Sweet & Creamy Italian Ricotta Pie
This delightful Italian dessert features a creamy ricotta filling, hints of citrus, and a buttery crust, making it a perfect treat for any occasion.
Servings: 8 servings
Calories: 300kcal
Ingredients
For the Pie
- 1 piece unbaked 9-inch pie crust Ensure it's chilled for a flaky texture.
- 2 cups whole milk ricotta cheese Well-drained to avoid excessive moisture.
- 3/4 cup granulated sugar Can be substituted with honey or maple syrup.
- 3 large eggs Add one at a time to ensure proper mixing.
- 1 tsp vanilla extract For flavor enhancement.
- 1/2 tsp almond extract Optional for additional flavor.
- 1 piece zest of lemon Adds brightness to the filling.
- 1 piece zest of orange Adds a sweeter citrus note.
- 2 tbsp all-purpose flour Helps to firm up the filling.
- powdered sugar For dusting before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Roll out your pie crust and place it into a 9-inch pie dish. Chill it while preparing the filling.
Filling
- In a large mixing bowl, beat the ricotta cheese and granulated sugar together until creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, optional almond extract, citrus zests, and flour until smooth.
Baking
- Pour the ricotta filling into the chilled pie crust, spreading it evenly.
- Bake the pie for 50–60 minutes, or until set and lightly golden on top.
- Let the pie cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, dust the pie with powdered sugar.
Notes
For extra flavor, consider adding a splash of lemon or orange juice to the filling. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.