If you have a soft spot for silky, creamy desserts that also feel wonderfully homey, this Ricotta Pie Recipe is going to become your new favorite treat. It combines the luscious richness of whole milk ricotta with the subtle warmth of cinnamon and fresh brightness from lemon zest, creating a pie that’s both comforting and refreshingly light. Whether you’re looking for that perfect Easter centerpiece or a delightful sweet ending to any meal, this ricotta pie offers a beautifully smooth texture with a delicate golden crust that’s simply irresistible.
Ingredients You’ll Need
Keeping the ingredient list simple is part of what makes this recipe so approachable, and each component plays a crucial role in building the perfect balance of creaminess, sweetness, and flavor.
- 1 unbaked 9-inch pie crust: Whether store-bought or homemade, it provides the sturdy, buttery base that holds the rich filling perfectly.
- 2 cups whole milk ricotta cheese: The star ingredient, lending the pie its famously creamy texture and mild sweetness.
- 3/4 cup granulated sugar: Just enough to enhance the natural richness without overpowering the delicate flavors.
- 3 large eggs: These help bind the filling, giving it structure as it bakes into a custard-like consistency.
- 1 teaspoon vanilla extract: Adds depth and warmth, elevating the entire flavor profile subtly.
- 1/2 teaspoon ground cinnamon: For a gentle hint of spice that complements the ricotta’s creaminess beautifully.
- 1/4 teaspoon salt: Balances sweetness and enhances all the other flavors.
- Zest of 1 lemon: Injects a fresh, citrusy brightness that keeps each bite lively and refreshing.
- 1/4 cup mini chocolate chips (optional): A little surprise sweetness that perfectly pairs with the creamy filling.
- Powdered sugar for dusting (optional): Adds a delicate finishing touch of sweetness and visual appeal.
How to Make Ricotta Pie Recipe
Step 1: Prepare the Pie Crust
Start by preheating your oven to 350°F (175°C). Place your unbaked 9-inch pie crust into a pie dish and carefully crimp the edges, giving it that charming, homemade look. This crust will support your luscious ricotta filling and must be ready before pouring in the custard.
Step 2: Make the Ricotta Filling
In a large mixing bowl, whisk together the ricotta cheese and sugar until you get a silky smooth mixture. This ensures no lumps, so your pie has a flawless, creamy texture. Then, add the eggs one at a time, beating well after each to incorporate air and create a light filling. Mix in vanilla extract, ground cinnamon, salt, and the fragrant lemon zest, all of which brighten and layer the flavors intricately.
Step 3: Add the Optional Chocolate Chips
If you want that little pop of chocolatey sweetness, gently fold in the mini chocolate chips now. They will melt slightly during baking, creating little pockets of surprise that make this pie even more delightful.
Step 4: Bake the Pie
Pour your prepared filling into the pie crust and smooth the top with a spatula for an even bake. Pop it into the oven and bake for 45 to 55 minutes—until the center is set and the top turns a light golden shade. Don’t worry if the pie puffs up a bit while baking; it’s perfectly normal and will settle as it cools.
Step 5: Cool and Chill
Once baked, let the pie cool completely on a wire rack before placing it in the fridge. It’s best chilled for at least two hours to allow the flavors to meld and the texture to firm up just right. Before serving, dust with powdered sugar if you like a pretty, sweet finish.
How to Serve Ricotta Pie Recipe
Garnishes
The simple dusting of powdered sugar is a classic choice, but don’t hesitate to get creative with fresh berries, a sprig of mint, or even a drizzle of honey to add extra color and flavor contrast. These little touches make your ricotta pie look as fantastic as it tastes.
Side Dishes
This pie pairs beautifully with light accompaniments like a crisp arugula salad with lemon vinaigrette or fresh fruit salad. For a cozy gathering, serve alongside a cup of espresso or a light dessert wine to complement the creamy richness without overwhelming it.
Creative Ways to Present
Try slicing the ricotta pie into small wedges and serving it as part of a dessert platter with assorted Italian cookies and nuts. For a modern twist, layer slices in a dessert trifle glass with fresh berries and whipped cream for an inviting visual and flavor play.
