Italian Ricotta Pie with a Sweet Twist
A delightful Italian dessert featuring creamy ricotta cheese with vanilla, citrus, and cinnamon in a flaky crust, perfect for any occasion.
Servings: 8 servings
Calories: 350kcal
Ingredients
For the Crust
- 1 1/2 cups all-purpose flour Perfectly fluffy yet strong enough for the crust.
- 1/2 cup unsalted butter, cold and cubed Adds richness and flakiness to the crust.
- 1/4 cup granulated sugar Sweetens the crust subtly.
- 1 large egg yolk Provides structure and richness to the crust.
- 1 teaspoon vanilla extract Brings a warm, aromatic flavor.
- A pinch salt Balances out the sweetness.
For the Filling
- 2 cups whole milk ricotta cheese, drained The star of the show for a creamy filling.
- 3/4 cup granulated sugar Enhances the sweet and creamy profile.
- 3 large eggs Binds the filling together beautifully.
- 1 teaspoon vanilla extract Further amplifies the flavor in the filling.
- Zest of 1 lemon (optional) Adds a refreshing citrus note.
- 1/4 teaspoon ground cinnamon (optional) For a warm, inviting flavor.
- 1/2 cup mini chocolate chips (optional) A delightful sweetness and texture.
- 1/4 cup candied fruit (optional) Brightens the pie with bursts of flavor.
- 1/4 cup chopped nuts (optional) Adds crunch and richness.
Instructions
Preparation
- In a mixing bowl, whisk together the flour, sugar, and salt.
- Add the cold, cubed butter and use a pastry cutter or food processor to blend until the mixture resembles coarse crumbs.
- Mix in the egg yolk and vanilla extract until the dough comes together.
- Form the mixture into a ball, wrap it in plastic wrap, and chill it in the refrigerator for about 30 minutes.
Baking the Crust
- Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish to prevent sticking.
- On a floured surface, roll out the chilled dough into a thin circle that fits your pie dish.
- Carefully place the dough in the dish, trimming any excess and crimping the edges for a decorative touch.
- Line the crust with parchment paper and fill it with pie weights or dried beans.
- Bake for 10-12 minutes, then carefully remove the weights and bake for an additional 5 minutes until lightly golden.
Making the Filling
- In a clean mixing bowl, whisk together the ricotta cheese, sugar, eggs, vanilla extract, and, if desired, the lemon zest and cinnamon until the mixture is smooth.
- Fold in your choice of optional ingredients, such as chocolate chips or candied fruit, for extra flavor.
Assembling & Baking
- Pour the ricotta filling into the pre-baked crust and carefully smooth the top using a spatula.
- Bake for 35-40 minutes, or until the filling is set and lightly golden.
Cooling & Serving
- Allow the pie to cool completely at room temperature before serving.
- For the best texture, refrigerate for at least 2 hours.
- When ready, dust with powdered sugar or top with fresh berries for an elegant finish.
Notes
For the best results, make sure your butter is cold before mixing it with the other crust ingredients to create a flaky texture. Experiment with different flavorings in the ricotta filling as desired.