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
Scale
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
