Italian Ricotta Pie with a Sweet Twist
A creamy and rich Italian dessert pie with a luscious ricotta filling, enhanced by vanilla and lemon zest, all nestled in a buttery, flaky crust.
Servings: 8 pieces
Calories: 300kcal
Ingredients
For the Crust
- 1.5 cups all-purpose flour
- 0.5 cup unsalted butter, cold and cubed Use cold for a flakier crust.
- 0.25 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- A pinch salt
For the Filling
- 2 cups whole milk ricotta cheese, drained
- 0.75 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional) Adds a fresh flavor.
- 0.25 teaspoon ground cinnamon (optional)
- 0.5 cup mini chocolate chips (optional)
- 0.25 cup candied fruit (optional, such as orange peel or cherries) Customize to your taste.
- 0.25 cup chopped nuts (optional, such as pistachios or almonds)
Instructions
Preparation of Crust
- In a mixing bowl, whisk together the flour, sugar, and a pinch of salt.
- Incorporate the cold, cubed butter until the mixture resembles coarse crumbs.
- Mix in the egg yolk and vanilla extract until the dough comes together.
- Form into a ball, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
Preheating and Pie Dish Preparation
- Preheat the oven to 375°F (190°C).
- Grease a 9-inch pie dish with butter.
Crust Baking
- Roll the chilled dough out on a floured surface into a thin circle.
- Transfer it to the pie dish, trimming excess around the edges.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 10-12 minutes, then remove weights and bake for an additional 5 minutes until golden.
Making the Ricotta Filling
- In a bowl, whisk together the ricotta cheese, 0.75 cup of sugar, eggs, vanilla extract, lemon zest, and cinnamon until smooth.
- Fold in optional mini chocolate chips, candied fruit, or chopped nuts.
Assembling & Baking
- Pour the ricotta filling into the pre-baked crust.
- Smooth the top with a spatula and bake for about 35-40 minutes until the filling is set and lightly golden.
Cooling & Serving
- Allow the pie to cool completely at room temperature.
- Refrigerate for at least 2 hours before serving.
- Dust with powdered sugar or garnish with fresh berries before serving.
Notes
Use cold butter for flaky crust; do not overwork the dough. Pie weights can be substituted with dried beans. Customize with seasonal fruits or flavors.