fold them into the ricotta mixture. They add pockets of chocolatey goodness that make the Ricotta Pie Recipe even more swoon-worthy.
Step 5: Fill and Bake
Pour the creamy ricotta mixture into your prepared crust and smooth the top with a spatula. Slide the pie into your preheated oven and bake for 45 to 55 minutes, until the center is set and the top turns a delicate golden hue. The pie might puff up a bit as it bakes but will settle as it cools—just part of its rustic charm.
Step 6: Cool and Chill
Once out of the oven, let the pie cool completely on a rack. For best texture and flavor, refrigerate it for at least two hours. This patience pays off with beautifully clean slices and a perfectly set filling.
How to Serve Ricotta Pie Recipe
Garnishes
A generous dusting of powdered sugar over the top is classic and simple, giving your Ricotta Pie Recipe a festive, bakery-style flourish. Fresh berries, a drizzle of honey, or a sprinkle of extra lemon zest can also add a fresh pop of color and flavor.
Side Dishes
Ricotta Pie loves to be the star, but it pairs beautifully with a bowl of fresh fruit salad, a scoop of sorbet, or a tiny espresso if you’re channeling an Italian café vibe. For a special celebration, serve it alongside biscotti or amaretti cookies for a true dessert spread.
Creative Ways to Present
Try slicing your Ricotta Pie Recipe into slender wedges and plating each with a few curls of lemon zest or a scattering of chocolate chips. For a playful twist, cut the pie into squares and serve them as creamy, hand-held bars at parties. Individual mini pies baked in tartlet pans are stunning for special occasions!
Make Ahead and Storage
Storing Leftovers
Cover any leftover Ricotta Pie Recipe tightly with plastic wrap or foil and keep it chilled in the refrigerator. It stays fresh and delicious for up to four days, tasting even better after the flavors meld overnight!
Freezing
Want to save some for later? Ricotta Pie Recipe can be frozen! Wrap individual slices (or the whole pie) tightly, then freeze for up to two months. Thaw overnight in the fridge for best results. Freezing doesn’t affect the texture much, thanks to the richness of the ricotta.
Reheating
Ricotta Pie Recipe is typically served chilled or at room temperature, but if you like it slightly warm, a quick 10–15 seconds in the microwave as a single slice does the trick. Just be careful not to overheat, so the texture stays lovely and creamy.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
You can, but using part-skim ricotta may result in a slightly less creamy texture and a milder flavor. Whole milk ricotta is ideal for that indulgent, silky quality that makes this Ricotta Pie Recipe truly special. If you must substitute, drain the ricotta well to avoid excess moisture.
Is it necessary to chill the pie before serving?
Yes! Chilling allows the ricotta filling to fully set, creating those perfectly neat slices and bringing out the bright, lemony notes. Warm pie will be tasty but too soft to cut cleanly.
Can I make this Ricotta Pie Recipe gluten-free?
Absolutely! Simply use a gluten-free pie crust—store-bought or homemade—and make sure your other ingredients (like vanilla and chocolate chips) don’t contain hidden gluten. The filling itself is naturally gluten-free.
What’s the best way to drain wet ricotta?
Place the ricotta in a fine-mesh strainer set over a bowl and let it drain for 30 minutes, or gently press with the back of a spoon to remove excess whey. A drier ricotta ensures a firmer, creamier pie.
Can I add other mix-ins?
Definitely! While mini chocolate chips are a classic addition, try mixing in dried cranberries, chopped candied orange peel, or even a swirl of raspberry jam for a playful twist on your Ricotta Pie Recipe.
Final Thoughts
I genuinely hope you’ll give this Ricotta Pie Recipe a whirl—there’s something joyous about biting into a chilled, silky-smooth slice that always brings smiles to the table. Every step is simple but leads to a dessert that feels effortlessly elegant and deeply comforting. Happy baking, and may your pie be the star of every gathering!
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Ricotta Pie Recipe
- Total Time: 1 hour 5 minutes (plus chilling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in this creamy and delightful Ricotta Pie, a classic Italian dessert perfect for any occasion. With a luscious ricotta filling infused with hints of vanilla, cinnamon, and lemon zest, this pie is sure to impress your guests. Optionally studded with mini chocolate chips and dusted with powdered sugar, it’s a treat for both the eyes and the taste buds.
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Filling:
- 2 cups whole milk ricotta cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- zest of 1 lemon
- 1/4 cup mini chocolate chips (optional)
Finishing:
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the crust: Place the pie crust into a 9-inch pie dish and crimp the edges.
- Mix the filling: In a large bowl, whisk together ricotta cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla, cinnamon, salt, and lemon zest. Fold in chocolate chips if using.
- Bake: Pour the filling into the crust, smooth the top, and bake for 45–55 minutes until set and golden. The pie may puff slightly but will settle upon cooling.
- Cool and chill: Let the pie cool completely, then refrigerate for at least 2 hours. Dust with powdered sugar before serving if desired.
Notes
- For best results, use whole milk ricotta and drain if very wet.
- This pie is traditionally served at Easter but is a delightful dessert year-round.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 95mg
