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
Scale
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