Description
Sweet & Creamy Italian Ricotta Pie is a classic dessert featuring a smooth ricotta filling with hints of lemon, vanilla, and almond baked inside a buttery pie crust. The result is a light, elegant pie that balances delicate citrus aroma with creamy texture.
Ingredients
1 cup ricotta cheese
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon almond extract
1 unbaked 9-inch pie crust
Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the ricotta cheese and granulated sugar. Mix until smooth and creamy.
- Add the eggs one at a time, beating well after each addition to keep the mixture silky and well blended.
- Stir in the vanilla extract, lemon zest, and almond extract until evenly incorporated.
- Pour the ricotta filling into the unbaked 9-inch pie crust and spread it evenly.
- Bake for 45 to 50 minutes, until the center is set and the top turns lightly golden.
- Remove from the oven and allow the pie to cool completely at room temperature.
- Before serving, dust lightly with powdered sugar if desired.
Notes
For a flavor variation, substitute orange zest for the lemon zest.
Add a tablespoon of mascarpone cheese to the filling for extra richness.
Sprinkle toasted sliced almonds on top before baking for added texture.
Mini chocolate chips can be mixed into the filling for a sweeter variation.
If the ricotta appears watery, strain it through cheesecloth or a fine sieve for about 30 minutes before using.
Store leftovers covered in the refrigerator for up to 3–4 days.
Serve chilled, at room temperature, or warm slices in the microwave for 10–15 seconds.
The pie can be frozen for up to 2 months when tightly wrapped and thawed overnight in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 105 mg
