If you’re searching for a dessert that captures the heart of Italian baking and brings a gentle, creamy sweetness to your table, the Italian Ricotta Pie Recipe is a must-try. Imagine the delicate tang of ricotta cheese, brightened up with fresh lemon zest and warm cinnamon, all cuddled in a flaky, golden crust. It’s a family-favorite treat with a history as rich as its flavor, and whether you’re serving it for a holiday, a special celebration, or simply because you crave something comforting, you’ll fall in love with every blissful bite.
Ingredients You’ll Need
This Italian Ricotta Pie Recipe keeps things blissfully simple, letting a handful of humble ingredients shine. Each one plays a starring role, building up layers of creamy, aromatic flavor and that classic, dreamy texture.
- Pie Crust: Go with your favorite homemade or a convenient store-bought 9-inch unbaked crust—either way, this buttery base sets the stage for your luscious filling.
- Whole Milk Ricotta Cheese: The star ingredient—whole milk ricotta brings an ultra-creamy texture and gentle, milky flavor that defines the pie.
- Granulated Sugar: Adds just the right touch of sweetness and helps the filling bake up with a lovely, subtle caramelization.
- Large Eggs: Essential for binding the filling and creating that silky, custard-like consistency in every slice.
- Vanilla Extract: A splash of vanilla infuses the pie with fragrant warmth and enhances the ricotta’s delicate notes.
- Ground Cinnamon: Just a hint brings cozy spice and rounds out the flavors without overpowering them.
- Lemon Zest: Grated fresh zest gives the pie a light, citrusy sparkle that wakes up all the creamy richness.
- Salt: A pinch sharpens the flavors and balances out the sweetness for a well-rounded, addictive bite.
- Powdered Sugar (optional): For an elegant finish, dust the top before serving and make every slice feel just a bit more special.
How to Make Italian Ricotta Pie Recipe
Step 1: Prepare the Pie Crust
Preheat your oven to 350°F (175°C). Gently press your unbaked pie crust into a 9-inch pie dish, making sure to smooth it into the corners and crimp the edges nicely. This ensures every bite has just the right amount of golden, flaky shell to cradle your lush filling.
Step 2: Mix the Ricotta Filling
In a big mixing bowl, combine the ricotta, granulated sugar, eggs, vanilla extract, cinnamon, lemon zest, and salt. Beat everything together until your mixture is creamy and smooth with no lumps. Taking a few extra minutes to mix really well makes a big difference in that dreamy, cloud-like texture.
Step 3: Assemble the Pie
Pour your ricotta filling into the prepared crust, spreading it evenly with a spatula so the top is as smooth as you can get it. This not only helps the pie bake consistently but also gives you a sleek surface for your finishing touches later.
Step 4: Bake to Perfection
Slide the pie into your preheated oven and bake for 50 to 60 minutes, or until the center looks set and the top turns a faint, golden hue. The center should be just firm—not wobbly. Let it cool completely at room temperature to help the flavors settle and the texture become just right.
Step 5: Chill and Finish
Once the pie is cool, pop it into the refrigerator for at least two hours to set. This chilling period deepens the flavors and gives the Italian Ricotta Pie Recipe its signature silky sliceability. If you like, dust the top with powdered sugar right before serving for that extra inviting touch.
How to Serve Italian Ricotta Pie Recipe
Garnishes
This pie is a beauty just as it is, but a shower of powdered sugar makes it sparkle and highlights those golden edges. Feeling fancy? Add a few thin lemon slices or some fresh berries for a pop of color and a burst of brightness on each plate.
Side Dishes
For an Italian-style dessert spread, serve your Italian Ricotta Pie Recipe with small bowls of macerated strawberries or a scoop of vanilla gelato. A shot of espresso alongside is bliss—or pair with a light sparkling Moscato for something truly celebratory.
Creative Ways to Present
If you want to make things festive, cut the pie into petite wedges and arrange them on a platter with mint leaves and edible flowers. For personal servings, spoon on a quick berry compote or a few candied citrus peel strips to impress your guests with a bakery-worthy touch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Italian Ricotta Pie Recipe covered and chilled in the refrigerator—it will stay fresh for up to three days. The flavors meld and become even richer after a good night’s rest, making leftovers almost irresistible for breakfast or a snack.
Freezing
If you want to make the pie in advance, it freezes beautifully. Wrap cooled, unsugared pie tightly in plastic wrap and foil, then freeze for up to one month. Thaw overnight in the fridge, then dust with powdered sugar before serving.
Reheating
Although this pie is best served chilled or at room temperature, you can gently warm individual slices in the microwave for just 10–15 seconds if you prefer a soft, creamy bite. Avoid overheating to keep the custard smooth.
FAQs
Can I use part-skim ricotta instead of whole milk?
You can, but whole milk ricotta makes the Italian Ricotta Pie Recipe especially creamy and satisfying. Part-skim might result in a slightly lighter texture but will still work in a pinch.
What if my filling looks grainy?
Graininess is often due to excess liquid in the ricotta. For an extra-smooth pie, drain your ricotta in a sieve or cheesecloth before mixing for a few hours or overnight in the fridge.
Is this dessert gluten-free?
With a traditional pie crust, it isn’t gluten-free, but you can swap in a gluten-free crust and still enjoy everything you love about the Italian Ricotta Pie Recipe.
Can I add chocolate chips or dried fruit?
Absolutely! Mini chocolate chips, dried candied orange peel, or even a swirl of raspberry jam all make fun, delicious additions to the filling without losing that classic touch.
How can I tell when the pie is done?
The pie is ready when the center is set but still feels slightly springy to the touch. The edges should be lightly golden. Give it a gentle shake; if only the very center jiggles a bit, it’s perfect.
Final Thoughts
This Italian Ricotta Pie Recipe brings a slice of authentic Italian comfort right to your kitchen. It’s a tried-and-true favorite that never fails to delight, no matter the season or occasion. Give it a whirl—the flavors, texture, and memories made over each slice are truly something to savor.
Print
Italian Ricotta Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in the creamy, luscious goodness of this Italian Ricotta Pie. A delightful dessert that perfectly balances sweetness with a hint of citrus and spice, making it a perfect treat for any occasion.
Ingredients
Pie Crust:
- 1 (9-inch) unbaked pie crust, homemade or store-bought
Ricotta Filling:
- 2 cups whole milk ricotta cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- zest of 1 lemon
- 1/4 teaspoon salt
- powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C).
- Prepare the Crust: Place the pie crust in a 9-inch pie dish and crimp the edges.
- Mix Filling: In a large mixing bowl, combine ricotta, sugar, eggs, vanilla, cinnamon, lemon zest, and salt. Beat until smooth.
- Fill the Crust: Pour ricotta mixture into the crust and smooth the top.
- Bake: Bake for 50–60 minutes until set and golden.
- Cool and Chill: Allow to cool, then chill in the refrigerator for at least 2 hours.
- Final Touch: Dust with powdered sugar before serving.
Notes
- For a creamier texture, drain excess liquid from the ricotta.
- This pie can be made a day ahead and stored chilled.
- Serve with fresh berries for a springtime touch.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 95mg
