Rich, creamy, and just the right amount of sweetness—this Classic Ricotta Pie is one of those recipes that feels like a warm hug in dessert form. Imagine taking a bite into that buttery crust and being met with a smooth, velvety ricotta filling that’s perfectly balanced with a hint of citrus. Trust me, this pie is a game-changer. Whether it’s for a holiday celebration or just a casual treat, it’ll always be the star of the show.
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Why You’ll Love This Recipe
This Classic Ricotta Pie isn’t just another dessert—it’s a comforting, soul-soothing creation that hits all the right notes:
- Simple to Make: No complicated steps here! With just a few ingredients, you’ll be enjoying this masterpiece in no time.
- Versatile: Perfect for Easter, Christmas, or any special occasion. Or, let’s be real, why not enjoy it on a regular Tuesday?
- Crowd-Pleasing: It’s a crowd favorite that works for any occasion—your family will be asking for seconds.
- Classic Italian Flavor: This pie brings a taste of Italy right into your home with its sweet, creamy ricotta filling.
Ingredients in Classic Ricotta Pie
Here’s what you’ll need for that creamy, delicious filling and flaky crust:
- Ricotta Cheese: The star of the show. Make sure it’s well-drained for that creamy texture.
- Eggs: They help bind everything together and give the pie a smooth, custardy consistency.
- Sugar: Sweetens the filling without overpowering the delicate ricotta flavor.
- Vanilla Extract: Adds a warm, comforting note to the pie.
- Lemon Zest: A bit of citrus zest for brightness and a touch of freshness.
- Pie Crust: Use a pre-made crust for convenience, or make your own if you’re feeling extra.
- Cinnamon: Adds a bit of spice to balance out the sweetness.
Instructions
Let’s get baking:
Preheat the Oven: Set your oven to 350°F (175°C) to get it nice and hot while you prep the pie.
Prepare the Crust: If you’re using a pre-made crust, just place it into your pie dish and set aside. If you’re making your own, roll it out and fit it into your pie dish, crimping the edges.
Make the Filling: In a large bowl, beat together the ricotta cheese, eggs, sugar, vanilla extract, lemon zest, and cinnamon until smooth and well combined.
Fill the Crust: Pour the ricotta mixture into the prepared pie crust. Use a spatula to smooth the top and make it even.
Bake the Pie: Place the pie in the oven and bake for 50-60 minutes, or until the filling is set and golden on top. You may want to cover the edges of the crust with foil if they start to brown too quickly.
Cool and Serve: Let the pie cool completely before slicing into it. You can serve it at room temperature or chilled, depending on your preference.
Nutrition Facts
Servings: 8
Calories per Serving: 320
How to Serve Classic Ricotta Pie
This delicious dessert pairs wonderfully with various accompaniments:
- Fresh Berries: Add a side of fresh raspberries or strawberries for a refreshing contrast.
- Whipped Cream: A dollop of whipped cream on top makes every slice even more indulgent.
- Coffee or Tea: This pie goes beautifully with a warm cup of coffee or tea—perfect for an afternoon treat.
- Chocolate Shavings: For a little extra decadence, sprinkle some chocolate shavings on top.
Additional Tips
- Prep Ahead: This pie actually tastes better the next day, so feel free to make it ahead of time.
- Try Different Flavors: Add a splash of almond extract or a dash of nutmeg for a unique twist.
- Use Fresh Ricotta: If possible, go for fresh ricotta from an Italian market. It will make the pie even more authentic.
- Storage: Store leftovers in the fridge for up to 4 days. It’s just as delicious the next day!
FAQ Section
Q1: Can I make this pie gluten-free?
A1: Yes! Just use a gluten-free pie crust to make the entire pie gluten-free.
Q2: Can I freeze this pie?
A2: You can! Freeze the pie before baking it, then bake it from frozen, adding a few extra minutes to the baking time.
Q3: How do I store leftovers?
A3: Keep the leftover pie in an airtight container in the refrigerator for up to 4 days.
Q4: Can I use a different cheese instead of ricotta?
A4: Ricotta is key for this recipe, but mascarpone or cottage cheese could be used in a pinch.
Q5: Can I use a different citrus zest?
A5: Absolutely! Orange zest works beautifully for a slightly different flavor.
Q6: Can I double the recipe?
A6: Yes! Just use a larger pie dish or make two pies to share.
Q7: Can I use a store-bought crust?
A7: Definitely! A store-bought pie crust works perfectly for a quick and easy pie.
Q8: How do I know when the pie is done?
A8: The pie is done when the center is set and the top is lightly golden. It should not jiggle when you gently shake the pan.
Q9: Can I add a topping to this pie?
A9: A dusting of powdered sugar or a drizzle of honey would make a lovely addition to the pie.
Q10: How long does it take to bake?
A10: The pie bakes for about 50-60 minutes.
Final Thoughts
This Classic Ricotta Pie is the perfect balance of sweet, creamy, and comforting. Whether you’re serving it at a special gathering or enjoying it as a treat for yourself, it’s a dessert that will never disappoint. So go ahead—get baking, and enjoy every slice!
Print
Classic Ricotta Pie
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6–8 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This homemade Ricotta Pie features a flaky, buttery crust filled with a creamy, smooth ricotta filling. A delightful dessert that’s perfect for any occasion. With options for adding fruit or a streusel topping, you can customize it to suit your taste
Ingredients
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 4–6 tablespoons ice water
- For the Filling:
- 15 ounces whole milk ricotta cheese, drained well
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground nutmeg (optional)
- Zest of 1 lemon (optional)
Instructions
- Make the Crust:
In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. - Prepare the Filling:
In a large bowl, whisk together ricotta cheese, eggs, sugar, heavy cream, vanilla extract, flour, nutmeg (if using), and lemon zest (if using) until smooth and creamy. - Assemble and Bake:
Preheat oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to a 12-inch circle. Transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. Pour the ricotta filling into the prepared crust. Bake for 45-60 minutes, or until the filling is set and the crust is golden brown. Let the pie cool on a wire rack for at least 30 minutes before serving.
Notes
- For a richer flavor: Use a combination of whole milk and heavy cream for the filling.
- Add fruit: Fold in 1 cup of fresh or frozen berries (like blueberries or raspberries) into the filling for a fruity twist.
- Top with streusel: Crumble a streusel topping over the pie before baking for added texture and sweetness.
- Make it ahead: The pie can be baked a day ahead and refrigerated for easier serving.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 300
- Sugar: 28g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30 g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg