If you have a soft spot for creamy, comforting, and just utterly delightful desserts, this Ricotta Pie Recipe is going to feel like a warm hug from your favorite Italian Nonna. Imagine a golden, buttery crust filled with a luscious ricotta mixture that’s subtly sweetened and brightened with fresh lemon zest and just a hint of almond. It’s a dish that strikes the perfect balance between rich and light, making it ideal for celebrations or cozy weekend treats. This Ricotta Pie Recipe not only tastes incredible but brings a piece of authentic Italian charm right to your table.
Ingredients You’ll Need
Gathering simple but essential ingredients is the secret to this Ricotta Pie Recipe’s success. Each component plays its part: the flour and butter create a tender crust, while the eggs and ricotta build a creamy, flavorful filling. The lemon zest and juice provide that fresh zing, brightening every bite with a hint of sunshine.
- All-purpose flour (3 cups / 360 grams): The backbone of your crust, ensuring a tender yet sturdy shell to hold the filling.
- Powdered sugar (½ cup / 60 grams): Adds a gentle sweetness and helps with a delicate crumb in the crust.
- Baking powder (½ teaspoon): Gives the crust a slight lift, keeping it light and flaky.
- Lemon zest (1 teaspoon): Injects fresh citrus aroma that complements the ricotta beautifully.
- Salt (½ teaspoon): Enhances all the flavors, balancing the sweetness perfectly.
- Unsalted butter (1 cup / 226 grams): The richness in your crust, lending that melt-in-your-mouth texture.
- Eggs (2 large for crust, 4 large for filling): A key component for structure and creaminess.
- Whole-milk ricotta (32 ounces / 905 grams): The star of the show, providing a silky, creamy filling; draining it if watery is a game-changer.
- Granulated sugar (¾ cup / 150 grams): Sweetens the ricotta filling just right without overpowering it.
- Lemon juice (1 teaspoon): Amplifies the brightness and freshens the filling.
- Almond extract (â…› teaspoon): Just a whisper to deepen the flavor profile with nutty warmth.
- Egg wash: A simple blend of 1 egg whisked with a little water, used to brush the crust for that gorgeous golden finish.
How to Make Ricotta Pie Recipe
Step 1: Prepare the Crust
Start by combining the flour, powdered sugar, baking powder, lemon zest, and salt in a large bowl. Cut in the chilled unsalted butter until the mixture resembles coarse crumbs—this step is crucial for achieving that perfect flaky texture. Add the two eggs and gently mix until the dough comes together. Wrap it in plastic and chill in the fridge for about 30 minutes to make it easier to handle.
Step 2: Make the Creamy Ricotta Filling
While the dough chills, combine the ricotta, granulated sugar, and four eggs in a mixing bowl. Add the lemon juice, lemon zest, and almond extract, then mix until silky and smooth. For best results, strain the ricotta beforehand if it’s watery, ensuring the filling remains thick and creamy.
Step 3: Assemble the Pie
Roll out two-thirds of the crust dough into a circle wide enough to fit an 8 or 9-inch pie dish, then carefully transfer it into the dish, gently pressing the dough into the edges. Pour in the ricotta filling and smooth the top. Roll out the remaining dough and cut into strips to create a classic lattice top, or cover it entirely if you prefer. Brush the crust and lattice with the egg wash to give it that irresistible golden sheen.
Step 4: Bake Until Golden and Set
Preheat your oven to 350°F (175°C) and bake the pie for about 1 hour and 15 minutes. You’ll know it’s done when the crust is beautifully golden and the filling is set but still slightly jiggly in the center. Let it cool completely – this rest time lets the flavors deepen and the texture firm up perfectly.
How to Serve Ricotta Pie Recipe
Garnishes
A sprinkling of powdered sugar on top is a classic finish that adds a touch of elegance. Fresh lemon zest or thin lemon slices can enhance the citrusy notes. For a more indulgent touch, a dollop of whipped cream pairs wonderfully without stealing the spotlight from the pie’s subtle flavors.
Side Dishes
This pie is versatile enough to shine on its own or make a lovely addition to brunch or dessert tables. Serve it alongside a crisp fruit salad or a handful of fresh berries to add a burst of freshness. A cup of strong espresso or a glass of sweet dessert wine can turn your Ricotta Pie Recipe experience into a special occasion.
Creative Ways to Present
For something fun, serve individual slices with a drizzle of honey or a drizzle of homemade berry compote. You can even bake mini versions in muffin tins for charming hand-held treats, perfect for sharing. No matter how you plate it, this pie’s creamy texture and zesty notes always steal the show.
