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
Scale
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
