Ricotta Pie Recipe
If you’re searching for a luscious, classic dessert that feels like a warm hug from an Italian nonna, this Ricotta Pie Recipe is about to steal your heart. With a velvety, lightly sweetened ricotta filling delicately scented with lemon and cinnamon, all nestled in a flaky pie crust, every bite is pure comfort. Whether you’re making it for a special holiday or just want something simple yet stunning to finish off a meal, this Ricotta Pie Recipe is a treat everyone will love—plus, it’s incredibly easy to put together!
Ingredients You’ll Need
This Ricotta Pie Recipe keeps things delightfully simple, letting each ingredient shine through with its unique flavor and purpose. Every component plays a special role, whether it’s for creamy texture, subtle sweetness, or that irresistible aroma.
- Whole milk ricotta cheese (2 cups): The star of the show! Use whole milk ricotta for the creamiest, richest filling.
- Granulated sugar (¾ cup): Adds the perfect amount of sweetness without overpowering the delicate ricotta.
- Large eggs (3): These bind the filling and create that custardy, sliceable texture.
- Vanilla extract (1 teaspoon): Infuses warmth and rounds out the flavor beautifully.
- Ground cinnamon (½ teaspoon): Brings gentle spice and depth to the filling.
- Salt (¼ teaspoon): Just a pinch to balance the sweetness and enhance all the other flavors.
- Zest of 1 lemon: Brightens everything up with fresh citrus notes—don’t skip it!
- Mini chocolate chips (½ cup, optional): For a sweet surprise in every bite; totally optional but highly recommended for chocolate lovers.
- Unbaked 9-inch pie crust (homemade or store-bought): The classic vessel that holds all that creamy goodness together.
How to Make Ricotta Pie Recipe
Step 1: Prep and Preheat
Start by preheating your oven to 350°F (175°C). If you’re using a homemade pie crust, make sure it’s rolled out and ready in your 9-inch pie dish. If you’re going store-bought, just pop it in and set it aside. Getting your oven hot and your crust prepped now means you can move through the rest of the Ricotta Pie Recipe without skipping a beat!
Step 2: Mix Ricotta and Sugar
In a large mixing bowl, combine the whole milk ricotta cheese and granulated sugar. Use a wooden spoon or hand mixer to blend them together until the mixture is smooth and creamy. This step is key for achieving that dreamy texture—if you want it extra silky, you can strain your ricotta first for even more smoothness.
Step 3: Add Eggs and Flavorings
Crack in the eggs one at a time, beating well after each addition. This helps create a beautifully even and custardy filling. Next, stir in the vanilla extract, ground cinnamon, salt, and freshly grated lemon zest. The aroma is pure heaven at this point—trust me, your kitchen will already start to smell amazing!
Step 4: Fold in Chocolate Chips (Optional)
If you’re feeling decadent, gently fold in the mini chocolate chips. They add lovely little pockets of melty chocolate throughout the pie, but the Ricotta Pie Recipe is just as delicious without them if you prefer it classic.
Step 5: Fill and Bake
Pour the ricotta mixture into your prepared pie crust, using a spatula to smooth the top. Slide the pie into your preheated oven and bake for 45–50 minutes, or until the center is just set and the top is a soft golden color. The pie may puff up slightly as it bakes, but it will settle as it cools.
Step 6: Cool and Chill
Let the pie cool completely at room temperature, then refrigerate for at least 2 hours before serving. This chilling step helps the flavors meld and the texture firm up, making every slice neat and creamy. You can serve your Ricotta Pie Recipe chilled or let it come to room temperature—either way, it’s irresistible!
How to Serve Ricotta Pie Recipe
Garnishes
For a simple, elegant touch, dust the cooled pie with a generous shower of powdered sugar right before serving. A bit of extra lemon zest or a handful of fresh berries on the side adds color and freshness, making your Ricotta Pie Recipe look as good as it tastes.
Side Dishes
This dessert pairs beautifully with a cup of strong espresso or a glass of dessert wine. If you want to go all out, offer a small bowl of macerated strawberries or a scoop of vanilla gelato alongside each slice for a truly Italian-inspired finish.
