Sweet & Creamy Italian Ricotta Pie
This exquisite Italian dessert features a smooth, creamy ricotta filling layered in a buttery crust, enhanced by citrus zest for a refreshing taste experience.
Servings: 8 servings
Calories: 300kcal
Ingredients
For the filling
- 2 cups whole milk ricotta cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional) Adds nuttiness to the flavor
- Zest of 1 lemon
- Zest of 1 orange
- 2 tbsp all-purpose flour
- Powdered sugar, for dusting
For the crust
- 1 9-inch unbaked pie crust Homemade or store-bought
Instructions
Preparation
- Preheat oven to 350°F (175°C) and roll out your pie crust to fit a 9-inch pie dish. Crimp the edges and chill in the refrigerator.
- In a large mixing bowl, combine ricotta cheese and granulated sugar. Beat until creamy and smooth.
- Add eggs one at a time, ensuring each is mixed in well before adding the next. Fold in vanilla, optional almond extract, citrus zests, and flour until blended.
Baking
- Pour the filling into the chilled pie crust, smoothing the top. Bake for 50-60 minutes until set and lightly golden, with a slight jiggle in the center.
Cooling and Serving
- Allow the pie to cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Dust the top with powdered sugar before serving. Serve chilled or at room temperature.
Notes
For a twist, try adding different citrus zests like lime or grapefruit. This pie can also be made a day in advance for a richer flavor. Store in the refrigerator for up to 4-5 days.