Heavenly Homemade Ricotta Pie Recipe for Sweet Celebrations

Creamy, rich ricotta pie recipe dances with tradition, bringing a slice of italian comfort to your table.

Nonna’s cherished memories whisper through each delicate bite.

Smooth ricotta fills a buttery crust, promising pure indulgence.

The delicate pastry cradles a filling that melts on your tongue with subtle sweetness.

Fresh ingredients blend into a dessert that tells a story of culinary passion.

Soft and velvety, this pie delivers a moment of pure bliss.

You’ll want to savor every single crumb of this delectable treasure.

How to Make Ricotta Pie

Step 1: Whip Up the Dough

Create a delightful pastry base by mixing flour, cold butter, sugar, and salt in a bowl. Blend the ingredients until they look like rough breadcrumbs.

Drizzle in egg yolk and vanilla extract, then knead until the dough forms a smooth ball. Shape into a disc, wrap in plastic, and chill in the refrigerator for half an hour.

Step 2: Fire Up the Oven

Warm your oven to a toasty 375°F (190°C). Generously grease a 9-inch pie dish or tart pan to prevent sticking.

Step 3: Roll and Shape the Crust

Dust a clean surface with flour and roll out the chilled dough into a wide circle. Gently transfer the dough to the prepared dish, pressing it into every nook and cranny.

Trim any excess edges and create a decorative crimped border. Poke tiny holes in the bottom with a fork to keep it from puffing up.

Step 4: Pre-Bake the Crust

Cover the crust with parchment paper or foil, then fill with pie weights or dried beans. Bake for 10-12 minutes, remove the weights, and continue baking for another 5 minutes until it turns a light golden color.

Let it cool down slightly.

Step 5: Craft the Creamy Filling

• Ricotta cheese
• Sugar
• Eggs
• Vanilla extract
• Lemon zest
• Cinnamon (optional)

Blend until the mixture becomes silky smooth.

If desired, gently fold in chocolate chips or candied fruit.

Step 6: Combine and Bake

Pour the luscious filling into the pre-baked crust, spreading it evenly.

Slide into the oven and bake for 35-40 minutes. The filling should set and develop a golden top.

Test doneness by inserting a knife into the center – it should come out clean.

Step 7: Finish and Serve

Allow the pie to cool completely on a wire rack.

Sprinkle with powdered sugar or add a handful of fresh berries for extra pizzazz. Enjoy at room temperature or chilled, whatever makes your taste buds dance.

Pro Tips for Ricotta Pie

• Work cold butter into flour quickly using a pastry cutter or fingertips to create a flaky, tender crust that melts in your mouth.
• Blind bake the crust and prick the bottom with a fork to ensure a crisp, golden base that won't become mushy from the ricotta filling.
• Whisk ricotta mixture thoroughly to eliminate lumps and create a silky, creamy texture that spreads evenly in the pie.
• Allow pie to cool completely before slicing to help filling set properly and maintain clean, beautiful cuts.
• Experiment with zesty lemon, warming cinnamon, or sweet mix-ins like chocolate chips to personalize your ricotta pie and surprise your taste buds.

Variations of Ricotta Pie

• Gluten-Free Ricotta Pie: Replace wheat flour with almond flour or gluten-free blend for a celiac-friendly version. Use xanthan gum to help bind the crust ingredients together.
• Vegan Ricotta Alternative: Substitute dairy ricotta with cashew-based ricotta made from soaked cashews, nutritional yeast, and lemon juice. Use flax eggs instead of chicken eggs to create a plant-based filling.
• Low-Sugar Ricotta Pie: Swap regular sugar with monk fruit sweetener or stevia for a diabetic-friendly option. Reduce overall sweetness by using less sweetener and adding more lemon zest for brightness.

Best Pairings with Ricotta Pie

• Perfectly Paired Wine Companion: Select a crisp, slightly sweet Moscato d'Asti to complement the creamy ricotta and enhance the pie's delicate vanilla undertones.
• Contrasting Fruit Garnish: Top the pie with fresh raspberry or strawberry compote to add a bright, tangy counterpoint to the rich, smooth ricotta filling.
• Beverage Harmony: Brew a light, aromatic Earl Grey tea that will cut through the pie's richness while highlighting its subtle lemon and cinnamon notes.
• Textural Sidekick: Serve alongside a small scoop of almond brittle or caramelized nut crumble to introduce a delightful crunchy contrast to the pie's soft, creamy texture.

Storage Tips for Ricotta Pie

• Store leftover ricotta pie in an airtight container or wrap tightly with plastic wrap. Keep in the refrigerator for up to 4 days to maintain freshness and prevent bacterial growth.
• Wrap the pie securely in plastic wrap and aluminum foil before freezing. Place in a freezer-safe container and store for up to 2 months. Thaw overnight in the refrigerator before serving.
• Preheat oven to 325F (165C). Remove pie from refrigerator and let sit at room temperature for 15 minutes. Place slice on a baking sheet and warm for 810 minutes until heated through.

