If you’re looking for a dessert that’s both rich in flavor and surprisingly easy to make, then look no further than Ricotta Pie. This delightful Italian classic boasts a creamy filling that’s lightened up with the addition of fresh lemon zest and a hint of vanilla, all nestled in a buttery crust. It’s a dish that will impress your family and friends, making it perfect for gatherings or a simple weeknight treat. Plus, it’s incredibly versatile—serve it warm or chilled, and watch it disappear in no time!
What You’ll Love About This Recipe
Ricotta Pie is a dream come true for anyone who enjoys a dessert that feels indulgent without being overly heavy. Here are a few things that make this recipe a must-try:
- Rich and Creamy Texture: The combination of whole milk ricotta and sour cream creates a luscious filling that melts in your mouth.
- Bright and Fresh Flavors: Lemon juice and zest add a refreshing brightness that balances the richness of the pie.
- Bake Ahead of Time: This pie can be made in advance, allowing the flavors to meld and develop even further.
- Endless Customization: Feel free to experiment with different flavors—think orange zest instead of lemon, or even a hint of almond extract!
Ingredients at a Glance
To make this delectable Ricotta Pie, gather the following ingredients:
- 1 cup all-purpose flour
- ½ cup powdered sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 large egg
- 2 cups whole milk ricotta, drained if needed
- ½ cup sour cream
- ¾ cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 3 large eggs
Tools of the Trade
Before diving into the recipe, make sure you have the following tools handy:
- Mixing Bowls: A set of various sizes will come in handy for mixing the crust and filling separately.
- 9-inch Pie Dish: A standard pie dish works perfectly for this recipe.
- Electric Mixer: For a smooth and creamy filling, an electric mixer can save you time and effort.
- Measuring Cups and Spoons: Accurate measurements are key to baking success!
Cooking Ricotta Pie: The Process
Now that you have everything ready, let’s get started on making this delicious Ricotta Pie.
Step 1: Prepare the Crust
In a large mixing bowl, whisk together 1 cup of all-purpose flour, ½ cup of powdered sugar, 1 teaspoon of baking powder, and ½ teaspoon of salt. Add in ½ cup of softened unsalted butter and 1 large egg. Using your hands or a pastry cutter, mix until the dough comes together. Press the dough into a 9-inch pie dish, covering the bottom and sides evenly. Prick the bottom with a fork to prevent bubbling.
Step 2: Pre-bake the Crust
Preheat your oven to 350°F (175°C). Place the prepared crust in the oven and bake for about 10-12 minutes or until lightly golden. Remove from the oven and allow it to cool slightly.
Step 3: Make the Filling
In another mixing bowl, combine the 2 cups of whole milk ricotta, ½ cup of sour cream, and ¾ cup of granulated sugar. Mix until smooth. Add in 3 tablespoons of all-purpose flour, 1 tablespoon of fresh lemon juice, 2 tablespoons of lemon zest, 1 teaspoon of vanilla extract, and ½ teaspoon of ground cinnamon. Finally, beat in the 3 large eggs one at a time until everything is well incorporated.
Step 4: Combine and Bake
Pour the ricotta filling into the pre-baked crust, spreading it evenly. Bake the pie in the preheated oven for 40-45 minutes or until the filling is set and slightly golden on top. The center may still have a slight jiggle, but it will firm up as it cools.
Step 5: Cool and Serve
Once baked, remove the Ricotta Pie from the oven and let it cool at room temperature for about 30 minutes. For the best flavor, refrigerate the pie for at least 2 hours before serving. This allows the flavors to meld beautifully.
If You’re Out Of…
No need to fret if you find yourself missing an ingredient. Here’s what you can substitute:
- Ricotta: Cottage cheese can be blended until smooth as a substitute for ricotta.
- Sour Cream: Greek yogurt works well in place of sour cream for a similar tang.
- Granulated Sugar: Coconut sugar can be used for a less refined alternative.
- Lemon Juice: Lime juice can be used for a different citrus twist.
Mistakes Even Pros Make
Even seasoned bakers can make a few missteps. Here are common mistakes to avoid:
- Not draining the ricotta properly can lead to a watery filling.
- Overmixing the filling can create a dense texture instead of a light one.
- Skipping the cooling time can result in a filling that doesn’t set properly.
- Using a pie crust that’s not fully cooled can lead to sogginess.
Refrigerate, Freeze, Reheat
Ricotta Pie is incredibly versatile when it comes to storage:
To refrigerate, cover the pie tightly with plastic wrap or aluminum foil. It can be kept in the fridge for up to 4 days. For longer storage, you can freeze the pie. Wrap it tightly in plastic wrap and then in aluminum foil. It will last in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in the oven at 300°F (150°C) until heated through. You can also enjoy it cold, straight from the fridge!
Helpful Q&A
Can I make Ricotta Pie in advance?
Absolutely! This pie is perfect for making ahead of time. It tastes even better after a day in the fridge as the flavors develop.
Can I use part-skim ricotta instead of whole milk?
While you can use part-skim ricotta, the pie may not be as creamy. Whole milk ricotta provides the best texture and flavor.
What can I serve with Ricotta Pie?
Ricotta Pie pairs wonderfully with fresh berries, whipped cream, or a drizzle of honey. You could also serve it alongside a scoop of vanilla ice cream for an indulgent treat.
How do I know when the pie is done baking?
The pie is done when the edges are set, and the center has a slight jiggle. It will continue to firm up as it cools.
If you loved making Ricotta Pie, here are some more delicious recipes to try:
Ready to Cook?
Gather your ingredients and tools, preheat your oven, and let’s create a Ricotta Pie that will tantalize your taste buds. This delightful dessert is waiting to be enjoyed by you and your loved ones. Happy baking!
Ricotta Pie
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the flour, powdered sugar, baking powder, and salt. Add in the softened butter and egg, mixing until the dough comes together. Press the dough into a 9-inch pie dish and prick the bottom with a fork.
- Preheat your oven to 350°F (175°C). Bake the crust for about 10-12 minutes until lightly golden. Allow it to cool slightly.
- In another mixing bowl, combine the ricotta, sour cream, and granulated sugar. Mix until smooth. Add the flour, lemon juice, lemon zest, vanilla extract, and cinnamon, and mix well. Beat in the eggs one at a time.
- Pour the ricotta filling into the pre-baked crust and bake for 40-45 minutes until set and slightly golden on top. The center may jiggle slightly.
- Let the pie cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before serving.
Notes
- For a different flavor, try using orange zest instead of lemon.
- Make sure to drain the ricotta well to avoid a watery filling.
- This pie can be made a day ahead for enhanced flavor.
