Description
Classic Ricotta Pie is a traditional Italian dessert with a creamy ricotta filling and a tender, buttery crust. Lightly sweetened and flavored with citrus and vanilla, it’s often served during Easter but perfect year-round.
Ingredients
- 2 cups ricotta cheese (whole milk, well-drained)
- 3/4 cup granulated sugar
- 3 large eggs
- 2 cups all-purpose flour (for crust)
- 1/2 cup unsalted butter (cold, cubed)
- 1 tsp lemon zest or orange zest
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking powder (for crust)
- 2–3 tbsp cold water
- 2 tbsp milk or cream (optional, for added richness)
- Powdered sugar (for dusting, optional)
Instructions
Prepare the crust: In a large bowl, combine flour, sugar, baking powder, and salt. Cut in the cold butter until mixture resembles coarse crumbs. Add one egg and cold water, mixing until dough forms. Wrap and chill for 30 minutes.
- Roll out dough on a floured surface and fit into a 9-inch pie dish. Trim and crimp edges, then chill while preparing filling.
- Make the filling: In a bowl, whisk ricotta, sugar, eggs, zest, and vanilla until smooth. Stir in milk or cream if desired.
- Assemble the pie: Pour filling into prepared crust and smooth the top.
- Bake at 350°F (175°C) for 50–60 minutes, until center is set and top is lightly golden.
- Cool completely, refrigerate at least 2 hours, then dust with powdered sugar before serving.
Notes
- Drain ricotta well to avoid a watery filling.
- Store-bought pie crust can be used for convenience.
- Add mini chocolate chips or spices like cinnamon for variation.
- Best made a day ahead to allow flavors to develop.
- Serve chilled with powdered sugar, fruit compote, or fresh berries.
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 85mg
