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    Ricotta Pie Recipe | The Recipe Critic

    Team_DailyRecipesOnlineBy 6 Mins Read


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    This creamy Ricotta Pie has a milky cinnamon taste with a trace of lemon. The flavour is unimaginable, and it’s surprisingly gentle for a cheese-based custard and buttery shortbread crust.

    Side shot of a slice of ricotta pie being lifted out of the whole pie pan. Side shot of a slice of ricotta pie being lifted out of the whole pie pan.

    Causes You’ll Love This Recipe

    • Nice Make-Forward Dessert: This pie wants to relax in a single day, making it an incredible dessert to arrange the evening earlier than. It’s straightforward to drag out on your celebration or simply make your life easier!
    • Crowd-Pleaser: The feel and flavors on this pie make everybody joyful! The sleek, creamy, and barely candy ricotta filling is satisfying with out being heavy.

    Household Custom

    You guys are going to like this creamy, scrumptious pie. I’m excited to make it for my Easter dinner this 12 months. I discovered that this pie’s cultural roots are in Italian-American custom. Households share this pie in the course of the Easter vacation as an emblem of renewal. I’m going to serve it as a dessert with my apricot glazed ham, cheesy potatoes, and hot cross buns. Do you’ve Easter dinner traditions?

    Elements For Ricotta Pie Crust and Filling

    How do you make Ricotta Pie?

    This Italian ricotta pie recipe is straightforward to make, and it tastes superb with its creamy ricotta filling and buttery crust. It makes use of primary components like ricotta cheese, in addition to many pantry staples. Scroll to the underside of the put up for precise measurements.

    Pasta Frolla (Crust)

    1. Prep: Preheat the oven to 350 levels Fahrenheit. Add the flour, powdered sugar, baking powder, and salt to a big bowl and whisk till mixed.
    2. Butter: Grate the chilly butter on a box grater after which toss with the flour combination.
    3. Knead: Add the egg and stir till mixed. Use your palms to softly knead the egg into the flour combination till it kinds a dough.
    4. Roll: On a clear, frivolously floured floor, use a rolling pin to roll out the dough till you’ve a big circle that’s about 11 inches throughout.
    5. Chill: Switch it right into a 9-inch pie dish, urgent it down into the underside and crimping the sting as desired. Chill the crust within the freezer when you put together the filling.
    Overhead shot of the dry ingredients whisked together in a bowl. Overhead shot of the dry ingredients whisked together in a bowl.
    Overhead shot of cold butter grated in a cheese grater. Overhead shot of cold butter grated in a cheese grater.
    Overhead shot of the butter and dry ingredient mixture with an egg on top.Overhead shot of the butter and dry ingredient mixture with an egg on top.
    Overhead shot of the pie crust rolled out next to a rolling pin. Overhead shot of the pie crust rolled out next to a rolling pin.
    Overhead shot of the pie crust pressed into a pie plate. Overhead shot of the pie crust pressed into a pie plate.

    Ricotta Pie Filling

    1. Combine: Whip the ricotta, bitter cream, and sugar collectively for 2-3 minutes with a hand mixer.
    2. Mix: Add the flour, lemon juice, lemon zest, vanilla and cinnamon.
    3. Add: Beat the eggs into the ricotta combination separately, then pour into your ready pie plate.
    4. Bake: Bake for 45-50 minutes, till the middle of the pie solely has a slight wobble to it if frivolously shaken. Take away the pie from the oven and let it cool to room temperature earlier than chilling in a single day within the fridge. Mud with powdered sugar earlier than serving.

    Sicilian Ricotta Pie Suggestions and Variations

    Listed below are a few of my suggestions and variations to make sure your pie seems simply the way you prefer it!

    • What can I do if my ricotta is simply too moist? In case your ricotta is kind of moist, line a fantastic mesh strainer with just a few layers of cheesecloth. Then, drain the ricotta for a few hours earlier than utilizing it on this recipe.
    • Simply hold kneading! When making the pasta frolla, the dough could seem too dry to come back collectively. You’ll seemingly have to knead and press the dough collectively for a couple of minutes earlier than it kinds a cohesive dough.
    • Make the crust thick! The crust for this pie shouldn’t be rolled as skinny as a standard pie crust. It ought to be someplace between ¼-½ inch thick.
    • Can I change up the crust? As a substitute of creating the pasta frolla crust, you need to use a daily pie crust. Both store-bought or homemade. The standard crust for a ricotta pie is extra just like a candy shortcrust, which has a crisp, crumbly texture, somewhat than a flakey pie crust.
    • Do I’ve to make use of cinnamon? You may omit the cinnamon if you want. It will give your pie a extra prevalent lemon taste.
    • Don’t overbake the pie! The filling ought to wobble within the heart however keep set on the sides when it’s achieved. It’ll proceed to bake because it cools. Overbaking the pie will trigger the filling to crack because it cools.

    Close up shot of the ricotta pie with a piece taken out.Close up shot of the ricotta pie with a piece taken out.

    Methods to Retailer Leftover Ricotta Pie

    • Fridge: Ricotta pie may be saved within the fridge for as much as 5 days. Cowl it with plastic wrap or aluminum foil or in an hermetic container.
    • Freezer: You may freeze ricotta pie for as much as 3 months. Ricotta tends to alter texture as soon as frozen, so I wouldn’t advocate freezing it. Should you do, wrap the pie or slices in 2-3 layers of plastic wrap, adopted by a layer of professional quality aluminum foil.

    Close up shot of a plated piece of ricotta pie. Close up shot of a plated piece of ricotta pie.

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    Pasta Frolla (Candy Shortcrust)

    Pasta Frolla (Candy Shortcrust)

    • Add the 1 ¾ cups all-purpose flour, ⅓ cup powdered sugar, ½ teaspoon baking powder, and ¼ teaspoon salt to a big bowl and whisk till mixed.

    • Grate the ½ cup unsalted butter on a field grater after which toss with the flour combination.

    • Add the 1 massive egg and stir till mixed, utilizing your palms to softly knead it into the flour combination till it kinds a dough.

    • On a clear, frivolously floured floor, roll out the dough till you’ve a big circle that’s about 11 inches throughout, then switch it right into a 9-inch pie dish, urgent it down into the underside and crimping the sting as desired. Chill the crust within the freezer when you put together the filling.

    Ricotta Filling

    • Whip the 2 cups entire milk ricotta, ½ cup bitter cream, and ¾ cup granulated sugar collectively for 2-3 minutes with a hand mixer

    • Add the 3 tablespoons all-purpose flour, 1 tablespoon recent lemon juice, 2 tablespoons lemon zest, 1 ½ teaspoons vanilla extract, and ½ teaspoon floor cinnamon. Beat within the 3 massive eggs separately.

    • Bake for 45-50 minutes, till the middle of the pie solely has a slight wobble to it if frivolously shaken. Take away the pie from the oven and let it room to room temperature earlier than chilling in a single day within the fridge. Mud with powdered sugar earlier than serving.

    Energy: 416kcalCarbohydrates: 53gProtein: 11gFats: 17gSaturated Fats: 9gPolyunsaturated Fats: 1gMonounsaturated Fats: 4gTrans Fats: 0.5gLdl cholesterol: 131mgSodium: 176mgPotassium: 116mgFiber: 1gSugar: 26gVitamin A: 564IUVitamin C: 3mgCalcium: 148mgIron: 2mg

    Vitamin data is routinely calculated, so ought to solely be used as an approximation.





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