Ricotta Souffle Pie
Delight your senses with this Ricotta Soufflé Pie, a heavenly blend of creamy ricotta, airy whipped egg whites, and vibrant hints of lemon zest, all encased in a buttery pie crust. This unique dessert combines the elegance of a soufflé with the comforting appeal of a classic pie, creating a light yet indulgent treat that's perfect for any occasion. The ricotta filling is gently folded with stiffly beaten egg whites, ensuring a fluffy, cloud-like texture that rises beautifully in the oven. Topped with a dusting of powdered sugar, this pie is as visually stunning as it is delicious. With just 20 minutes of prep and a straightforward list of ingredients, including ricotta cheese, eggs, and vanilla, it's an excellent dessert for both novice bakers and seasoned chefs. Serve it warm or at room temperature and watch it disappear at your next dinner party. Perfect for those seeking an Italian-inspired dessert or a twist on traditional pie recipes, this Ricotta Soufflé Pie is destined to become a family favorite!
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Recipe Information
Ingredients
- 1 9-inch crust Pie crust (store-bought or homemade)
- 16 oz Ricotta cheese
- 0.5 cup Granulated sugar
- 4 large Eggs, separated
- 1 tsp Vanilla extract
- 1 tsp Lemon zest
- 0.25 tsp Salt
- 1 tbsp All-purpose flour
- 1 tbsp Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
If using a store-bought pie crust, roll it into a 9-inch pie dish. Prick the bottom with a fork and set aside.
In a large mixing bowl, combine the ricotta cheese, granulated sugar, egg yolks, vanilla extract, lemon zest, salt, and all-purpose flour. Mix until smooth and well combined.
In a separate clean, dry bowl, beat the egg whites with an electric mixer until they form stiff peaks.
Gently fold the beaten egg whites into the ricotta mixture in three additions, being careful not to deflate the air in the egg whites. Fold until just incorporated.
Pour the mixture into the prepared pie crust, smoothing the top with a spatula.
Bake in the preheated oven for 40–45 minutes, or until the pie is puffed and golden. The center should be just set but still slightly wobbly.
Remove from the oven and let the pie cool for at least 15 minutes. The soufflé will deflate slightly as it cools.
Dust the top with powdered sugar before serving, if desired.
Serve warm or at room temperature. Refrigerate any leftovers.
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 2177 mg | 95% | |
| Total Carbohydrate | 282.5 g | 103% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 113.0 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1900 mg | 146% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 817 mg | 17% | |
*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.
