Sweet & Creamy Italian Ricotta Pie
A delightful dessert featuring a creamy ricotta filling in a buttery crust, perfect for family gatherings or special occasions.
Servings: 8 servings
Calories: 350kcal
Ingredients
For the crust
- 1 unbaked 9-inch 9-inch pie crust A buttery, flaky crust
For the filling
- 2 cups whole milk ricotta cheese Rich and creamy
- 3/4 cup granulated sugar Balances the flavors
- 3 large eggs Binds the mixture
- 1 tsp vanilla extract Adds warmth and sweetness
- 1/2 tsp almond extract (optional) Enhances flavor profile
- 1 lemon zest of 1 lemon Brightens up the flavors
- 1 orange zest of 1 orange Adds fragrant note
- 2 tbsp all-purpose flour Stabilizes the filling
- for dusting powdered sugar For finishing touch
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Roll out your unbaked pie crust and carefully place it into a 9-inch pie dish. Crimp the edges and chill the crust.
Make the Filling
- In a large mixing bowl, beat the ricotta cheese and sugar until creamy and smooth. Add eggs one at a time, mixing well. Incorporate vanilla extract, optional almond extract, zests, and flour until smooth.
Assemble the Pie
- Pour the filling into the chilled pie crust and smooth the top. Bake for 50–60 minutes until set and lightly golden, with a slightly jiggly center.
Cool and Chill
- Remove pie from oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight for best texture.
Serve
- Dust the top generously with powdered sugar before slicing. Serve chilled or at room temperature.
Notes
For added flavor, consider cinnamon or nutmeg in the filling. Fresh berries can be a delightful garnish. A store-bought crust can save time.