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
Scale
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.
