Go Back
Homemade Ricotta Pie photo

Ricotta Pie

This Ricotta Pie is rich, creamy, and surprisingly easy to make! A delightful Italian classic that will impress everyone!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup all-purpose flour
  • ½ cup powdered sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 large egg
For the Filling:
  • 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

Equipment

  • Mixing bowls
  • 9-inch pie dish
  • Electric mixer
  • Measuring cups and spoons

Method
 

Cooking Instructions:
  1. 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.
  2. Preheat your oven to 350°F (175°C). Bake the crust for about 10-12 minutes until lightly golden. Allow it to cool slightly.
  3. 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.
  4. 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.
  5. 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.