If you are searching for a delightful dessert that bursts with creamy, tangy charm and carries a homely Italian vibe, then this Ricotta Pie Recipe is exactly what you need. It’s beautifully simple and rich in flavor, balancing the soft, luscious texture of ricotta cheese with a subtly sweet, zesty filling inside a crisp, buttery crust. This pie isn’t just dessert; it’s a comforting slice of tradition, perfect for celebrations or any day you want to treat yourself and your loved ones. Once you try this Ricotta Pie Recipe, you’ll discover why it’s a beloved classic that never fails to bring smiles at the table.
Ingredients You’ll Need
This Ricotta Pie Recipe uses straightforward ingredients you probably already have on hand, each playing a vital role in building its luscious taste and texture. Simple, fresh, and ready to combine into something magical, these ingredients make this pie delicious and approachable for any home baker.
- 2 cups ricotta cheese: The creamy, rich heart of the pie, providing a smooth, milky base that’s naturally soft and slightly tangy.
- 1 cup granulated sugar: Adds just the right sweetness to complement the ricotta without overpowering it.
- 4 large eggs: Essential for binding the filling together and giving it a custard-like consistency once baked.
- 1 teaspoon vanilla extract: Brings warmth and depth of flavor, enhancing the natural sweetness.
- 1 teaspoon lemon zest: Offers a bright, citrusy zing that elevates the pie’s freshness and complexity.
- 1 tablespoon all-purpose flour: Helps stabilize the filling and gives a slight firmness for perfect slicing.
- 1 prepared 9-inch pie crust: The buttery, flaky foundation that contrasts beautifully with the creamy filling—homemade or store-bought works great.
- Powdered sugar for dusting: A delicate finishing touch that adds a subtle sweetness and pretty presentation.
How to Make Ricotta Pie Recipe
Step 1: Prepare Your Oven and Pie Crust
Start by preheating your oven to 350°F (175°C). While it warms, place your pie crust in a 9-inch pie dish to get ready for the filling. This simple start sets the stage for baking your Ricotta Pie Recipe to perfection with a crust that turns golden and flaky under the creamy filling.
Step 2: Mix the Ricotta and Sugar
In a large bowl, combine the ricotta cheese and granulated sugar until smooth and creamy. It’s important to mix these two well to ensure your pie has a silky, sweet base that’ll melt in your mouth without any grainy texture.
Step 3: Add Eggs One at a Time
Beat in the eggs gradually, adding one at a time and mixing thoroughly after each addition. This slow incorporation helps the filling set properly and creates that signature custard-like texture so loved in this Ricotta Pie Recipe.
Step 4: Stir in Flavor Enhancers and Flour
Next, add the vanilla extract, lemon zest, and flour. Stir everything carefully until fully integrated; the lemon zest is a little surprise that brings brightness and lifts the rich ricotta flavor, while the flour helps the filling hold its shape once baked.
Step 5: Pour and Bake
Pour your creamy filling into the prepared pie crust and gently smooth the top with a spatula. Place the pie in the oven and bake for about 50 to 55 minutes, or until the center is set and the top turns a lovely light golden color. Watching this pie transform in the oven is part of the joy of making this Ricotta Pie Recipe!
Step 6: Cool and Chill
Once baked, allow your pie to cool completely at room temperature before transferring it to the refrigerator. Chill it for at least two hours to let the flavors meld and the filling firm up, making slicing easier and the taste all the more delightful.
How to Serve Ricotta Pie Recipe
Garnishes
Dusting your pie with powdered sugar right before serving adds a touch of elegance and sweet sparkle that’s simply irresistible. For an even fancier presentation, fresh berries or a drizzle of honey can add lovely contrast and extra flavor.
Side Dishes
This pie pairs beautifully with simple accompaniments like a cup of espresso or a light dessert wine. Fresh fruit salad or a dollop of whipped cream can balance the richness and highlight its creamy texture if you want to make your dessert plate even more inviting.
Creative Ways to Present
Serve individual slices on pretty plates garnished with mint leaves or a spoonful of lemon curd on the side for an unexpected twist. You could also turn this traditional pie into mini tartlets for parties, making it a personal, bite-sized version of your favorite Ricotta Pie Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover ricotta pie is a treat worth saving. Store slices covered tightly in the refrigerator for up to 3 days to maintain freshness and moisture. The flavors often improve after resting overnight, making it even tastier the next day.
