Description
1 pre-made pie crust (or homemade)
2 cups whole milk ricotta cheese
¾ cup granulated sugar
3 large eggs
1 tsp vanilla extract
½ tsp almond extract (optional)
1 tbsp lemon zest
¼ tsp salt
½ tsp cinnamon
¼ cup mini chocolate chips (optional)
Powdered sugar for dusting
Directions:
Preheat & Prepare: Preheat oven to 350°F (175°C). Roll out the pie crust into a 9-inch pie dish and crimp the edges.
Mix the Filling: In a large bowl, whisk together ricotta cheese, sugar, eggs, vanilla extract, almond extract (if using), lemon zest, salt, and cinnamon until
smooth. Fold in mini chocolate chips if desired.
Bake the Pie: Pour the filling into the prepared crust and smooth the top. Bake for 50-55 minutes, or until the center is set and slightly golden.
Cool & Serve: Let the pie cool completely, then refrigerate for at least 2 hours. Dust with powdered sugar before serving.
Prep Time: 15 minutes Cooking Time: 55 minutes Total Time: 1 hour 10 minutes Kcal: 280 per slice Servings: 8 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect ricotta pie every time.
- Prepare the Crust: If using a pre-made crust, simply unroll and press it into a 9-inch pie dish. For a homemade touch, roll your dough to a 12-inch circle before fitting it into the dish. Crimp the edges decoratively with your fingers or a fork.
- Combine Wet Ingredients: In a large mixing bowl, vigorously whisk the ricotta cheese, granulated sugar, and eggs together until the mixture is completely smooth and no large lumps of ricotta remain. This is the foundation of your filling’s texture.
- Add Flavors: Whisk in the vanilla extract, optional almond extract, lemon zest, salt, and cinnamon. Ensure the zest and spices are evenly distributed throughout the creamy mixture.
- Fold in Mix-ins: If using mini chocolate chips, gently fold them in with a spatula. Avoid overmixing at this stage to prevent the chips from bleeding color.
- Bake to Perfection: Pour the filling into the crust and smooth the top. Place the pie on the center rack of your preheated oven. Bake for 50-55 minutes. The pie is done when the edges are puffed and the center is set with just a slight, gentle jiggle.
- Chill Thoroughly: This is a crucial step. Allow the pie to cool to room temperature on a wire rack, then refrigerate for a minimum of 2 hours, or preferably overnight. This allows the filling to firm up for clean slices.
Serving Suggestions
While delicious dusted with powdered sugar, this versatile pie pairs beautifully with other toppings. Serve each slice with a dollop of freshly whipped cream, a drizzle of raspberry coulis, or a side of macerated berries. For a festive touch, garnish with fresh mint or lemon zest curls. It makes an excellent dessert for brunches, Easter, or any spring celebration.
How-to Summary
Prepare a 9-inch pie crust. Whisk ricotta, sugar, eggs, extracts, zest, salt, and cinnamon until smooth. Fold in optional chocolate chips. Pour into crust and bake at 350°F for 50-55 minutes until set. Cool completely, then chill for at least 2 hours before dusting with powdered sugar to serve.
Frequently Asked Questions
Can I use part-skim ricotta? Yes, but whole milk ricotta yields a richer, creamier texture and flavor. Part-skim may result in a slightly drier filling.
How do I know when the pie is done baking? The edges will be lightly golden and puffed, and the center should look set. It will still have a slight jiggle when you gently shake the pan, which will firm up during chilling.
Can I make this pie ahead of time? Absolutely. This pie benefits from making it a day ahead. Cover it tightly after chilling and store in the refrigerator for up to 3 days.
Can I freeze ricotta pie? Yes. Cool the pie completely, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
What can I use instead of almond extract? You can omit it entirely for a pure lemon-vanilla flavor, or substitute it with an additional 1/2 teaspoon of vanilla extract or a teaspoon of amaretto liqueur.
Common Mistakes to Avoid
- Not Draining Ricotta: If your ricotta seems very watery, drain it in a fine-mesh sieve for 15-20 minutes to prevent a soggy filling.
- Overmixing After Adding Chips: Stir chocolate chips in just until combined to prevent them from melting and streaking the filling.
- Skipping the Chill Time: Serving the pie warm will result in a runny, messy slice. Patience is key for the perfect sliceable texture.
- Overbaking: Baking until the center is completely firm can lead to a dry, cracked pie. Remember, it will continue to set as it cools.
Conclusion
This classic ricotta pie is a testament to simple, elegant desserts. With its creamy, lightly sweetened filling and hints of citrus and spice, it’s a crowd-pleaser that feels special without being complicated. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve a beautifully set pie with a wonderfully smooth texture. Whether for a holiday table or a weekend treat, this recipe is sure to become a cherished favorite.