Ricotta Pie
Indulge in the classic charm of Ricotta Pie, a delightful Italian dessert that blends a buttery, flaky crust with a creamy ricotta cheese filling. This recipe features the perfect balance of sweetness, with hints of vanilla and optional citrusy lemon zest and warm cinnamon for added depth. Crafted with simple, wholesome ingredients like ricotta cheese, eggs, and a golden homemade crust, this pie is baked to perfection, leaving it rich, light, and subtly tangy. Ideal for holidays, family gatherings, or just because, Ricotta Pie is best served chilled with a dusting of powdered sugar for an elegant finish. Easy to make and utterly satisfying, this dessert will transport you straight to the heart of Italy with every luscious bite.
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Recipe Information
Ingredients
- 300 g all-purpose flour
- 50 g granulated sugar (for crust)
- 150 g unsalted butter, chilled and cubed
- 1 large eggs (for crust)
- 2 tbsp cold water
- 500 g ricotta cheese
- 150 g granulated sugar (for filling)
- 3 large eggs (for filling)
- 1 tsp pure vanilla extract
- 1 tsp lemon zest (optional)
- 0.5 tsp ground cinnamon (optional)
- 2 tbsp powdered sugar (for garnish, optional)
Instructions
In a large mixing bowl, combine the flour and granulated sugar for the crust.
Add the chilled, cubed butter to the bowl and use your fingertips or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
Whisk the egg for the crust in a small bowl, then add it to the flour mixture along with the cold water. Mix until the dough just comes together.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 180°C (350°F). Lightly butter a 9-inch pie dish.
On a floured surface, roll out the chilled dough into a circle large enough to fit the pie dish. Carefully transfer the dough to the dish, pressing it gently into the edges. Trim any excess dough, leaving a slight overhang.
In another mixing bowl, prepare the filling by combining ricotta cheese, granulated sugar, eggs, vanilla extract, lemon zest, and cinnamon. Mix until smooth and well-incorporated.
Pour the ricotta filling into the prepared crust, smoothing the top with a spatula.
Place the pie dish on the center rack of the preheated oven and bake for 55-60 minutes, or until the filling is set and slightly golden on top.
Remove the pie from the oven and allow it to cool to room temperature. Then refrigerate for at least 2 hours to fully set.
Before serving, dust the pie with powdered sugar, if desired. Slice and enjoy!
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 91 mg | 4% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 27.5 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 153 mg | 12% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 140 mg | 3% | |
*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.
