Description
2 cups ricotta cheese
1 cup mascarpone cheese
¾ cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 tsp lemon zest
1 tsp orange zest
1 tbsp all-purpose flour
¼ tsp ground cinnamon
¼ tsp ground nutmeg
1 pre-made pie crust (or homemade)
Powdered sugar for dusting (optional)
Directions:
Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish.
In a large mixing bowl, combine ricotta cheese, mascarpone cheese, granulated sugar, eggs, vanilla extract, lemon zest, orange zest, flour, cinnamon, and
nutmeg. Mix until smooth and creamy.
Pour the mixture into the prepared pie crust and smooth the top.
Bake for 40-45 minutes, or until the center is set and lightly golden around the edges.
Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving.
Dust with powdered sugar before serving if desired.
Prep Time: 15 minutes Cooking Time: 45 minutes Total Time: 1 hour 15 minutes Kcal: 350 per slice Servings: 8 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect Italian Ricotta Pie every time.
- Prepare Your Workspace: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish and place your pre-made or homemade crust inside it. Ensure all your ingredients, especially the cheeses and eggs, are at room temperature for a smoother filling.
- Make the Filling: In a large bowl, combine the ricotta and mascarpone cheeses. Use a hand mixer or whisk to blend them until creamy. Add the granulated sugar and mix well.
- Incorporate Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, lemon zest, and orange zest.
- Add Dry Ingredients: Sprinkle the tablespoon of flour, cinnamon, and nutmeg over the wet mixture. Gently fold everything together until just combined and smooth. Avoid overmixing.
- Bake: Pour the filling into the prepared crust and smooth the top with a spatula. Place the pie on the center rack of the oven. Bake for 40-45 minutes. The pie is done when the edges are lightly golden and the center is set but may still have a slight jiggle.
- Cool and Set: This is a crucial step. Allow the pie to cool completely at room temperature on a wire rack. Then, refrigerate it for a minimum of 2 hours, or preferably overnight, to allow the filling to firm up perfectly for slicing.
Serving Suggestions
This versatile pie can be dressed up or down. For a classic finish, dust the top with powdered sugar just before serving. Pair a slice with a shot of espresso or a glass of dessert wine like Vin Santo. For a fresh twist, serve with a side of mixed berries, a dollop of whipped cream, or a drizzle of raspberry coulis. It makes an elegant finale to any meal.
How-to Summary
Combine room-temperature ricotta, mascarpone, sugar, eggs, zests, vanilla, flour, and spices into a smooth filling. Pour into a pie crust and bake at 350°F for 40-45 minutes until set. Cool completely, then chill for at least 2 hours before serving. Dust with powdered sugar if desired.
Frequently Asked Questions
Can I use only ricotta cheese? Yes, you can substitute the mascarpone with an additional cup of ricotta. The texture will be slightly less creamy but still delicious.
How do I prevent a soggy crust? For a pre-baked or homemade crust, consider a quick “blind bake” for 10 minutes before adding the filling to create a moisture barrier.
Can I make this pie ahead of time? Absolutely. This pie actually tastes better the next day. Prepare it, refrigerate for up to 3 days, and add powdered sugar just before serving.
Why did my pie crack? Cracking usually comes from overbaking. The center should be set but not completely firm when you take it out of the oven; it will continue to set as it cools.
Is it necessary to refrigerate it? Yes, this is a custard-based pie. Chilling is essential for food safety and to achieve the proper firm, sliceable texture.
Common Mistakes to Avoid
- Using Cold Ingredients: Cold cheese and eggs will not blend smoothly, leading to a grainy filling. Always bring them to room temperature first.
- Overmixing the Filling: Once you add the flour, mix just until combined. Overmixing can incorporate too much air and affect the texture.
- Skipping the Chill Time: Serving the pie warm will result in a runny, messy slice. Patience is key for the perfect consistency.
- Overbaking: Bake until just set. The residual heat will continue to cook the pie as it cools. Overbaking causes dryness and cracking.
Conclusion
This Italian Ricotta Pie is a celebration of simple, creamy flavors elevated by citrus zest and warm spice. By following the step-by-step guide and heeding the common pitfalls, you can confidently create a stunning, traditional dessert that is sure to impress. Its make-ahead nature makes it a stress-free choice for entertaining, offering a taste of authentic Italian comfort with every slice.
