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Italian Ricotta Pie with a Sweet Twist

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A creamy and delicate dessert made with fresh ricotta cheese, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 2 cups whole milk ricotta cheese, drained
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (optional)
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/2 cup mini chocolate chips (optional)
  • 1/4 cup candied fruit (optional)
  • 1/4 cup chopped nuts (optional)

Instructions

  1. In a mixing bowl, combine flour, sugar, and salt. Add cold butter and blend until it resembles coarse crumbs.
  2. Stir in the egg yolk and vanilla extract, then form the dough into a ball. Chill for 30 minutes.
  3. Preheat the oven to 375°F (190°C).
  4. Roll out the dough and transfer it into a pie dish. Trim and crimp the edges.
  5. Blind bake the crust with parchment and weights for 10-12 minutes, then remove weights and bake for another 5 minutes.
  6. In a bowl, mix ricotta, sugar, eggs, and vanilla until smooth. Stir in optional lemon zest and cinnamon.
  7. Pour filling into the pre-baked crust and bake for 35-40 minutes or until set.
  8. Let cool at room temperature, then refrigerate for at least 2 hours before serving.

Notes

Customization options include adding chocolate chips or candied fruit. Store leftovers in the fridge for up to 5 days.

Nutrition

Find it online: https://us.recipesfood.org/italian-ricotta-pie-ricotta-pie/

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