Ricotta Pie with Lemon, Chocolate Chips, and Nuts Recipe
There is something truly magical about a Ricotta Pie with Lemon, Chocolate Chips, and Nuts Recipe that brings together creamy, tart, sweet, and crunchy all in one delightful dessert. This ricotta pie is a beloved classic with a twist, where zesty lemon brightens the luscious ricotta filling, while mini chocolate chips add bursts of sweetness and the nuts offer an irresistible crunch. It’s a dessert that feels both sophisticated and homey, perfect for sharing with friends or making any occasion extra special. Once you try this pie, you’ll understand why it’s such a cherished treat.
Ingredients You’ll Need
The beauty of this ricotta pie lies in its simple but carefully chosen ingredients. Each one plays a vital role in creating the perfect balance of texture, flavor, and richness that makes this pie a standout indulgence.
- 1 1/2 cups all-purpose flour: The foundation for a tender, flaky crust that holds all that delicious filling.
- 1/2 cup unsalted butter, cold and cubed: Ensures a buttery, melt-in-your-mouth pie dough.
- 1/4 cup granulated sugar: Adds just a touch of sweetness to the crust for balance.
- 1 large egg yolk: Binds the dough and enriches its texture.
- 1 teaspoon vanilla extract: Brings a warm, aromatic note to both crust and filling.
- Pinch of salt: Enhances all the flavors in the crust.
- 2 cups whole milk ricotta cheese, drained: The star of the show—creamy, dreamy, and perfectly mild in flavor.
- 3/4 cup granulated sugar (for filling): Sweetens the ricotta filling without overpowering it.
- 3 large eggs: Provide structure and richness for a luscious custard-like texture.
- Zest of 1 lemon (optional): Adds a fresh, bright zing that elevates the entire pie.
- 1/4 teaspoon ground cinnamon (optional): Offers a gentle warmth and complexity.
- 1/2 cup mini chocolate chips: Bursts of sweet, melty goodness throughout the filling.
- 1/4 cup candied fruit: Like orange peel or cherries, lending a chewy, fruity contrast.
- 1/4 cup chopped pistachios or almonds: Adds delightful crunch that complements the creamy filling.
How to Make Ricotta Pie with Lemon, Chocolate Chips, and Nuts Recipe
Step 1: Prepare the Crust
Start by combining the all-purpose flour, cold cubed butter, sugar, and a pinch of salt in a bowl. Use a pastry cutter or your fingers to work the butter into the flour until you have a crumbly, coarse mixture. This step is key to creating a flaky crust that is tender and strong enough to hold the filling.
Next, add the egg yolk and vanilla extract, mixing just until the dough comes together. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps relax the gluten and solidify the butter, making the crust easier to roll and bake crisp.
Step 2: Preheat Your Oven and Prepare the Pie Dish
While the dough chills, preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or tart pan to prevent sticking and allow for easy removal after baking. This ensures your pie will have a beautiful presentation.
Step 3: Roll Out the Dough
Once chilled, roll out your dough on a lightly floured surface into a circle slightly larger than your pie dish. Transfer it carefully to the dish, pressing gently to fit the bottom and sides without stretching. Trim the excess dough and crimp the edges decoratively for a classic look. Don’t forget to prick the bottom all over with a fork to avoid puffing during baking.
Step 4: Blind Bake the Crust
Line the crust with parchment paper or aluminum foil, fill it with pie weights or dried beans, and bake for 10 to 12 minutes. This step sets the crust and prevents sogginess from the filling. After removing the weights, bake for an additional 5 minutes until the crust edges turn a lovely golden hue. Let it cool slightly before moving on to the filling.
Step 5: Make the Filling
In a large mixing bowl, whisk together the drained ricotta cheese, sugar, eggs, vanilla extract, lemon zest, and cinnamon if you’re using it. The mixture should become smooth and creamy. Gently fold in the mini chocolate chips, candied fruit, and chopped nuts to evenly distribute flavor and texture in every bite.
Step 6: Assemble and Bake
Pour the luscious ricotta filling into your pre-baked crust, smoothing it out for even cooking. Bake the pie in the preheated oven for 35 to 40 minutes. The filling is done when it’s set and golden on top, and a knife inserted in the center comes out clean. This gently baked filling creates a custardy richness that perfectly complements the crunchy crust.
Step 7: Cool and Serve
Once baked, allow the pie to cool completely on a wire rack. Cooling sets the filling and makes slicing easier. For a lovely finishing touch, dust with powdered sugar or garnish with fresh berries. Serve at room temperature or chilled depending on your preference; either way, every slice tells a comforting, delicious story.
How to Serve Ricotta Pie with Lemon, Chocolate Chips, and Nuts Recipe
Garnishes
Enhance your Ricotta Pie with Lemon, Chocolate Chips, and Nuts Recipe with a simple dusting of fine powdered sugar to add a touch of elegance. Fresh berries like raspberries, blueberries, or sliced strawberries not only add vibrant color but also offer a fresh contrast that pairs beautifully with the creamy filling. For an extra spark, a sprinkle of finely chopped pistachios can echo the pie’s nutty accents.
Side Dishes
This ricotta pie pairs wonderfully with light and refreshing sides. A cup of fragrant herbal tea or a robust espresso is perfect to complement the pie’s richness without overpowering it. You might also serve alongside a crisp green salad dressed lightly with lemon vinaigrette to echo the pie’s citrus notes and round out a dessert experience.
