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Italian Ricotta Pie

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A classic Italian ricotta pie with a creamy ricotta filling flavored with citrus and vanilla, wrapped in a flaky buttery crust. Perfect for Easter celebrations and easy to make with simple ingredients.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup unsalted butter (113g), cold and cubed
  • 2 tablespoons granulated sugar (25g)
  • 3–4 tablespoons ice water (45-60ml)
  • ¼ teaspoon salt
  • 2 cups whole milk ricotta cheese (450g)
  • ¾ cup granulated sugar (150g)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon zest
  • 2 tablespoons all-purpose flour (15g)
  • Optional: ½ cup mini chocolate chips (90g)
  • Optional: ½ teaspoon orange zest
  • Optional: ¼ teaspoon cinnamon

Instructions

  1. Prepare the crust (10 minutes + chilling): In a food processor, pulse the flour, sugar, and salt to combine. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized pieces. Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
  2. Preheat oven and roll out dough (10 minutes): Preheat oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough into a 12-inch (30cm) circle. Transfer to a 9-inch springform pan, pressing gently into bottom and sides. Trim excess dough and prick bottom with a fork.
  3. Blind bake the crust (15 minutes): Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 5 minutes until crust is lightly golden. Let cool slightly.
  4. Make the filling (10 minutes): In a large bowl, whisk ricotta until smooth. Add sugar, eggs, vanilla, lemon zest, and flour, whisking until combined and creamy. Fold in optional chocolate chips or spices if using.
  5. Fill the crust and bake (40-45 minutes): Pour filling into pre-baked crust and smooth top. Bake for 40-45 minutes until filling is set but slightly wobbly in center and top is lightly golden.
  6. Cool and chill (at least 2 hours): Let pie cool to room temperature, then refrigerate for at least 2 hours or overnight to firm up and meld flavors.
  7. Remove from pan and serve: Run a thin knife around edges before releasing springform. Slice with a sharp knife, wiping clean between cuts. Serve chilled or at room temperature.

Notes

Chill the dough for at least 30 minutes to ensure a flaky crust. Blind bake the crust to prevent sogginess. Drain ricotta well to avoid watery filling. Bake until filling is set but still slightly wobbly in the center to prevent cracks. Let pie chill overnight for best flavor and texture. Optional add-ins like chocolate chips, cinnamon, or orange zest can be added for variations.

Nutrition

Keywords: Italian ricotta pie, Easter dessert, ricotta cheese pie, homemade pie, creamy ricotta pie, easy Italian dessert

Find it online: https://evabakery.com/italian-ricotta-pie-recipe-easy-homemade-easter-dessert-with-simple-ingredients/