Ricotta Pie

Ricotta Pie is a classic Italian dessert that’s perfect for any occasion, blending the richness of ricotta cheese with a sweet, delicate crust. It’s especially popular during Easter but is enjoyed year-round.

This recipe balances the creamy texture of ricotta with the light, airy sweetness of eggs and sugar, infused with a hint of vanilla or citrus zest for an extra flavor kick. Whether you’re celebrating a holiday, a family gathering, or simply indulging in a little dessert, this Ricotta Pie is sure to impress.

Ingredients Needed for This Recipe

For the Pie Crust:

• 1 1/4 cups all-purpose flour, plus extra for rolling
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
• 2-4 tablespoons ice water

For the Filling:

• 2 cups ricotta cheese
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• Zest of 1 lemon (optional)
• 4 large eggs
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• Powdered sugar for dusting (optional)

Instructions for Making Ricotta Pie

Prepare the Pie Crust:

1. In a large mixing bowl, combine 1 1/4 cups flour, 1/2 teaspoon salt, and 1/2 teaspoon sugar.
2. Add the cold butter pieces and mix until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough begins to come together without being wet or sticky.
4. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll Out the Dough

1. On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Transfer the dough to the dish and trim any excess from the edges.

Pre-bake the Crust (Optional):

1. Preheat your oven to 350°F (175°C).
2. Prick the bottom of the crust with a fork, line with parchment paper, and fill with pie weights or dried beans.
3. Bake for 10 minutes, then remove the weights and parchment paper and bake for another 5 minutes. Remove from the oven and let cool.

Make the Filling

1. In a large bowl, mix the ricotta cheese, sugar, vanilla extract, and lemon zest until well combined.
2. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
3. Stir in the flour and salt until just combined.

Assemble and Bake

1. Pour the filling into the cooled pie crust.
2. Bake at 350°F (175°C) for 45-50 minutes, or until the filling is set and the top is lightly golden.
3. Let the pie cool completely on a wire rack.

Serve

1. Once cooled, dust with powdered sugar if desired.
2. Slice and serve at room temperature or chilled.

Tips for Perfecting the Recipe

Choosing the Right Ricotta: For the best texture and flavor, opt for whole milk ricotta. If the ricotta has excess liquid, drain it through a fine-mesh sieve overnight in the refrigerator. This ensures your filling is thick and creamy, not watery.

Homemade vs. Store-Bought Crust: While homemade pie crust adds a touch of personalization and freshness, don’t shy away from using a store-bought crust if you’re short on time. The key is to pre-bake it slightly to prevent a soggy bottom.

Flavor Enhancements: Vanilla extract and lemon zest are classic flavorings, but don’t stop there. Consider adding a dash of orange zest or substituting almond extract for vanilla. These small tweaks can personalize the pie to your taste preferences.

Smooth Filling: To ensure a smooth and uniform filling, blend the ricotta mixture with a hand mixer or in a food processor. This step is crucial for breaking down any remaining ricotta granules.

Avoid Overbaking: Keep a close eye on your pie as it bakes. Ricotta pie should be removed from the oven as soon as the center is just set. Overbaking can lead to a dry texture and cracks on the surface.

Chilling the Pie: Allow the pie to cool completely before chilling it in the refrigerator. This enhances the flavors and gives the pie a firmer texture, making it easier to slice.

Dusting with Powdered Sugar: Wait to dust the pie with powdered sugar until right before serving. This prevents the sugar from dissolving into the pie surface and ensures a beautiful presentation.

Serving Suggestions

Fresh Berries: Serve slices of ricotta pie with a side of fresh berries such as strawberries, raspberries, or blueberries for a refreshing contrast to the creamy filling.

Whipped Cream: A dollop of lightly sweetened whipped cream on top of each slice adds a luxurious touch and complements the pie’s rich texture.

Citrus Syrup: Drizzle a citrus syrup made from reduced orange or lemon juice and sugar over the pie to add a tangy sweetness that balances the richness of the ricotta.

Espresso or Coffee: Pairing ricotta pie with a strong espresso or a cup of coffee is a match made in heaven, especially if you serve the pie as a dessert after a meal.

Dessert Wines: For an elegant dessert pairing, serve the ricotta pie with a glass of dessert wine such as Moscato d’Asti or Vin Santo. The sweetness of the wine pairs beautifully with the subtle flavors of the pie.

Chocolate Drizzle: For chocolate lovers, a light drizzle of melted dark chocolate over the pie before serving adds a decadent twist.

Nut Garnish: Sprinkle chopped pistachios, almonds, or walnuts on top of the pie for added texture and a nutty flavor that complements the creamy filling.

Frequently Asked Questions

Can I freeze Ricotta Pie? Yes, you can freeze ricotta pie. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Why did my Ricotta Pie crack on top? Cracks can occur if the pie is overbaked or experiences a rapid temperature change. To prevent cracks, bake just until the center is set and cool the pie gradually in the oven with the door slightly open.

Can I use part-skim ricotta instead of whole milk ricotta? Yes, you can use part-skim ricotta, but the filling may not be as rich or creamy. For the best results, stick with whole milk ricotta.

How do I know when the pie is done baking? The pie is done when the edges are set but the center still has a slight jiggle to it. A knife inserted near the center should come out clean.

Can I make Ricotta Pie without a crust? Yes, you can make a crustless version of this pie for a gluten-free option. Be sure to grease your pie dish well and perhaps reduce the baking time slightly.

Is it necessary to pre-bake the crust? Pre-baking (or blind baking) the crust helps prevent it from becoming soggy. It’s a recommended step, especially if you’re making the crust from scratch.

How long can I store Ricotta Pie in the refrigerator? Ricotta Pie can be stored in the refrigerator for up to 5 days. Cover it loosely with plastic wrap or aluminum foil to keep it fresh.