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
Scale
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
