Italian Ricotta Pie with a Sweet Twist

Why You’ll Love This Recipe

• Classic Italian dessert with rich, creamy flavor.

• Versatile—customize with chocolate chips, candied fruit, or nuts.

• Light and satisfying, with a smooth, delicate filling.

• Perfect for any occasion and easy to prepare ahead of time.

Ingredients

For the Crust:

• 1 ½ cups all-purpose flour

• ¼ cup granulated sugar

• Pinch of salt

• ½ cup unsalted butter, cold and cubed

• 1 large egg yolk

• 1 teaspoon vanilla extract

For the Filling:

• 2 cups whole milk ricotta cheese, drained

• ¾ cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• Zest of 1 lemon (optional)

• ¼ teaspoon ground cinnamon (optional)

Optional Add-ins:

• ½ cup mini chocolate chips

• ¼ cup candied fruit

• ¼ cup chopped nuts (pistachios, almonds, etc.)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crust: Mix flour, sugar, and salt in a bowl. Cut in cold butter until the mixture resembles coarse crumbs. Add egg yolk and vanilla extract, forming a dough. Chill for 30 minutes.

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

3. Roll the dough: Roll the dough into a circle and place it into the pie dish, trimming excess dough.

4. Blind bake the crust: Line the dough with parchment paper, fill with pie weights, and bake for 10-12 minutes. Remove weights and bake for another 5 minutes.

5. Make the filling: Combine ricotta, sugar, eggs, vanilla, and optional lemon zest and cinnamon in a bowl. Fold in any add-ins like chocolate chips or fruit.

6. Assemble and bake: Pour the filling into the crust and smooth the top. Bake for 35-40 minutes until the filling is set.

7. Cool and serve: Let the pie cool completely, then chill for at least 2 hours. Dust with powdered sugar or garnish with berries before serving.

Servings and Timing

• Servings: 8 slices

• Prep time: 30 minutes

• Cook time: 55-60 minutes

• Chill time: 2 hours

Variations

• Use part-skim ricotta for a lighter version.

• Try white chocolate chips or chopped dark chocolate for a different twist.

• Replace candied fruit with dried cranberries or apricots for a new flavor.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 5 days.

• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge.

FAQs

How do I prevent the pie crust from getting soggy?

Make sure to blind bake the crust before adding the filling, which helps keep it crisp.

Can I use a different type of cheese?

You can substitute ricotta with mascarpone cheese for a richer, creamier filling.

How do I make sure the filling sets correctly?

Ensure the pie bakes long enough, until the center is slightly jiggly but firm. It will continue to set as it cools.

Can I add fruit to the filling?

Yes! Candied fruit, fresh berries, or dried fruit are great additions to the filling.

Is it necessary to chill the pie before serving?

Chilling enhances the texture and allows the flavors to meld together, so it's highly recommended.

Can I freeze this pie?

Yes, you can freeze it for up to 3 months. Be sure to wrap it well to prevent freezer burn.

What should I serve this pie with?

A nice espresso, cappuccino, or a splash of limoncello pairs wonderfully with this pie.

Can I use a store-bought crust?

If you're short on time, a pre-made pie crust can work as a substitute.

How do I know when the pie is done baking?

The pie is done when the edges are lightly golden, and the filling has set without being too jiggly in the center.

What other add-ins can I use in the filling?

Consider adding chopped nuts, chocolate chips, or even a swirl of caramel for a fun twist.

Conclusion

This Italian Ricotta Pie with a Sweet Twist is the perfect blend of creamy, rich filling and buttery, flaky crust. Whether you enjoy it with chocolate chips, candied fruit, or nuts, it’s a versatile and indulgent treat that will have everyone coming back for more. Simple to make, yet impressively delicious, this pie is bound to become a favorite in your dessert repertoire.

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Italian Ricotta Pie with a Sweet Twist

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This Italian Ricotta Pie with a Sweet Twist is a rich and creamy dessert that blends classic Italian flavors with a hint of sweetness. The smooth ricotta filling, complemented by lemon zest, vanilla, and optional add-ins like chocolate chips, candied fruit, or nuts, creates a delightful treat perfect for any occasion. With its buttery crust and versatile nature, this pie will impress your guests and leave everyone craving more.

• Author: Janet
• Prep Time: 30 minutes
• Chill Time: 2 hours
• Cook Time: 55-60 minutes
• Total Time: 3 hours 25 minutes
• Yield: 8 slices
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

For the Crust:

1 ½ cups all-purpose flour

¼ cup granulated sugar

Pinch of salt

½ cup unsalted butter, cold and cubed

1 large egg yolk

1 teaspoon vanilla extract

For the Filling:

2 cups whole milk ricotta cheese, drained

¾ cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon (optional)

¼ teaspoon ground cinnamon (optional)

Optional Add-ins:

½ cup mini chocolate chips

¼ cup candied fruit

¼ cup chopped nuts (pistachios, almonds, etc.)

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Instructions

1. Prepare the crust: In a bowl, mix flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add egg yolk and vanilla extract, forming a dough. Chill for 30 minutes.

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

3. Roll the dough: Roll out the dough into a circle and place it into the pie dish, trimming excess dough.

4. Blind bake the crust: Line the dough with parchment paper and fill with pie weights. Bake for 10-12 minutes, then remove the weights and bake for another 5 minutes.

5. Make the filling: In a bowl, combine ricotta, sugar, eggs, vanilla, and optional lemon zest and cinnamon. Fold in any add-ins like chocolate chips or fruit.

6. Assemble and bake: Pour the filling into the crust and smooth the top. Bake for 35-40 minutes until the filling is set.

7. Cool and serve: Let the pie cool completely, then chill for at least 2 hours. Dust with powdered sugar or garnish with berries before serving.

Notes

• For a lighter version, try using part-skim ricotta.

• You can switch up the add-ins with white chocolate chips, dried cranberries, or chopped dark chocolate for a fun twist.

• Ensure the crust is blind-baked to prevent it from becoming soggy.