Italian Ricotta Pie Recipe
If you’re searching for a dreamy, creamy dessert that feels like a celebration with every bite, look no further than this Italian Ricotta Pie Recipe. Beloved in Italian homes especially around Easter but perfect for any special occasion, this pie combines a tender, buttery crust with a rich ricotta filling kissed by lemon zest, a hint of cinnamon, and the option for chocolate or candied fruit. It’s easy to prepare, impressively light yet decadent, and always the first dessert to disappear at any gathering. Let me show you why this Italian Ricotta Pie Recipe has a permanent spot in my family’s treat rotation!
Ingredients You’ll Need
One of the best things about an Italian Ricotta Pie Recipe is how it brings together a handful of simple, classic ingredients to create something truly extraordinary. Each component plays a vital role, from the creamy ricotta to the zesty lemon, making every bite sing with flavor and texture.
- Unbaked 9-inch pie crust: Whether homemade or store-bought, this will be the crisp, golden foundation for your luscious filling.
- Whole milk ricotta cheese (2 cups, well drained): The star of the show! Draining your ricotta ensures the filling is creamy, not watery.
- Large eggs (3): These bind the filling and give the pie its lovely, custardy texture.
- Granulated sugar (3/4 cup): Adds the perfect touch of sweetness without overpowering the delicate flavors.
- Vanilla extract (1 teaspoon): Just a splash enhances all the other flavors with warmth and depth.
- Ground cinnamon (1/2 teaspoon): Offers a subtle spice that pairs beautifully with the ricotta and lemon.
- Salt (1/4 teaspoon): A little goes a long way to balance the sweetness and bring out the other flavors.
- Zest of 1 lemon: This brings brightness and a touch of Italian sunshine to every bite.
- Mini chocolate chips or chopped candied citron (1/4 cup, optional): Choose your favorite for a traditional or modern twist—both add bursts of flavor and texture.
- Powdered sugar for dusting (optional): A delicate finish that makes your pie look as heavenly as it tastes.
How to Make Italian Ricotta Pie Recipe
Step 1: Prepare Your Pie Crust
Start by preheating your oven to 350°F. If you’re using homemade pie dough, roll it out and gently fit it into a 9-inch pie dish. Crimp the edges for that classic look, and set the crust aside while you work on the filling. Don’t worry if it’s not perfect—rustic is part of this pie’s charm.
Step 2: Make the Ricotta Filling
In a large mixing bowl, combine the ricotta cheese, eggs, granulated sugar, vanilla extract, ground cinnamon, salt, and lemon zest. Use a hand mixer or sturdy whisk to blend everything together until smooth and creamy. The mixture should look pale, thick, and irresistibly luscious—this is the heart of your Italian Ricotta Pie Recipe!
Step 3: Add Your Extras
If you’re feeling traditional, fold in the chopped candied citron. For a more modern take (my personal favorite), sprinkle in those mini chocolate chips. Either way, gently fold them into the filling so you don’t deflate the mixture.
Step 4: Fill and Smooth
Pour the ricotta filling into your prepared pie crust. Use a spatula or the back of a spoon to smooth the top, making sure the filling is evenly distributed. Little peaks and valleys will settle out as it bakes.
Step 5: Bake to Perfection
Slide your pie into the preheated oven and bake for 50 to 60 minutes. You’re looking for a gently golden top and a center that’s set but still slightly wobbly. If your crust is browning too quickly, loosely cover the edges with foil during the last 15 to 20 minutes. Let the pie cool completely on a rack, then refrigerate for at least two hours to allow the flavors to meld and the filling to set.
Step 6: Garnish and Serve
Just before serving, dust the top with a shower of powdered sugar if you like. Slice and savor—your Italian Ricotta Pie Recipe is ready to wow!
How to Serve Italian Ricotta Pie Recipe
Garnishes
A simple dusting of powdered sugar is all you need to make your Italian Ricotta Pie Recipe look stunning. If you’re feeling fancy, add a few curls of lemon zest or a scattering of mini chocolate chips on top for extra flair.
Side Dishes
This pie shines all on its own, but if you want to serve it alongside something, go for a handful of fresh berries or a scoop of lightly sweetened whipped cream. A little espresso or strong coffee on the side is a classic Italian touch.
