Description
Indulge in the creamy decadence of this Italian Ricotta Pie. A sweet and velvety filling nestled in a flaky crust, this dessert is a delightful treat for any occasion.
Ingredients
Scale
Pie Crust:
- 1 (9-inch) unbaked pie crust (store-bought or homemade)
Ricotta Filling:
- 1 1/2 cups whole milk ricotta cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 teaspoon ground cinnamon
- zest of 1 lemon
- 2 tablespoons all-purpose flour
Additional:
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Mix Ricotta Filling: In a large bowl, beat the ricotta and sugar until smooth. Add eggs one at a time, then mix in vanilla, almond extract, cinnamon, lemon zest, and flour.
- Fill the Crust: Pour the filling into the pie crust, smooth the top.
- Bake: Bake for 45–50 minutes until set.
- Cool and Serve: Let cool, refrigerate for 2 hours. Dust with powdered sugar before serving if desired.
Notes
- For variation, add mini chocolate chips or orange zest.
- Best served chilled, pairs well with espresso or fresh berries.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 115mg
