Description
A classic Italian dessert featuring a creamy, smooth ricotta cheese filling baked in a flaky pie crust. This Ricotta Pie is delicately flavored with vanilla, cinnamon, and lemon zest, making it a perfect treat for holidays or any special occasion.
Ingredients
Scale
Pie Crust
- 1 (9-inch) unbaked pie crust
Filling
- 2 cups whole milk ricotta cheese
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- zest of 1 lemon
- 2 tablespoons all-purpose flour
Optional
- powdered sugar for dusting
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to warm up while you prepare the filling.
- Mix the Filling: In a large bowl, combine the ricotta cheese, granulated sugar, eggs, vanilla extract, ground cinnamon, lemon zest, and all-purpose flour. Mix thoroughly until the mixture is smooth and well blended.
- Prepare the Pie Crust: Place the unbaked 9-inch pie crust into a pie dish if not already in one.
- Fill the Pie: Pour the ricotta filling into the pie crust and use a spatula to evenly smooth the top, ensuring the filling is spread uniformly.
- Bake the Pie: Bake in the preheated oven for 50 to 60 minutes until the center is set and the top is lightly golden brown.
- Cool and Chill: Allow the pie to cool completely at room temperature, then refrigerate it for at least 2 hours to set fully.
- Serve: Just before serving, optionally dust the pie with powdered sugar for an elegant finish. Slice into 8 pieces and enjoy.
Notes
- To achieve an even smoother filling texture, drain the ricotta cheese in a cheesecloth-lined strainer for a few hours before using.
- This pie can be made a day in advance; simply store it covered in the refrigerator to maintain freshness.
