Description
This classic Ricotta Pie is a rich and creamy Italian dessert with a delicate balance of sweetness and a buttery, flaky crust. Made with ricotta cheese, eggs, and a hint of vanilla, this pie is a perfect addition to Easter celebrations, holiday gatherings, or a cozy treat any time of the year!
Ingredients
Units
Scale
For the crust:
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1 cup unsalted butter, cold and cubed
- 2 large eggs
- 1 tsp vanilla extract
For the filling:
- 2 cups ricotta cheese (whole milk)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- 1 tbsp lemon zest (optional)
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
- Prepare the crust: In a large bowl, mix flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Add eggs and vanilla, mixing until a dough forms. Chill for 30 minutes.
- Roll out the dough and press it into the pie dish, trimming any excess.
- Prepare the filling: In a bowl, whisk ricotta, sugar, eggs, vanilla, and cinnamon (if using) until smooth. Stir in lemon zest and chocolate chips if desired.
- Assemble and bake: Pour the ricotta filling into the crust. Smooth the top and bake for 50-55 minutes, or until the center is set.
- Cool completely before serving. Optionally, dust with powdered sugar before serving.
Notes
- For a lighter version, use part-skim ricotta cheese.
- Traditional Italian Ricotta Pie can be made without chocolate chips for a more classic flavor.
- Let the pie chill for at least 2 hours for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: ~320 kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 75mg