Italian Ricotta Pie
Indulge in the creamy, citrus-kissed delight of Italian Ricotta Pie, a traditional dessert that brings a touch of old-world charm to any table. This elegant yet approachable recipe features a tender, buttery homemade crust filled with a luscious mixture of velvety ricotta cheese, fragrant lemon zest, and a hint of vanilla. Lightly sweetened and beautifully balanced, the pie bakes to perfection with a smooth, custard-like filling that sets into a golden embrace. Perfect for Easter celebrations, family gatherings, or as a standout dessert for any special occasion, this pie is as versatile as it is delicious. Serve it chilled or at room temperature with a dusting of powdered sugar for a simple yet stunning finish. Whether you're honoring Italian tradition or seeking a unique dessert, this ricotta pie is a must-bake masterpiece.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 0.75 cups unsalted butter (cold, diced)
- 1 unit large egg
- 3 tablespoons ice water
- 2 cups ricotta cheese (drained well)
- 3 units large eggs
- 0.5 cups granulated sugar
- 1 teaspoons vanilla extract
- 1 teaspoons lemon zest
- 0.25 teaspoons cinnamon (optional)
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
In a large mixing bowl, combine the all-purpose flour and granulated sugar for the crust.
Add cold, diced butter to the dry ingredients and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Add the egg and ice water, one tablespoon at a time, mixing until the dough comes together. Avoid overmixing.
Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan or tart pan.
On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter and 1/8-inch thick.
Carefully transfer the dough to the prepared pie pan, pressing gently into the edges. Trim any excess dough and prick the base with a fork. Set aside.
In a large bowl, whisk together the ricotta cheese, eggs, sugar, vanilla extract, lemon zest, and cinnamon (if using) until smooth and well-combined.
Pour the ricotta mixture into the prepared pie crust, smoothing the top with a spatula.
Bake in the preheated oven for 50 minutes, or until the filling is set and lightly golden around the edges.
Remove from the oven and let the pie cool to room temperature. Refrigerate for at least 2 hours to allow the filling to fully set.
Before serving, dust the top with powdered sugar (optional). Slice and serve chilled or at room temperature.
Nutrition Facts
Calories |
4423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.4 g | 297% | |
| Saturated Fat | 139.4 g | 697% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1378 mg | 459% | |
| Sodium | 702 mg | 31% | |
| Total Carbohydrate | 471.0 g | 171% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 220.4 g | ||
| Protein | 110.5 g | 221% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 1178 mg | 91% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1096 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
