Description
This Ricotta Pie recipe produces a light and creamy dessert perfect for any time of year. The smooth ricotta filling with hints of lemon and cinnamon is encased in a flaky pie crust, creating a delightful treat for all occasions.
Ingredients
Scale
Pie Crust:
- 1 (9-inch) unbaked pie crust
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
- 1/4 teaspoon salt
- zest of 1 lemon
- optional: 1/4 cup mini chocolate chips or candied citrus peel
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Mix the filling: In a large bowl, combine ricotta, sugar, eggs, vanilla, cinnamon, salt, and lemon zest until smooth.
- Optional: Fold in chocolate chips or candied peel.
- Fill the crust: Pour the filling into the pie crust and smooth the top.
- Bake: Bake for 50–60 minutes until set, then let cool.
- Serve: Chill for 2 hours before serving, dust with powdered sugar if desired.
Notes
- For a smoother filling, drain ricotta in cheesecloth before using.
- This pie is a traditional Easter dessert but enjoyable year-round.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18 g
- Sodium: 190 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 10 g
- Cholesterol: 110 mg
