Name: Ricotta Pie Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 (9-inch) unbaked pie crust; 1 1/2 cups whole milk ricotta cheese (drained if watery); 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; powdered sugar for dusting

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If you’re in the mood for a creamy, dreamy Italian treat, this Ricotta Pie Recipe will sweep you right off your feet. Imagine a silky smooth ricotta filling, delicately scented with vanilla and lemon, all nestled inside a golden pastry crust. It’s one of those desserts that feels light yet utterly luscious—perfect for holidays, Sunday dinners, or any occasion when you want a taste of sweet nostalgia. This ricotta pie brings together just a few simple ingredients, with pops of chocolate and a dusting of powdered sugar, to create a dessert that’s as comforting as it is impressive.

Ingredients You’ll Need

The magic of this Ricotta Pie Recipe lies in its simple ingredient list. Each one plays a crucial role in building a dessert that balances creamy, sweet, and citrusy notes—so don’t skimp on the quality. Here’s a look at what you’ll need and why:

Unbaked pie crust (9-inch): A ready-made or homemade crust forms the essential base to hold the creamy filling, offering crispness and structure.
Whole milk ricotta cheese (1 1/2 cups): This is the star! For best results, use well-drained ricotta for a smooth, non-watery custard.
Granulated sugar (3/4 cup): Adds just the right amount of sweetness to balance the ricotta and bring the flavors together.
Large eggs (3): Eggs bind everything into a delicate, sliceable custard—don’t skip or skimp!
Vanilla extract (1 teaspoon): Brings a warm, aromatic depth and highlights the pie’s subtle sweetness.
Ground cinnamon (1/2 teaspoon): A touch of spice to enhance the flavor complexity and aroma.
Salt (1/4 teaspoon): Just a pinch, but it wakes up all the other flavors beautifully.
Zest of 1 lemon: The secret ingredient! Lemon zest adds brightness and that unmistakable Italian bakery aroma.
Mini chocolate chips (1/4 cup, optional): For an extra-indulgent touch, they add little pops of chocolate in every bite.
Powdered sugar (optional): A light dusting before serving makes this pie look as elegant as it tastes.

How to Make Ricotta Pie Recipe

Step 1: Prep the Pie Crust

Start by preheating your oven to 350°F. Place your 9-inch unbaked pie crust into a pie dish, gently pressing it into the corners, and crimp the edges beautifully if you want that classic pie look. This base is ready to cradle your luscious filling.

Step 2: Mix the Filling

In a large mixing bowl, combine the ricotta cheese (make sure it’s not watery!), granulated sugar, eggs, vanilla extract, ground cinnamon, salt, and the bright lemon zest. Beat everything together until the mixture is perfectly smooth and has a creamy consistency. If you want a more refined texture, you can blend the filling in a food processor at this stage. Fold in the mini chocolate chips if you’re using them—they make each slice feel a bit more festive!

Step 3: Fill and Bake

Pour your ricotta filling into the prepared pie crust and use a spatula to smooth the top so it bakes evenly. Place the pie on the middle rack of the oven and bake for 45 to 55 minutes. The edges should be lightly golden, and the center should have just a gentle jiggle—like a good cheesecake. Resist the urge to overbake for the creamiest result!

Step 4: Cool and Chill

Once baked, let the pie cool on the counter until it’s at room temperature. For that signature Ricotta Pie Recipe texture, refrigerate it for at least 2 hours before slicing. This sets the custard and makes each slice neat and gorgeous. When ready to serve, dust lightly with powdered sugar if desired.

How to Serve Ricotta Pie Recipe

Garnishes

The finishing touches make all the difference! Dust the top with powdered sugar for an elegant, snowy look that hints at old-school Italian bakeries. A few curls of lemon zest or a sprinkle of additional mini chocolate chips right before serving can add color and flavor that pop.

Side Dishes

Keep the accompaniments simple! Fresh berries—like strawberries or raspberries—complement the sweet, creamy filling. If you’re serving the pie at a brunch or family gathering, consider a light fruit salad or a refreshing citrus sorbet on the side for a lovely contrast.

Creative Ways to Present

Cut the Ricotta Pie Recipe into slim wedges and serve on vintage platters for a nostalgic touch, or use small tart pans for adorable, individual pies. For holidays, add pastel candied almonds or edible flowers for extra flair that’ll wow your guests.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply cover the ricotta pie tightly with plastic wrap or foil and keep it in the refrigerator. It will stay fresh for up to four days, making it a fantastic make-ahead dessert for busy weeks or celebrations.

Freezing

The Ricotta Pie Recipe freezes beautifully! Wrap individual slices or the whole pie (after it’s fully cooled and chilled) in several layers of plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator for best results—never at room temperature to preserve the creamy texture.

Reheating

Ricotta Pie Recipe is typically served chilled, but if you prefer it just slightly warmed, microwave slices for 10–15 seconds each or reheat very gently in a low oven. Be careful not to overheat, or you’ll lose that custardy smoothness!

FAQs

Do I have to use chocolate chips in the filling?

Not at all! The mini chocolate chips are an optional twist. The Ricotta Pie Recipe is delicious with or without them. For a classic Italian version, you can skip them or replace with candied citrus peel for a different highlight.

Can I use part-skim ricotta instead of whole milk ricotta?

You can, but whole milk ricotta gives the creamiest, richest result. If you opt for part-skim, expect a slightly firmer, less luscious filling—but it will still be delicious.

My ricotta filling looks grainy—what went wrong?

Ricotta can sometimes be a bit grainy if it’s not blended enough. For the silkiest filling in your Ricotta Pie Recipe, drain excess liquid from the cheese and beat well, or pulse the filling in a food processor before baking.

Can I make the pie crust from scratch?

Absolutely! If you love homemade crust, go for it. A buttery, flaky crust pairs beautifully with the creamy filling and gives the pie a more rustic, personal touch.

What’s the best way to slice and serve Ricotta Pie Recipe?

Let it chill fully before slicing with a sharp, thin knife. Running the knife under hot water between slices gives you those perfectly clean edges that make each piece look bakery-worthy!

Final Thoughts

If you’re looking for a dessert that’s simple, elegant, and always a crowd-pleaser, don’t miss out on trying this Ricotta Pie Recipe. Each slice is a little taste of Italy and tradition, made easy for your kitchen—so gather your ingredients and make some sweet memories!

Ricotta Pie Recipe

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4.7 from 19 reviews

Author: admin
Total Time: 1 hour
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in this creamy and delightful Ricotta Pie, a classic Italian dessert that’s perfect for any occasion. With a rich ricotta filling and a hint of citrus, this pie is sure to impress your guests.

Ingredients

Scale

Main Ingredients:

1 (9-inch) unbaked pie crust
1 1/2 cups whole milk ricotta cheese (drained if watery)
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

Optional:

1/4 cup mini chocolate chips
powdered sugar for dusting

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Instructions

Preheat the oven: Preheat the oven to 350°F. Place the pie crust into a 9-inch pie dish and crimp the edges if desired.
Mix the filling: In a large mixing bowl, combine ricotta, sugar, eggs, vanilla, cinnamon, salt, and lemon zest. Beat until smooth and well combined. Fold in mini chocolate chips if desired.
Bake: Pour the ricotta mixture into the prepared crust and smooth the top. Bake for 45–55 minutes until just set.
Cool and serve: Let the pie cool, then refrigerate for at least 2 hours. Dust with powdered sugar before serving.