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
Scale
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
