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
Scale
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.
