Description
Sweet & Creamy Italian Ricotta Pie is a beloved family tradition, especially around Easter and holidays. With its smooth ricotta filling lightly sweetened and delicately flavored with citrus and vanilla, all nestled in a flaky pie crust, this pie is both comforting and elegant.
Ingredients
Scale
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 2 cups whole milk ricotta cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 tbsp all-purpose flour
- 1/2 tsp ground cinnamon
- Zest of 1 lemon
- Zest of 1 orange
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, beat the ricotta until smooth.
- Add the sugar, eggs, vanilla, almond extract (if using), flour, cinnamon, lemon zest, and orange zest. Mix until well combined and creamy.
- Pour the mixture into the unbaked pie crust and smooth the top with a spatula.
- Bake for 45–55 minutes, or until the center is set and the top is lightly golden.
- Remove from oven and let cool completely. Chill in the refrigerator for a few hours or overnight before serving.
Notes
- Use whole milk ricotta for a creamier texture.
- Let the pie chill completely for easier slicing and better flavor development.
- Dust with powdered sugar before serving for an elegant touch.
- This pie tastes even better the next day after the flavors have melded.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 105mg
Keywords: ricotta pie, Italian dessert, Easter pie, creamy ricotta tart, family holiday recipes