Creative Ways to Present
Try cutting the pie into smaller squares or wedges for a dessert platter, or serve individual slices with a drizzle of honey and a sprig of mint. For special occasions, stack thin slices with layers of whipped cream and berries for a modern twist on the Ricotta Pie Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover slices of Ricotta Pie Recipe keep beautifully in the refrigerator. Simply cover the pie dish tightly with plastic wrap or store individual slices in airtight containers for up to 4 days. The flavors continue to meld and deepen as it sits, making those next-day slices even more delicious.
Freezing
To freeze, wrap the fully cooled pie or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. The Ricotta Pie Recipe freezes well for up to 2 months—just thaw overnight in the fridge before serving for the best texture.
Reheating
If you prefer your pie slightly warm, place a slice on a microwave-safe plate and heat for 15–20 seconds. Alternatively, warm the pie gently in a low oven (300°F) for about 10 minutes. Be careful not to overheat, as you want to preserve that creamy, custardy texture.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
Absolutely! Part-skim ricotta will work, but the filling will be a bit lighter and less creamy. For the richest, most authentic Ricotta Pie Recipe, whole milk ricotta is best.
Is the chocolate chips addition traditional?
Some Italian families love adding mini chocolate chips for a touch of sweetness and texture, while others keep it classic. Both versions are delicious, so feel free to adapt the Ricotta Pie Recipe to suit your taste.
Do I need to strain the ricotta cheese?
Straining the ricotta isn’t mandatory, but it does result in a smoother, silkier filling. If your ricotta looks wet or grainy, a quick strain through cheesecloth for an hour or so will work wonders.
Can I make the Ricotta Pie Recipe ahead of time?
Yes, this pie is a fantastic make-ahead dessert. You can bake it a day in advance and store it in the fridge until you’re ready to serve. In fact, chilling overnight often helps the flavors develop even more.
What’s the best way to slice and serve the pie?
For the cleanest slices, use a sharp knife dipped in hot water and wiped dry before each cut. Serve straight from the fridge or let it sit at room temperature for about 15 minutes for a slightly softer texture.
Final Thoughts
I can’t wait for you to try this Ricotta Pie Recipe and make it your own. Whether it’s for a holiday, a family gathering, or just a cozy night in, this pie brings a little taste of Italian tradition to your table. Give it a whirl—you’ll be surprised just how quickly it disappears!
Print
Ricotta Pie Recipe
- Total Time: 1 hour and 10 minutes (including chilling time, total approx. 3 hours 10 minutes)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This traditional Italian-American Ricotta Pie is a creamy and lightly sweetened dessert perfect for any occasion, especially Easter. Made with smooth ricotta cheese, a hint of cinnamon and lemon zest, and optionally studded with mini chocolate chips, this pie offers a delightful balance of flavors and textures. Baked in a flaky pie crust and served chilled or at room temperature, it’s a comforting treat that’s easy to prepare and loved by all.
Ingredients
Filling Ingredients
- 2 cups whole milk ricotta cheese
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Zest of 1 lemon
- ½ cup mini chocolate chips (optional)
Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) ensuring it’s ready for baking.
- Combine Ricotta and Sugar: In a large mixing bowl, blend the ricotta cheese and sugar until the mixture is smooth and creamy.
- Add Eggs: Add the eggs one at a time, beating well after each addition to incorporate fully and create a smooth batter.
- Mix in Flavorings: Stir in the vanilla extract, ground cinnamon, salt, and lemon zest to add aroma and flavor to the filling.
- Add Chocolate Chips: If using, gently fold in the mini chocolate chips to distribute them evenly throughout the filling.
- Fill the Crust: Pour the ricotta mixture into the prepared unbaked pie crust, smoothing the top with a spatula for an even surface.
- Bake: Place the pie in the oven and bake for 45–50 minutes, or until the center is set and the top turns a light golden color.
- Cool and Chill: Allow the pie to cool at room temperature, then refrigerate for at least 2 hours to let it fully set and enhance the flavors.
- Serve: Serve the ricotta pie chilled or at room temperature, optionally dusted with powdered sugar for an elegant finish.
Notes
- For a smoother texture, strain the ricotta cheese using cheesecloth before mixing it with other ingredients.
- This pie is traditionally served during Easter but is a delightful dessert throughout the year.
- Dust the cooled pie with powdered sugar just before serving for an attractive presentation.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 19g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 95mg
