Print

Italian Ricotta Pie with a Sweet Twist Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

Ingredients

For the Crust:

1 1/2 cups all-purpose flour

1/2 cup unsalted butter, cold and cubed

1/4 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

3/4 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon (optional)

1/4 teaspoon ground cinnamon (optional)

Optional Add-ins:

1/2 cup mini chocolate chips

1/4 cup candied fruit

1/4 cup chopped nuts

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.

Find it online: https://recipesbyjanet.com/italian-ricotta-pie-with-a-sweet-twist-recipe/