Sweet & Creamy Italian Ricotta Pie
A delightful dessert that combines the creamy texture of ricotta cheese with vibrant citrus zests, perfect for family gatherings or special occasions.
Servings: 8 servings
Calories: 280kcal
Ingredients
Pie Crust
- 1 9-inch unbaked pie crust The foundation for our delightful filling, buttery and flaky.
Filling
- 2 cups whole milk ricotta cheese Star ingredient with a smooth texture.
- 3/4 cup granulated sugar Sweetens the filling.
- 3 large eggs Binds the ingredients.
- 1 tsp vanilla extract Enhances flavor.
- 1/2 tsp almond extract Optional, adds nuttiness.
- 1 lemon zest Adds a fresh, zesty aroma.
- 1 orange zest Adds a depth of flavor.
- 2 tbsp all-purpose flour Helps thicken the filling.
- to taste as needed powdered sugar For dusting before serving.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Roll out your unbaked pie crust and place it into a 9-inch pie dish, crimping the edges. Chill in the refrigerator.
- In a large mixing bowl, combine the ricotta cheese and granulated sugar, beating until creamy. Incorporate the eggs one at a time. Stir in the vanilla, optional almond extract, zests, and flour until smooth.
Baking
- Pour the filling into the chilled crust, smoothing the top. Bake for 50-60 minutes until set and lightly golden. The center should jiggle slightly.
Cooling and Serving
- Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, dust the top with powdered sugar and serve chilled or at room temperature.
Notes
Use fresh, high-quality ricotta for creaminess. Chill your crust to prevent shrinking. Customize flavors with spices or different citrus zests.