Make Ahead and Storage
Storing Leftovers
Ricotta pie keeps beautifully in the fridge for up to 4 days. Cover it tightly with plastic wrap or store it in an airtight container to maintain moisture and prevent it from absorbing other odors. The flavors actually mellow and harmonize even more after a day!
Freezing
If you want to save some for later, freeze the cooled pie wrapped securely in plastic wrap and foil. It will stay good for up to 2 months. Let it thaw slowly overnight in the fridge before serving for the best texture and flavor.
Reheating
Reheat slices gently in a low oven (around 300°F or 150°C) for about 10-15 minutes to warm through without drying out. Avoid microwaving if possible, as it can affect the pie’s creamy texture.
FAQs
Can I use part-skim ricotta for this recipe?
Yes, you can use part-skim ricotta, but whole-milk ricotta provides a creamier, richer filling that really makes this Ricotta Pie Recipe shine.
How do I strain ricotta, and why is it important?
Place the ricotta in a fine mesh sieve or cheesecloth over a bowl and let it drain for at least 30 minutes to remove excess moisture. This step prevents the filling from becoming too watery and helps achieve the perfect texture.
Can I make this pie vegan or dairy-free?
Traditional Ricotta Pie Recipe calls for dairy and eggs, but you can experiment with vegan ricotta alternatives and egg substitutes. Keep in mind the texture and flavor will differ from the classic version.
Is it necessary to chill the dough?
Chilling the dough is highly recommended. It makes it easier to handle and helps prevent the crust from shrinking or becoming tough during baking.
How long will this pie last at room temperature?
Since it contains dairy and eggs, it’s best to keep the pie refrigerated and not leave it out for more than 2 hours to ensure food safety.
Final Thoughts
Once you try this Ricotta Pie Recipe, it’s easy to see why it’s a beloved dessert passed down through generations. Its creamy filling, buttery crust, and refreshing lemon hints come together to create something truly special. Treat yourself and your loved ones to this slice of Italian sunshine—you’ll be glad you did!
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Ricotta Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
This Ricotta Pie recipe offers a rich and creamy Italian dessert with a tender, buttery crust and a luscious ricotta cheese filling subtly flavored with lemon and almond. Perfect for gatherings, this classic pie blends sweet and tangy notes with a silky texture, providing a delightful treat that serves eight.
Ingredients
Crust
- 3 cups (360 grams) all-purpose flour
- ½ cup (60 grams) powdered sugar
- ½ teaspoon baking powder
- 1 teaspoon lemon zest
- ½ teaspoon salt
- 1 cup (226 grams) unsalted butter
- 2 large eggs
Filling
- 32 ounces (905 grams) whole-milk ricotta, strained if very watery
- ¾ cup (150 grams) granulated sugar
- 4 large eggs
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- â…› teaspoon almond extract
Egg Wash
- 1 egg whisked with a little water
Instructions
- Prepare the crust: In a large bowl, whisk together the flour, powdered sugar, baking powder, lemon zest, and salt. Cut the unsalted butter into small pieces and incorporate it into the dry ingredients using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add the 2 large eggs and combine until the dough comes together. Form into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
- Make the filling: In a large mixing bowl, combine the strained ricotta cheese with granulated sugar and eggs, whisking until smooth. Add the lemon juice, lemon zest, and almond extract, mixing thoroughly to distribute the flavors evenly. Set aside.
- Assemble the pie: Preheat the oven to 350°F (175°C). Roll out two-thirds of the dough on a lightly floured surface to fit a 9-inch pie pan. Press the dough into the pie pan, trimming any excess. Pour the ricotta filling into the crust and spread evenly. Roll out the remaining dough to create a lattice or top crust to cover the filling. Trim and seal edges by crimping.
- Apply egg wash: Brush the top crust (or lattice) with the beaten egg wash to help develop a golden brown and shiny surface during baking.
- Bake the pie: Place the pie in the preheated oven and bake for 1 hour and 15 minutes until the filling is set and the crust is golden brown. Check the pie after about an hour to ensure it is not browning too quickly; cover loosely with foil if needed.
- Cool and serve: Remove the pie from the oven and allow it to cool completely on a wire rack before slicing. This resting time helps the filling to set fully for clean slices.
Notes
- Ensure the ricotta is well strained if watery to prevent a runny filling.
- Use whole-milk ricotta for creamier texture; low-fat versions will alter the richness.
- Chilling the dough before rolling helps to maintain a flaky crust.
- You can add a dusting of powdered sugar on the cooled pie for extra sweetness and presentation.