Creative Ways to Present
Try slicing the pie into elegant wedges and arranging them on a platter with fresh mint leaves. For holidays, use a stencil to create a powdered sugar pattern on top. Or, make mini ricotta pies using a muffin tin—adorable, portable, and perfect for parties!
Make Ahead and Storage
Storing Leftovers
Your Italian Ricotta Pie Recipe will keep beautifully in the refrigerator for up to four days. Simply cover the pie tightly with plastic wrap or foil to maintain its creamy texture and fresh flavor.
Freezing
If you want to make the pie ahead or have extra slices, you can freeze it! Wrap individual slices (or the whole pie) well in plastic wrap and foil, and freeze for up to one month. Thaw in the refrigerator overnight before serving for best results.
Reheating
This pie is typically served chilled or at room temperature, but if you prefer it slightly warm, just pop a slice in the microwave for 10-15 seconds. Be careful not to overheat, as the filling can become watery if too hot.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
While you can use part-skim ricotta, whole milk ricotta gives the creamiest, richest texture. If you do use part-skim, make sure it’s well-drained to avoid a watery filling.
How do I know when the Italian Ricotta Pie Recipe is done baking?
The top should be lightly golden and the center just set—it will still jiggle a little when you gently shake the pan, but it will firm up as it cools. Overbaking can cause cracks, so check at the 50-minute mark.
What’s the best way to drain ricotta for this pie?
For the silkiest filling, place your ricotta in a fine mesh strainer or cheesecloth-lined colander over a bowl. Let it drain in the fridge for at least an hour, or even overnight if you have time.
Can I make this Italian Ricotta Pie Recipe gluten-free?
Absolutely! Just use your favorite gluten-free pie crust, and the rest of the filling ingredients are naturally gluten-free. It’s a great dessert option for a variety of diets.
Is this pie only for Easter, or can I serve it all year?
Although it’s a staple at many Italian Easter tables, this Italian Ricotta Pie Recipe is delicious any time of year—think birthdays, holidays, or whenever you’re craving something special and comforting!
Final Thoughts
If you’re ready to fall in love with a dessert that’s both simple and stunning, this Italian Ricotta Pie Recipe is calling your name. It’s easy enough for a weeknight, yet impressive on any holiday table. I can’t wait for you to try it and see just how delightful every creamy, dreamy bite can be!
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Italian Ricotta Pie Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This classic Italian Ricotta Pie offers a creamy, sweet filling made from whole milk ricotta cheese blended with eggs, sugar, and fragrant vanilla and lemon zest. Baked in a flaky 9-inch pie crust, it’s a traditional dessert perfect for holidays or any special occasion, with optional chocolate chips or candied citron adding a delightful twist.
Ingredients
Pie Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Filling
- 2 cups whole milk ricotta cheese (well drained)
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1/4 cup mini chocolate chips or chopped candied citron (optional)
For Serving
- Powdered sugar for dusting (optional)
Instructions
- Prepare the oven and crust: Preheat your oven to 350°F (175°C). If using a homemade pie crust, roll it out and fit it into a 9-inch pie dish. Crimp the edges neatly and set it aside, ready to hold the filling.
- Mix the filling: In a large bowl, combine the well-drained ricotta cheese, eggs, granulated sugar, vanilla extract, ground cinnamon, salt, and lemon zest. Use a hand mixer or whisk to blend until the mixture is smooth and creamy without lumps.
- Add optional mix-ins: If you like, gently fold in the mini chocolate chips or chopped candied citron, which add texture and bursts of flavor to the filling.
- Fill the pie crust: Pour the ricotta filling evenly into the prepared pie crust, smoothing the top with a spatula to create an even surface.
- Bake the pie: Place the pie on the oven rack, baking for 50–60 minutes until the center is set and the top has turned lightly golden. To prevent the crust edges from over-browning, cover them with foil during the last 15–20 minutes of baking if needed.
- Cool and chill: Remove the pie from the oven and allow it to cool completely at room temperature. After it has cooled, refrigerate the pie for at least 2 hours before serving to let the flavors meld and the filling set perfectly.
- Serve: Before serving, dust the pie with powdered sugar if desired for a delicate, sweet finish.
Notes
- For a smoother filling texture, strain the ricotta cheese through cheesecloth to remove excess moisture before mixing.
- This pie can be prepared a day ahead and refrigerated overnight, making it ideal for advance planning.
- Traditional Italian recipes may include candied fruit; chocolate chips offer a modern variation to suit different tastes.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 105mg