Creative Ways to Present
For a charming twist, serve individual mini ricotta pies in ramekins using the same recipe proportions — perfect for dinner parties or gifts. Alternatively, plate slices with a drizzle of honey or a berry coulis artistically placed on the side to elevate the presentation. Get creative with edible flowers or a sprig of fresh mint for a colorful, inviting appearance.
Make Ahead and Storage
Storing Leftovers
Leftover Ricotta Pie with Lemon, Chocolate Chips, and Nuts Recipe keeps well when covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It’s best enjoyed within 3 days to savor the fresh textures and flavors fully. Chilling the pie helps firm up the creamy filling even more, making for clean slices when reheated or served cold.
Freezing
This ricotta pie can be frozen to enjoy later. Wrap whole pies securely with plastic wrap followed by a layer of aluminum foil, or freeze individual slices in airtight containers. When ready to eat, thaw overnight in the refrigerator to preserve the pie’s texture and prevent sogginess. Freezing allows you to make this delightful recipe ahead of time for any occasion.
Reheating
If you prefer your ricotta pie warm, gently reheat slices in a low oven at 300°F (150°C) for 10–15 minutes, ensuring the filling stays creamy and the crust retains its crispness. Microwaving can work in a pinch but may soften the crust too much. Serving the pie slightly chilled or at room temperature is equally wonderful and highlights the pie’s vibrant flavors.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
While part-skim ricotta can be substituted, it is best to use whole milk ricotta for a richer, creamier filling that truly brings out the silky texture in this Ricotta Pie with Lemon, Chocolate Chips, and Nuts Recipe.
Is it necessary to blind bake the crust?
Blind baking the crust prevents it from becoming soggy once the ricotta filling is added. It helps maintain a crisp and flaky crust, which is essential for the perfect texture contrast in this pie.
Can I omit the chocolate chips or nuts?
Absolutely! This pie is quite versatile. Omitting chocolate chips or nuts will result in a simpler flavor profile but will still be creamy and delicious. Alternatively, you could swap in your favorite add-ins like dried cranberries or toasted coconut.
How long does it take for the filling to set properly?
The filling typically sets after 35 to 40 minutes of baking at 375°F (190°C). It should be lightly golden and firm to the touch but still creamy inside. A clean knife inserted in the center is a good test for doneness.
What’s the best way to zest the lemon for this recipe?
Use a microplane or fine grater to zest the lemon without reaching the bitter white pith underneath. Fresh lemon zest adds a bright, aromatic punch that lifts the entire Ricotta Pie with Lemon, Chocolate Chips, and Nuts Recipe.
Final Thoughts
This Ricotta Pie with Lemon, Chocolate Chips, and Nuts Recipe is one of those desserts that feels like a warm hug from the inside. It’s both elegant and approachable, full of textures and flavors that keep you coming back for more. Whether you’re baking to celebrate a special occasion or simply craving something homemade and comforting, this pie deserves a place on your table. Give it a try—you might just find a new favorite to share with everyone you love.
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Ricotta Pie with Lemon, Chocolate Chips, and Nuts Recipe
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Description
A classic Italian dessert, this Ricotta Pie features a buttery, flaky crust filled with a creamy ricotta cheese mixture enhanced with a touch of vanilla, lemon zest, and warm cinnamon. Optional additions like mini chocolate chips, candied fruit, and nuts add texture and flavor, making this pie a delightful treat perfect for any occasion.
Ingredients
Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter (cold, cut into cubes)
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Pinch of salt
Filling
- 2 cups whole milk ricotta cheese (drained for extra creaminess)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional, for brightness)
- 1/4 teaspoon ground cinnamon (optional, for warmth)
- 1/2 cup mini chocolate chips (optional)
- 1/4 cup candied fruit (like orange peel or cherries) (optional)
- 1/4 cup chopped pistachios or almonds (for crunch, optional)
Instructions
- Prepare the Crust: In a mixing bowl, combine the flour, cold butter, sugar, and salt. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Add the egg yolk and vanilla extract, and mix until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat Your Oven: Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or tart pan to prepare for baking.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a circle slightly larger than your pie dish. Carefully transfer the dough to the dish, pressing it gently into the bottom and sides. Trim any excess dough and crimp the edges decoratively. Prick the bottom of the crust with a fork to prevent puffing during baking.
- Blind Bake the Crust: Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake for 10–12 minutes, then remove the weights and bake for an additional 5 minutes, or until the crust is lightly golden. Set aside to cool slightly.
- Make the Filling: In a large mixing bowl, whisk together the ricotta cheese, sugar, eggs, vanilla extract, lemon zest, and cinnamon if using. Mix until smooth and creamy. Gently fold in optional ingredients such as mini chocolate chips, candied fruit, and chopped nuts at this stage.
- Assemble and Bake: Pour the ricotta filling into the pre-baked crust, spreading it evenly. Bake in the preheated oven for 35–40 minutes, or until the filling is set and the top is lightly golden. To confirm doneness, insert a knife into the center; it should come out clean.
- Cool and Serve: Let the pie cool completely on a wire rack before slicing. Dust with powdered sugar or garnish with fresh berries for an elegant finish. Serve at room temperature or chilled, according to your preference.
Notes
- Draining the ricotta cheese helps achieve a creamier filling by reducing excess moisture.
- Blind baking the crust prevents it from becoming soggy once the filling is added.
- Optional ingredients like lemon zest, cinnamon, chocolate chips, candied fruit, and nuts can be adjusted or omitted to suit your taste.
- Allow the pie to cool fully before slicing to ensure clean, neat slices.
- Storing the pie in the refrigerator will preserve freshness for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
