If there’s one dessert that captures the heart of Italian kitchens and Easter gatherings alike, it’s Ricotta Pie. This beautifully simple confection combines creamy ricotta cheese, fragrant lemon zest, and cozy hints of vanilla and cinnamon, all baked to perfection in a buttery crust. Whether enjoyed with a cup of espresso or as a grand finale to a festive meal, Ricotta Pie brings out smiles and the “just one more bite” feeling every time. The best part? It’s as easy to prepare as it is irresistible, with each ingredient working its quiet magic in every slice.
Ingredients You’ll Need
This Ricotta Pie is made with everyday ingredients that join forces to create a beloved classic. Each item on the list plays a key role, from contributing to the creamy filling, to adding flavor complexity or that heavenly aroma you’ll notice the moment it hits the oven.
- 9-inch unbaked pie crust: The all-important base, whether homemade or store-bought, holds the luscious filling together and adds a golden, flaky crunch.
- 2 cups whole milk ricotta cheese: The star of the show, ricotta brings a creamy, rich yet light texture that makes every bite velvety smooth.
- 3/4 cup granulated sugar: Just enough sweetness to enhance the subtle flavors without overpowering the delicate cheese.
- 3 large eggs: These help set the filling, binding everything together for a custardy, sliceable pie.
- 1 teaspoon vanilla extract: A splash of vanilla infuses the filling with warmth and depth.
- 1/2 teaspoon ground cinnamon: This gentle spice adds a whisper of coziness that instantly evokes comfort food memories.
- Zest of 1 lemon: Freshly grated zest isn’t just for color—it gives the pie a bright, refreshing lift that complements the richness of the ricotta.
- 2 tablespoons all-purpose flour: The flour helps stabilize the filling, ensuring it stays creamy but holds its shape beautifully.
- Optional – 1/4 cup mini chocolate chips or candied orange peel: Stir these in for pops of flavor and extra bursts of sweetness or citrus, if you feel playful.
How to Make Ricotta Pie
Step 1: Prepare the Pie Crust
Begin by preheating your oven to 350°F (175°C). Roll out your pie crust and gently press it into a 9-inch pie dish. Trim any excess dough from the edges and crimp them as you wish—fancy or rustic, it’s up to you! This crisp base will cradle your creamy ricotta filling, so make sure it fits snugly in the dish.
Step 2: Make the Ricotta Filling
In a large mixing bowl, combine the ricotta cheese, sugar, eggs, vanilla extract, cinnamon, lemon zest, and flour. Take a minute to mix everything together until smooth and fully blended. A sturdy spatula or electric mixer works well here, but don’t overdo it—you want the filling silky, not airy. This is also the moment to fold in those optional chocolate chips or candied orange peel if you’re feeling adventurous.
Step 3: Fill and Bake
Pour the gorgeous ricotta mixture into your prepared pie crust, smoothing the top with a spatula. Place the pie in the oven and bake for 50 to 60 minutes. You’ll know it’s ready when the center of the pie is set but still has a slight jiggle, and the top has turned a lovely golden hue.
Step 4: Cool and Chill
Once your Ricotta Pie comes out of the oven, let it cool completely on a wire rack. This helps it settle and finish setting up. After it’s cooled, pop it in the refrigerator for at least two hours (or even overnight, if you can resist!) before serving. Chilling gives the pie its signature creamy texture and makes slicing so much easier.
How to Serve Ricotta Pie
Garnishes
A dusting of powdered sugar is classic, lending a delicate finish to your Ricotta Pie. For extra flair, consider adding thin curls of lemon zest or a light sprinkle of cinnamon. If you included chocolate chips or candied fruit inside, a few on top will hint at the flavors awaiting inside.
Side Dishes
Serve slices of Ricotta Pie with fresh berries or a dollop of softly whipped cream—the cool, tangy flavors pair beautifully with the pie’s creaminess. For a more Italian touch, offer espresso or a sweet dessert wine alongside each slice.
Creative Ways to Present
Cut the pie into petite wedges and arrange them on a tiered platter for a tea party vibe, or serve larger slices topped with a spoonful of homemade berry compote. Individual mini Ricotta Pies are a show-stopper for gatherings, and layering with roasted fruit or a drizzle of honey can turn a humble slice into restaurant-worthy dessert.
Make Ahead and Storage
Storing Leftovers
Ricotta Pie is a dream for those who love make-ahead desserts. Cover leftovers tightly with plastic wrap or foil and store in the refrigerator for up to four days. The flavors actually deepen as it chills, making every leftover piece just as delightful as the first.
Freezing
If you want to save Ricotta Pie for another special occasion, freeze individual slices or the whole pie (fully cooled, of course). Wrap pieces well in plastic wrap followed by a layer of foil, then freeze for up to two months. Thaw overnight in the fridge for best results.
Reheating
Ricotta Pie is always best served chilled or at room temperature, straight from the fridge. If you prefer a slightly warm slice, gently reheat individual pieces in the microwave for 10 to 15 seconds. Just be careful not to overheat, as the filling can lose its luscious, creamy texture.
FAQs
Is it necessary to strain the ricotta cheese before using?
For the creamiest filling, straining ricotta through cheesecloth or a fine mesh sieve for an hour helps remove excess moisture. This step isn’t mandatory, but it’s a great trick for achieving a denser, smoother Ricotta Pie!
Can I use part-skim ricotta instead of whole milk?
Yes, you can substitute part-skim ricotta, but keep in mind that whole milk ricotta brings more richness and a silkier, creamier texture to the pie. If you use part-skim, expect a slightly lighter result.
What other flavors can I add to the filling?
Feel free to experiment! Try a splash of almond extract, switch up the lemon for orange zest, or use both chocolate chips and candied peel in the filling. Ricotta Pie is an ideal canvas for your favorite flavors and mix-ins.
Can I make Ricotta Pie ahead for a party?
Absolutely! Ricotta Pie actually benefits from being made a day ahead. This gives the flavors time to develop and ensures you’ll have a chilled, sliceable dessert all ready to go when guests arrive.
My pie has cracks on top—what happened?
Don’t worry, a few surface cracks are common and nothing to fret about. They can be caused by overbaking or rapid cooling. They’ll be barely noticeable once you dust on some powdered sugar or garnish with fruit!
Final Thoughts
If you’re looking for a show-stopping but easy dessert, Ricotta Pie deserves a spot in your baking repertoire. There’s truly something magical about its silky smooth filling and bright citrus aroma. I hope you’ll give this recipe a try and fall in love with Ricotta Pie just as much as my family and I have!
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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
Indulge in the rich and creamy goodness of this traditional Italian Ricotta Pie. A sweet and velvety dessert that’s perfect for any occasion, especially around Easter.
Ingredients
For the pie:
- 1 unbaked 9-inch pie crust
- 2 cups whole milk ricotta cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- zest of 1 lemon
- 2 tablespoons all-purpose flour
- optional: 1/4 cup mini chocolate chips or candied orange peel
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the crust: Roll out the pie crust and fit it into a 9-inch pie dish, trimming and crimping the edges.
- Mix the filling: In a large bowl, combine ricotta, sugar, eggs, vanilla, cinnamon, lemon zest, and flour. Fold in chocolate chips or orange peel if desired.
- Bake: Pour the filling into the crust and bake for 50-60 minutes until set and lightly golden.
- Cool and chill: Cool on a wire rack, then refrigerate for at least 2 hours before serving.
Notes
- For a creamier texture, strain the ricotta before using.
- Best served cold or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 140mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 120mg