Freezing
If you want to keep your Ricotta Pie Recipe longer, wrap it well in plastic wrap and aluminum foil before freezing. It freezes nicely for up to one month. When ready, thaw it in the fridge overnight for the best texture.
Reheating
To revive chilled or thawed ricotta pie, gently warm slices in a low oven (around 300°F) for 10-15 minutes. Avoid microwaving if you want to keep the crust crisp and the filling smooth, preserving the pie’s delightful texture and flavor.
FAQs
Can I use low-fat ricotta cheese for this Ricotta Pie Recipe?
Yes, you can use low-fat ricotta, but keep in mind that whole milk ricotta provides the creamiest, richest texture. Low-fat versions may result in a slightly less luxurious filling but still tasty and enjoyable.
Is it necessary to chill the pie before serving?
Chilling the pie is highly recommended because it helps the filling set firmly and improves the flavor melding. Serving it too warm could make the slices difficult to cut and less enjoyable in texture.
Can I add other flavors to the filling?
Absolutely! This Ricotta Pie Recipe is very versatile. Adding a splash of almond extract or folding in some mini chocolate chips before baking can elevate and personalize the flavors beautifully.
Do I need to blind bake the crust?
For this recipe, the pie crust is baked with the filling, so pre-baking (blind baking) is not required. The filling cooks thoroughly and the crust comes out perfectly baked right along with it.
What’s the best way to slice the Ricotta Pie?
Use a sharp, serrated knife and wipe it clean between cuts to keep the slices neat. Chilling the pie well beforehand also helps in slicing perfect portions without the filling sticking or crumbling.
Final Thoughts
Making this Ricotta Pie Recipe is like inviting a warm slice of Italian tradition right into your kitchen. Its creamy texture, balanced sweetness, and hint of lemon zest make it a crowd-pleaser every time. Whether for a special occasion or a cozy weekend treat, I encourage you to give this recipe a try—you might just find your new favorite dessert!
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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 classic Italian Ricotta Pie is a creamy, subtly sweet dessert perfect for any occasion. Featuring a smooth ricotta-based filling enhanced with vanilla and lemon zest, this pie bakes to a lightly golden perfection in a flaky 9-inch crust. Ideal for Easter or any festive gathering, it can be prepared ahead and chilled to serve beautifully dusted with powdered sugar.
Ingredients
For the Filling
- 2 cups ricotta cheese
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon all-purpose flour
For the Crust
- 1 prepared 9-inch pie crust (homemade or store-bought)
For Garnish
- Powdered sugar for dusting
Instructions
- Prepare the Oven and Crust: Preheat your oven to 350°F (175°C). Place the prepared 9-inch pie crust into a pie dish and set it aside while you prepare the filling.
- Mix Ricotta and Sugar: In a large mixing bowl, combine 2 cups of ricotta cheese with 1 cup of granulated sugar. Stir together until the mixture becomes smooth with no lumps.
- Add Eggs: Crack 4 large eggs into the bowl, adding them one at a time. Mix well after each egg to fully incorporate them into the ricotta mixture, ensuring a creamy texture.
- Flavoring and Thickening: Stir in 1 teaspoon of vanilla extract, 1 teaspoon of lemon zest, and 1 tablespoon of all-purpose flour. Mix the ingredients thoroughly until fully combined and smooth.
- Fill the 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 55 minutes, or until the filling is set in the center and the top is lightly golden.
- Cool and Chill: Remove the pie from the oven and let it cool completely at room temperature. Then cover and chill in the refrigerator for at least 2 hours to firm up before serving.
- Serve: Just before slicing, dust the top of the pie with powdered sugar for a sweet finishing touch. Slice and enjoy!
Notes
- For extra flavor, add a splash of almond extract or fold in a handful of mini chocolate chips into the filling before baking.
- This pie can be made a day in advance; store it covered in the refrigerator to maintain freshness.
- If you prefer a firmer filling, you can gently bake for an additional 5 minutes but avoid over-baking to keep the ricotta moist.
