Description
This classic Italian Ricotta Pie is a creamy and comforting dessert featuring a rich ricotta cheese filling sweetened with sugar and flavored with vanilla and lemon zest, nestled in a flaky pie crust. Enhanced with warm cinnamon and optional mini chocolate chips, it’s baked to a golden perfection and served chilled for the ideal velvety texture, making it a beloved treat for holidays and special occasions.
Ingredients
Scale
Filling
- 2 cups whole milk ricotta cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips (optional)
Crust
- 1 unbaked 9-inch pie crust
Finishing
- 1 tablespoon powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully reach temperature to ensure even baking.
- Mix the ricotta and sugar: In a large bowl, combine the ricotta cheese and granulated sugar. Stir or beat them together until the mixture is smooth and creamy.
- Add eggs gradually: Incorporate the eggs one at a time, beating thoroughly after each addition to create a well-emulsified filling.
- Flavor the mixture: Stir in the vanilla extract, lemon zest, ground cinnamon, and salt until all ingredients are fully combined.
- Add chocolate chips: Gently fold in the mini chocolate chips if you are using them, distributing them evenly throughout the filling.
- Fill the pie crust: Pour the prepared ricotta filling into the unbaked 9-inch pie crust, smoothing out the top with a spatula for even baking.
- Bake the pie: Place the pie in the preheated oven and bake for 50 to 60 minutes, until the center is set and the top has developed a light golden color.
- Cool the pie: Remove the pie from the oven and let it cool completely at room temperature to allow the filling to firm up.
- Chill before serving: Refrigerate the cooled pie for at least 2 hours to achieve the best texture and flavor.
- Serve with a dusting: Just before slicing and serving, optionally dust the top with powdered sugar for an elegant finish.
Notes
- Use whole milk ricotta for the creamiest and richest texture.
- For an ultra-smooth filling, strain the ricotta through a fine mesh sieve before mixing.
- This pie tastes best when chilled and can be prepared a day ahead to develop flavors.
