Ricotta Pie Easter Pie
Celebrate tradition with this creamy and decadent Ricotta Pie, a classic Easter dessert that’s as timeless as it is delicious. With its rich ricotta filling subtly sweetened with granulated sugar, enhanced by the bright zest of lemon and a touch of vanilla, this Italian-inspired pie embodies the fresh, vibrant tastes of spring. Baked to golden perfection in a tender, flaky pastry crust—complete with an optional lattice topping—this dessert is a showstopper on any holiday table. Whether you prepare it for Easter or simply to treat your family, this Ricotta Pie is best served chilled for a silky, melt-in-your-mouth texture. Easy to prepare with minimal ingredients, this versatile recipe can be garnished with a dusting of confectioners’ sugar for an elegant finish. Delight in this timeless recipe that’s full of tradition and flavor!
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Recipe Information
Ingredients
- 32 ounces Ricotta cheese
- 1 cup Granulated sugar
- 6 large Eggs
- 2 teaspoons Vanilla extract
- 1 tablespoon Lemon zest
- 1 package Pastry dough (pre-made or homemade)
- 2 tablespoons Confectioners' sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Lightly grease a 9-inch pie pan and set it aside.
Roll out the pastry dough on a floured surface and fit it into the prepared pie pan, trimming any excess dough. Reserve extra dough for lattice strips if desired.
In a large mixing bowl, combine the ricotta cheese and granulated sugar. Stir until smooth.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and lemon zest until evenly combined.
Pour the ricotta mixture into the prepared crust, spreading it out evenly.
If using reserved dough, cut it into thin strips and arrange them in a lattice pattern over the filling.
Bake the pie in the preheated oven for 50-60 minutes, or until the top is set and lightly golden. The center may still jiggle slightly but will firm up as it cools.
Remove the pie from the oven and let it cool completely on a wire rack.
Once cooled, refrigerate the pie for at least 2 hours or overnight for the best texture and flavor.
Before serving, dust the top with confectioners' sugar if desired.
Slice and serve chilled. Enjoy your Ricotta Pie!
Nutrition Facts
Calories |
3902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.5 g | 263% | |
| Saturated Fat | 109.9 g | 550% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1704 mg | 568% | |
| Sodium | 1939 mg | 84% | |
| Total Carbohydrate | 364.6 g | 133% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 224.5 g | ||
| Protein | 156.7 g | 313% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 2133 mg | 164% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1591 mg | 34% | |
*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.
