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Crispy Golden Italian Limoncello Ricotta Fritters with a Hint of Fresh Mint

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This Italian Ricotta Pie with a Sweet Twist features a creamy ricotta filling, enhanced with vanilla and lemon zest, nestled in a buttery, crisp crust. Perfect for any occasion, it offers the option to customize with chocolate chips, candied fruit, or chopped nuts, creating a versatile and indulgent dessert. Ideal for impressing guests or treating yourself, this pie is a classic with a delicious modern twist.

Ingredients

For the Crust:

1 1/2 cups all-purpose flour

1/4 cup granulated sugar

Pinch of salt

1/2 cup unsalted butter, cold and cubed

1 large egg yolk

1 tsp vanilla extract

For the Filling:

2 cups whole milk ricotta cheese, drained

3/4 cup granulated sugar

3 large eggs

1 tsp vanilla extract

Zest of 1 lemon (optional)

1/4 tsp ground cinnamon (optional)

Optional Add-ins:

1/2 cup mini chocolate chips

1/4 cup candied fruit (e.g., orange peel, cherries)

1/4 cup chopped nuts (e.g., pistachios, almonds)

Instructions

  • Prepare the Crust: Combine flour, sugar, and salt in a bowl. Add butter and mix with a food processor or pastry cutter until the mixture resembles coarse crumbs. Add the egg yolk and vanilla extract, and form the dough into a ball. Wrap in plastic and chill for at least 30 minutes.

  • Preheat the Oven: Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish.

  • Roll the Dough: Roll out the dough on a floured surface into a circle about 1/8 inch thick. Fit it into the prepared pie dish and crimp the edges.

  • Blind Bake the Crust: Line the crust with parchment paper, fill with pie weights, and bake for 10-12 minutes. Remove the weights and parchment paper, then bake for another 5 minutes until lightly golden.

  • Prepare the Filling: In a bowl, mix ricotta, sugar, eggs, vanilla extract, lemon zest, and cinnamon until smooth. If desired, add mini chocolate chips, candied fruit, or chopped nuts.

  • Assemble and Bake: Pour the filling into the baked crust and smooth the top. Bake for 35-40 minutes, until the filling is set and the top is golden.

  • Cool and Serve: Let the pie cool completely. Refrigerate for at least 2 hours before serving. Dust with powdered sugar or garnish with fresh berries, if desired.

Notes

  • Storage: Store leftovers in the refrigerator for up to 3 days.

  • Reheating: Serve chilled, or reheat at 300°F (150°C) for 10-15 minutes for a warmer slice.

  • Freezing: This pie can be frozen after baking, best consumed within 2-3 weeks for optimal freshness.

Find it online: https://recipesbyjanet.com/crispy-golden-italian-limoncello-ricotta-fritters-with-a-hint-of-fresh-mint-recipe/