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
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
- 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.
