Ricotta Pie

Indulge in the rich, creamy delight of homemade Ricotta Pie! This classic Italian dessert features a smooth ricotta filling with a hint of citrus and vanilla, baked to perfection in a buttery crust. Perfect for Easter or any special occasion!

Course Dessert

Cuisine American, Italian

Keyword pie, ricotta

Prep Time 45

Cook Time 35

Idle 2

Total Time 3 20

Servings servings

Calories 400kcal

Ingredients

Crust

½ cup granulated sugar
a pinch of salt
2 cups all-purpose flour spooned and level
1 lemon zested
½ cup butter softened
1 egg

Filling

2 cups ricotta cheese full-fat - drained if too watery
½ cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 tsp lemon zest
1 tsp orange zest
1 tbsp all-purpose flour
⅓ cup heavy cream

US Customary - Metric

Instructions

Mix the flour, salt, lemon zest, and sugar in a large bowl.
Add the softened butter and mix with a spoon until it has a grainy consistency.
Add the egg and combine until you get a uniform, sticky dough.
Cut a large piece of parchment paper and extend it over the counter.
Place the dough in the center and extend it in a circular shape until ¼ inch thick.
Add some flour if the dough sticks onto the rolling pin.
Place the dough over a flat baking sheet and refrigerate it for at least 30 minutes.

Filling

Combine the ricotta, sugar, eggs, vanilla, lemon zest, orange zest, flour, and heavy cream in a blender. Blend for 2 minutes or until you get a smooth cream.
Set it aside while the crust refrigerates.
In the meantime, preheat the oven to 350°F.
Grease a 9-inch tart pan with a good amount of butter.
Roll out the refrigerated dough a bit more if needed; it should be 2 inches larger than the tart pan. Cover the bottom and sides of the pan evenly.
Pour the filling over the dough, extend it evenly with a spoon, and take it to the oven.
Bake it for 30-35 minutes or until the center is set. It will be slightly jiggly, and it’ll harden as it cools. You must extend the baking time if the center is too jiggly or liquid.
Let the pie cool completely, then refrigerate it for at least 2 hours overnight.
When ready to serve, dust it with confectioner’s sugar.

Notes

If your ricotta is watery, drain it using a fine-mesh strainer or cheesecloth to prevent a runny filling. This ensures a firm and creamy texture.
Refrigerating the dough helps it firm up, making it easier to handle and preventing it from shrinking during baking. Don’t skip it.
Rolling the dough between two sheets of parchment paper prevents sticking and makes transferring it to the tart pan easier.
Ricotta pie tastes better when chilled overnight, as the flavors have time to meld and the texture firms up.

Nutrition