Dessertscoleycooks5.0
Italian Ricotta Pie
This Italian ricotta pie recipe has a delicately flavored, creamy ricotta filling encased in a sweet pie dough that's tender and buttery. It's a classic Italian recipe that's often served during Easter and the holiday season. It's super easy to make at home with just a few simple ingredients!
👥 10 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 30 min🔥 Cook: 50 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
📝 Preparation Steps
1
Preheat the oven to 350℉, then place the cold dough on a workspace that's been lightly dusted with flour. Dust your rolling pin and the dough, then roll it out to fit a 9-inch deep dish pie plate (about 11 inches).
2
Transfer the dough to the pie plate and tuck any loose edges under, then press gently to fit. Place the crust in the freezer while you make the filling.
3
Use an electric mixer to whip the ricotta, sour cream and sugar for ⏱️ 2-3 minutes until light and fluffy (it will still be quite grainy).
ricotta (drained (*see note))1 lb
4
Beat in the flour, vanilla, lemon zest, lemon juice, and salt. Then add the eggs one at a time, being sure each one is fully incorporated before adding the next.
lemon zest1 teaspoonlemon juice1 tablespooneggs4
5
Remove the pie crust from the freezer, then pour in the filling and smooth out the top.
6
Dust the top all over with cinnamon, then bake for about ⏱️ 50 minutes or until the crust is golden brown and the center is mostly set with just a little bit of jiggle in the center.
cinnamon1 teaspoon
7
Remove from the oven and let cool, then transfer to the refrigerator to chill completely for about ⏱️ 5-6 hours or overnight.
8
Slice into wedges and serve with extra whipped cream on top!
Nutrition Facts
calories
267 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
1 g
sugar Content
14 g
sodium Content
253 mg
protein Content
9 g
trans Fat Content
0.01 g
cholesterol Content
95 mg
carbohydrate Content
25 g
saturated Fat Content
7 g
unsaturated Fat Content
6 g
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