If you have a hankering for a dessert that’s creamy, tangy, and dotted with little bursts of chocolatey goodness, then you are going to adore this Ricotta Pie with Lemon, Chocolate Chips, and Nut Topping Recipe. It perfectly balances the luscious, velvety ricotta filling with bright lemon zest and mini chocolate chips, all nestled in a buttery, flaky crust topped with crunchy nuts. This pie is not just a treat for your taste buds but also an eye-catching jewel for any dessert table, blending classic Italian charm with a fresh twist that feels like a warm hug from the inside out.
Ingredients You’ll Need
These straightforward ingredients come together to create a symphony of flavors and textures in this pie. Each one plays an essential role, whether it’s the rich creaminess of the ricotta, the zing of lemon zest, or the sweet hint of chocolate that makes every bite memorable.
- All-purpose flour: The backbone of your crust, providing perfect structure for that flaky texture.
- Unsalted butter: Cold and cubed for a tender, melt-in-your-mouth pastry crust.
- Granulated sugar: Adds just the right amount of sweetness to both crust and filling.
- Egg yolk: Brings richness to the dough and helps bind it together.
- Vanilla extract: Infuses warmth and depth into the crust and filling alike.
- Salt: Enhances all the flavors and balances the sweetness.
- Whole milk ricotta cheese: Drained to achieve a luxuriously creamy filling that is the star of the show.
- Large eggs: Give the filling structure and delicate fluffiness.
- Lemon zest: Optional but highly recommended for a fresh, citrusy pop.
- Ground cinnamon: Adds a subtle warmth that complements the lemon beautifully.
- Mini chocolate chips: Sprinkle in these little bursts of chocolate for delightful contrast.
- Candied fruit: A splash of color and sweetness that adds complexity.
- Chopped pistachios or almonds: Crunchy nut topping to finish off the pie with texture and nutty flavor.
How to Make Ricotta Pie with Lemon, Chocolate Chips, and Nut Topping Recipe
Step 1: Prepare the Crust
Start by blending the flour, cold butter cubes, sugar, and salt until the mixture looks like coarse crumbs—this is key to a flaky crust. Add your egg yolk and vanilla extract, then gently mix until the dough just comes together. Wrapping it up and chilling it for at least 30 minutes ensures your crust will hold its shape beautifully.
Step 2: Preheat Your Oven
Preheat your oven to 375°F (190°C) and grease your 9-inch pie dish. This helps the crust bake evenly and prevents sticking—a small but essential step for a perfect pie base.
Step 3: Roll Out the Dough
On a lightly floured surface, roll out your chilled dough to a size just a bit bigger than your pie dish. Transfer it carefully, pressing into the pan’s bottom and sides, then trim and crimp for a pretty, polished edge. Pricking the crust bottom with a fork is a smart trick to keep it from puffing up during baking.
Step 4: Blind Bake the Crust
Line the crust with parchment or foil and fill with pie weights or dried beans. Bake 10–12 minutes, remove the weights, and bake an additional 5 minutes until lightly golden. This ‘blind baking’ locks in the shape and prevents sogginess once your filling goes in.
Step 5: Make the Filling
In a big bowl, whisk the ricotta, sugar, eggs, vanilla extract, lemon zest, and cinnamon until silky smooth. Gently fold in the mini chocolate chips and candied fruit for delightful surprises inside every slice.
Step 6: Assemble and Bake
Pour your luscious ricotta filling into the pre-baked crust, smoothing it out evenly. Bake for 35–40 minutes until the filling is set and the top is a soft golden hue. A quick knife test—clean means done—ensures your pie is perfectly cooked.
Step 7: Cool and Serve
Let your pie cool completely on a wire rack. Then, add a dusting of powdered sugar or a handful of fresh berries for a stunning final touch. This pie can be served at room temperature or chilled, depending on how you like it best.
How to Serve Ricotta Pie with Lemon, Chocolate Chips, and Nut Topping Recipe
Garnishes
Simple garnishes like a dusting of powdered sugar or a sprinkle of additional chopped nuts creates an inviting rustic look. Fresh berries or a lemon twist garnish can add color and a fresh dimension that complements the lemon zest inside.
Side Dishes
Pair this pie with a cup of strong espresso or a light dessert wine for a harmonious dining experience. A small bowl of fresh whipped cream or a scoop of vanilla gelato alongside elevates each forkful into something truly special.
Creative Ways to Present
Serve individual slices on pretty dessert plates with a delicate drizzle of honey or chocolate sauce. For a festive occasion, arrange mini versions as bite-sized tarts topped with a single chocolate chip and a pistachio for a charming touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftover pie tightly with plastic wrap or store in an airtight container in the refrigerator. It stays fresh and creamy for up to 3 days, making it perfect for enjoying later without losing any of its wonderful texture.
Freezing
You can freeze the pie for up to 2 months by wrapping it firmly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator when ready to enjoy, keeping its delicate balance of flavors intact.
Reheating
Warm slices gently in a low oven (about 300°F or 150°C) for 10–15 minutes, or simply serve chilled—both ways highlight the dessert’s delightful texture and flavor beautifully.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
While whole milk ricotta gives a creamier filling, part-skim can work if you want a lighter pie. Just be sure to drain it well to avoid excess moisture that might affect the texture.
What can I substitute for candied fruit?
If candied fruit isn’t your thing, dried cranberries or chopped dried apricots make lovely alternatives, adding a sweet chewiness that complements the other ingredients.
Do I need to blind bake the crust?
Yes, blind baking prevents the crust from becoming soggy when the wet ricotta filling is added. It ensures a crisp, buttery base that holds up nicely to the rich filling.
Can I make this pie gluten-free?
Absolutely! Swap the all-purpose flour with a gluten-free blend designed for baking. Just keep an eye on the dough’s consistency, as gluten-free doughs behave a bit differently.
How important is draining the ricotta?
Very important! Draining removes excess moisture so the filling doesn’t turn out watery and sets up beautifully for that dense yet creamy texture we all love in this pie.
Final Thoughts
This Ricotta Pie with Lemon, Chocolate Chips, and Nut Topping Recipe is one of those desserts that never fails to impress, whether for a cozy family dinner or an elegant celebration. It feels like a cherished secret handed down through generations with a fun, modern twist. I genuinely can’t wait for you to try it and see how those sunny lemon notes and sweet chocolate chips dance together in every bite. Happy baking and even happier tasting!
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Ricotta Pie with Lemon, Chocolate Chips, and Nut Topping Recipe
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This classic Ricotta Pie features a buttery, flaky crust filled with a smooth, creamy ricotta cheese mixture enhanced with subtle hints of vanilla, lemon zest, and cinnamon. With optional additions like mini chocolate chips, candied fruit, and chopped nuts, this Italian-inspired dessert offers a delightful balance of textures and flavors, perfect for any occasion.
Ingredients
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
- 1/4 cup candied fruit (like orange peel or cherries)
- 1/4 cup chopped pistachios or almonds (for crunch)
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.
- 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. If adding optional ingredients like chocolate chips or candied fruit, fold them in gently 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 check for 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, depending on your preference.
Notes
- Drain ricotta cheese well to avoid a watery filling and ensure creaminess.
- Use pie weights or dried beans during blind baking to prevent the crust from puffing up.
- Feel free to substitute nuts or candied fruit according to your preference.
- Allow pie to cool completely for easier slicing and better flavor development.
- This pie can be served chilled or at room temperature.
