Italian Ricotta Pie with a Sweet Twist Recipe

Why You’ll Love This Recipe

This Italian Ricotta Pie is the perfect balance of creamy, smooth filling with a buttery, flaky crust. The addition of lemon zest and vanilla creates a subtle aromatic flavor, while customizable add-ins like chocolate chips, candied fruits, or chopped nuts add an extra burst of flavor. It’s simple to prepare and is a make-ahead dessert that tastes even better the next day. Whether you’re serving it for a holiday or a casual gathering, this dessert will surely impress everyone!

Ingredients

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

For the Crust:

• All-purpose flour: 1 ½ cups

• Unsalted butter: ½ cup, cold and cubed

• Granulated sugar: ¼ cup

• Large egg yolk: 1

• Vanilla extract: 1 teaspoon

• Salt: a pinch

For the Filling:

• Whole milk ricotta cheese: 2 cups, drained

• Granulated sugar: ¾ cup

• Large eggs: 3

• Vanilla extract: 1 teaspoon

• Lemon zest (optional): zest of 1 lemon

• Ground cinnamon (optional): ¼ teaspoon

Optional Add-ins:

• Mini chocolate chips: ½ cup

• Candied fruit: ¼ cup

• Chopped nuts: ¼ cup

Directions

1. Prepare the Crust: In a mixing bowl, combine the flour, sugar, and salt. Add butter and blend using a food processor until it resembles coarse crumbs. Stir in the egg yolk and vanilla, then form the dough into a ball. Chill in plastic wrap for 30 minutes.

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

3. Roll Out the Dough: Roll the dough on a floured surface into a circle and place it in the pie dish. Trim excess dough and crimp the edges.

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, and vanilla. Mix until smooth. Stir in lemon zest, cinnamon, and optional add-ins.

6. Assemble and Bake: Pour the ricotta filling into the pre-baked crust. Bake for 35-40 minutes, or until the center is set and golden.

7. Cool and Serve: Let the pie cool, then refrigerate for at least 2 hours before serving. Optionally, dust with powdered sugar or garnish with fresh berries.

Servings and Timing

• Servings: 8

• Total time: 2 hours 30 minutes (including cooling and chilling time)

Variations

• Add white or dark chocolate chips instead of mini chips for a different flavor.

• Swap the lemon zest for orange zest for a citrus twist.

• Use dried fruits or a mix of nuts instead of candied fruit.

Storage/Reheating

Store the pie in an airtight container in the refrigerator for up to 3 days. The pie is best enjoyed chilled. It doesn’t require reheating but can be served at room temperature if preferred.

FAQs

1. Can I use part-skim ricotta cheese?

Yes, part-skim ricotta can be used, but whole milk ricotta provides a creamier texture.

2. Can I prepare this pie ahead of time?

Yes, this pie can be made a day ahead and refrigerated until serving.

3. What should I serve with Italian Ricotta Pie?

This pie pairs well with espresso, cappuccino, or fresh berries for a refreshing contrast.

4. Can I freeze this pie?

Yes, you can freeze the pie before baking. Just bake it when you’re ready to serve.

5. How do I know when the pie is done baking?

The pie is done when the center is set but slightly jiggly. It will firm up as it cools.

6. Can I add more spices to the filling?

Yes, a pinch of nutmeg or allspice can be added for extra warmth.

7. Can I use a store-bought crust?

Yes, you can use a store-bought pie crust for convenience.

8. Can I make this gluten-free?

Yes, you can use a gluten-free all-purpose flour for the crust.

9. Can I add more chocolate chips?

Feel free to increase the amount of chocolate chips to suit your taste.

10. How long does the pie need to chill?

The pie should chill for at least 2 hours for the best texture.

Conclusion

This Italian Ricotta Pie with a Sweet Twist is a delicious, creamy dessert that's sure to be a hit at any occasion. With its customizable add-ins and make-ahead convenience, it’s perfect for gatherings, holidays, or a sweet treat whenever you want. The combination of the rich ricotta filling and buttery crust is absolutely irresistible!

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Italian Ricotta Pie with a Sweet Twist Recipe

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This Italian Ricotta Pie with a Sweet Twist is a delicious, creamy dessert featuring a smooth ricotta filling in a flaky, buttery crust. Infused with vanilla and lemon zest, this pie is customizable with chocolate chips, candied fruits, or chopped nuts. Perfect for holidays, gatherings, or any occasion, this make-ahead dessert tastes even better the next day. Easy to prepare and guaranteed to impress your guests, it's a must-try recipe for any fan of Italian desserts!

• Author: Janet
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 30 minutes (including chilling time)
• Yield: 8 servings
• Category: Dessert, Pie
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

For the Crust:

1 ½ cups all-purpose flour

½ cup unsalted butter, cold and cubed

¼ cup granulated sugar

1 large egg yolk

1 teaspoon vanilla extract

A pinch of salt

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

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Instructions

• Prepare the Crust: In a mixing bowl, combine flour, sugar, and salt. Add the cold butter and blend using a food processor until the mixture resembles coarse crumbs. Stir in the egg yolk and vanilla extract, then form the dough into a ball. Wrap in plastic wrap and chill for 30 minutes.

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

• Roll Out the Dough: Roll out the dough on a floured surface into a circle, then place it into the prepared pie dish. Trim any excess dough and crimp the edges.

• 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.

• Make the Filling: In a bowl, combine the ricotta, sugar, eggs, and vanilla extract. Mix until smooth. Stir in lemon zest, cinnamon, and any optional add-ins you desire.

• Assemble and Bake: Pour the ricotta filling into the pre-baked crust. Bake for 35-40 minutes, or until the center is set and golden.

• Cool and Serve: Let the pie cool before refrigerating it for at least 2 hours. Optionally, dust with powdered sugar or garnish with fresh berries before serving.

Notes

• You can adjust the flavor with different add-ins, such as white or dark chocolate chips, or swap lemon zest for orange zest.

• If you prefer a gluten-free option, use a gluten-free all-purpose flour for the crust.

• The pie is best enjoyed chilled, but can also be served at room temperature if preferred.

• Store leftovers in an airtight container in the refrigerator for up to 3 days.