Make Ahead and Storage
Storing Leftovers
Leftover ricotta pie should be covered tightly with plastic wrap or stored in an airtight container and refrigerated. It stays fresh and creamy for up to 3 days, making it a great option for preparing ahead of time.
Freezing
You can freeze ricotta pie by wrapping it well in plastic and foil to prevent freezer burn. For best quality, consume within one month. Thaw it overnight in the fridge before serving.
Reheating
Reheat your ricotta pie gently in a low oven at around 300°F (150°C) for 10 to 15 minutes if you prefer to enjoy it warm. Otherwise, serving it chilled is just as delicious and preserves the creamy texture perfectly.
FAQs
Can I use part-skim ricotta for this pie?
While whole milk ricotta is recommended for its rich, creamy texture, if you prefer a lighter version, part-skim ricotta can work too. Just be sure to drain any excess moisture to maintain the filling’s consistency.
Is it possible to make the pie crust from scratch?
Absolutely! A homemade pie crust adds a lovely personal touch. Use your favorite flaky pie dough recipe, keeping it chilled before baking to ensure a tender, golden base.
What if I want to make this pie nut-free?
This Ricotta Pie Recipe is already nut-free, making it a great choice for those with nut allergies. Just double-check any store-bought crusts for hidden ingredients if allergies are a concern.
Can I add fruit inside the pie?
While traditional ricotta pie doesn’t include fruit inside the filling, you can experiment by folding in chopped dried fruits like raisins or candied citrus peels. Fresh fruits are best served on the side or as a garnish to keep textures balanced.
How long should the pie rest before slicing?
Cooling completely at room temperature and then chilling for at least two hours helps the pie set properly. This waiting period ensures clean slices and the best flavor and texture.
Final Thoughts
There is something truly special about a homemade Ricotta Pie Recipe; it feels like a warm hug on a plate with every bite. Easy to make and truly decadent yet light, it’s the kind of dessert you’ll want to share with family and friends again and again. So go ahead, bake one up soon—you’ll find it’s a simple recipe that brings smiles and comfort all around your table.
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Ricotta Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes (plus 2 hours chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This classic Italian Ricotta Pie features a smooth, creamy ricotta cheese filling flavored with lemon zest and warm cinnamon, all nestled in a flaky 9-inch pie crust. Traditionally enjoyed during Easter, this sweet and tangy dessert is perfect for any occasion and can be served chilled or at room temperature. Optional mini chocolate chips add a delightful touch of sweetness.
Ingredients
Pie Crust
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Filling
- 2 cups whole milk ricotta cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- zest of 1 lemon
- 1/4 cup mini chocolate chips (optional)
Finishing
- powdered sugar for dusting (optional)
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and prepare a 9-inch pie dish by placing the pie crust inside and crimping the edges.
- Mix ricotta and sugar: In a large bowl, whisk together the whole milk ricotta cheese and granulated sugar until the mixture is smooth and creamy.
- Add eggs: Add the eggs one at a time to the ricotta mixture, beating well after each addition to ensure a uniform filling.
- Add flavorings: Stir in vanilla extract, ground cinnamon, salt, and lemon zest to infuse the filling with warm and fresh flavors.
- Incorporate chocolate chips: Gently fold in mini chocolate chips if using, to add texture and sweetness.
- Fill the crust: Pour the ricotta filling evenly into the prepared pie crust and smooth the top with a spatula.
- Bake the pie: Bake in the preheated oven for 45 to 55 minutes, until the center is set and the top is lightly golden. The pie may puff slightly during baking but will settle as it cools.
- Cool and chill: Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before serving to set the filling.
- Serve: Dust the pie with powdered sugar just before serving if desired. Serve chilled or at room temperature.
Notes
- For best results, use whole milk ricotta and drain any excess liquid if the ricotta is very wet to prevent a runny filling.
- This pie is traditionally served at Easter but makes a delightful dessert year-round.
- Serving the pie chilled enhances the texture and flavor, though it can also be enjoyed at room temperature.
