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Italian Ricotta Pie with a sweet twist, topped with powdered sugar and fruit.
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Italian Ricotta Pie with a Sweet Twist

A delightful dessert balancing creaminess and sweetness, perfect for any occasion with rich ricotta, lemon zest, and optional chocolate chips or candied fruits.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: Italian
Keyword: Baking, comfort food, Italian dessert, Ricotta Pie, Sweet Pie
Servings: 8 servings
Calories: 280kcal

Ingredients

For the Crust

  • 1.5 cups all-purpose flour Sifted
  • 0.5 cups unsalted butter, cold and cubed Should be very cold for best texture
  • 0.25 cups granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 pinch salt

For the Filling

  • 2 cups whole milk ricotta cheese, drained Ensure it is well-drained for best results
  • 0.75 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 zest of 1 lemon Optional, adds freshness
  • 0.25 teaspoon ground cinnamon Optional, for flavor
  • 0.5 cups mini chocolate chips Optional, for sweetness
  • 0.25 cups candied fruit Optional, for added sweetness
  • 0.25 cups chopped nuts Optional, for crunch

Instructions

Preparation

  • In a mixing bowl, whisk together flour, sugar, and a pinch of salt.
  • Cut in cold butter until the mixture resembles coarse crumbs.
  • Add egg yolk and vanilla extract, mix until dough forms.
  • Wrap dough in plastic wrap and chill for 30 minutes.

Preheat Oven

  • Preheat oven to 375°F (190°C) and grease a 9-inch pie dish.

Roll Out Dough

  • Roll out the chilled dough on a floured surface and transfer to the pie dish.
  • Trim excess dough and crimp the edges.
  • Line the crust with parchment paper and fill with weights, bake for 10-12 minutes.
  • Remove weights and bake for an additional 5 minutes until golden.

Prepare Filling

  • In a mixing bowl, whisk ricotta, sugar, eggs, and vanilla until smooth.
  • Add lemon zest and cinnamon if desired, and fold in any optional add-ins.

Assemble Pie

  • Pour the filling into the pre-baked crust and smooth the top.
  • Bake for 35-40 minutes until filling is set and lightly golden.

Cool & Serve

  • Allow pie to cool completely at room temperature, then refrigerate for at least 2 hours.
  • Garnish with powdered sugar or fresh berries before serving.

Notes

For even flakier crust, ensure to chill the dough. Customize fillings with nuts or alternative cheeses.