FAQs

• Is ricotta pie a sweet or savory dish?

Ricotta pie is a sweet dessert with a creamy, delicate flavor that combines ricotta cheese, sugar, eggs, and aromatic ingredients like vanilla and lemon zest.

• Can I make ricotta pie ahead of time?

Yes, ricotta pie can be prepared a day in advance and stored in the refrigerator. The flavors actually improve as it sits, making it perfect for preparing ahead of special occasions.

• What type of ricotta cheese works best for this recipe?

Use whole milk ricotta cheese for the richest, creamiest texture. Drain excess liquid from the ricotta to ensure a smooth, non-watery filling that sets perfectly.

Ricotta Pie Highlights

• Spice Up Your Meal: Dive into a flavor explosion with bold Cajun seasoning that transforms ordinary ingredients into a zesty, mouthwatering dish.
• One-Pan Wonder: Simplify your cooking by tossing everything onto a single baking sheet, minimizing cleanup and maximizing convenience for busy home cooks.
• Crowd-Pleasing Comfort: Perfect for family dinners or casual gatherings, this recipe offers a hearty mix of protein, veggies, and robust flavors that everyone will love.
• Quick and Nutritious: Packed with protein-rich shrimp and andouille sausage, plus corn and potatoes, this meal delivers a balanced, satisfying dinner in under an hour.

Ingredients for Ricotta Pie

• All-Purpose Flour: The base for creating a delicate and tender pie crust.
• Cold Butter: Provides rich flavor and helps create a flaky texture.
• Sugar: Adds a subtle sweetness to the crust.
• Salt: Enhances the overall flavor of the crust.
• Egg Yolk: Helps bind the dough and adds richness.
• Vanilla Extract: Introduces a warm, aromatic flavor to the crust.

• Ricotta Cheese: The primary ingredient that gives the pie its creamy and smooth texture.
• Sugar: Sweetens the filling and balances the ricotta's mild flavor.
• Eggs: Act as a binding agent and help set the filling.
• Vanilla Extract: Adds depth and warmth to the filling.
• Lemon Zest: Provides a bright, citrusy note to the creamy filling.
• Cinnamon: Offers a warm, aromatic spice to complement the ricotta.

• Chocolate Chips, Candied Fruit: Bring extra flavor and texture to the pie filling.

• Powdered Sugar, Fresh Berries: Provide a decorative and delicious finishing touch.

Ricotta Pie Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 14 reviews

• Total Time: 1 hour 35 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Creamy Sicilian Ricotta Pie blends rich custard and delicate pastry in a classic Italian dessert. Silky filling nestled in buttery crust promises pure comfort, inviting you to savor each heavenly slice with pure Mediterranean delight.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 1/2 cups (360 ml) all-purpose flour
• 1/2 cup (113 grams) unsalted butter (cold, cut into cubes)
• 1 large egg yolk

Sweeteners:

• 1/4 cup (50 grams) granulated sugar

Flavoring Ingredients:

• 1 teaspoon (5 ml) vanilla extract
• Pinch of salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Create a delicate pastry foundation by blending flour, chilled butter, sugar, and salt until it transforms into a sandy texture. Incorporate egg yolk and vanilla, kneading until a cohesive dough forms. Shape into a disc, encase in plastic, and refrigerate for 30 minutes to firm up.
2. Heat the oven to 375F. Coat a 9-inch pie dish with a light layer of grease to prevent sticking.
3. Gently roll the chilled dough on a flour-dusted surface into a circle slightly larger than the pie dish. Transfer carefully, pressing into the dish’s contours. Trim excess edges and create decorative crimped borders. Pierce the base with a fork to prevent air bubbles.
4. Shield the crust with parchment paper, filling with pie weights. Bake for 10-12 minutes, then remove weights and continue baking 5 minutes until achieving a pale golden hue. Allow to cool momentarily.
5. Whisk ricotta, sugar, eggs, vanilla, lemon zest, and cinnamon in a large bowl until achieving a silky, uniform consistency. Gently fold in optional chocolate chips or candied fruit if desired.
6. Pour the ricotta mixture into the pre-baked crust, ensuring an even distribution. Bake 35-40 minutes until the filling sets and develops a light golden surface. Test doneness by inserting a knife – it should emerge clean.
7. Rest the pie completely on a wire rack before slicing. Garnish with a delicate powdered sugar dusting or fresh berries. Serve at room temperature or chilled for a refreshing dessert experience.

Notes

• Chill your butter thoroughly to ensure a flaky, tender crust that doesn’t become tough or greasy during mixing.
• Work quickly when handling the dough to keep the butter cold, which creates those delightful layers and prevents a dense texture.
• Replace regular flour with gluten-free flour blend for those with wheat sensitivities, ensuring the same delicate crumb and taste.
• Use part-skim ricotta for a lighter version without compromising the creamy, rich texture of the traditional pie filling.

• Prep Time: 45 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 208kcal
• Sugar: 6g
• Sodium: 35mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0.1g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 55mg