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
Units
Scale
- 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