Description
This Italian ricotta pie captures hearts for so many reasons. It's surprisingly simple, with a creamy, smooth texture that's just sweet enough. The filling is reminiscent of cheesecake but lighter and more delicate, making it perfect for any occasion.
Ingredients
2 pounds Whole Milk Ricotta Cheese
1 cup Granulated Sugar
4 Large Eggs
2 teaspoons Pure Vanilla Extract
1 tablespoon Orange Zest
1 teaspoon Lemon Zest
3 tablespoons All-Purpose Flour
1/2 cup Mini Chocolate Chips (optional)
1 double crust Pie Crust
Powdered Sugar for dusting
Instructions
- Step 1: Preheat your oven to 350°F. Prepare your pie pan by greasing it lightly with butter
- Step 2: Roll out your bottom pie crust and fit it into a 9-inch deep-dish pie pan. Trim the edges neatly
- Step 3: In a large mixing bowl, combine the ricotta cheese and sugar. Mix until smooth and well blended
- Step 4: Add the eggs one at a time, beating well after each additio
- Step 5: Stir in the vanilla extract, orange zest, and lemon zest
- Step 6: Gently fold in the flour until just combined
- Step 7: If using chocolate chips, fold them in now
- Step 8: Pour the ricotta mixture into the prepared pie crust. Smooth the top with a spatula
- Step 9: Roll out the top crust and cover the pie completely or create a lattice patter
- Step 10: Seal and crimp the edges. Brush the top crust with a beaten egg
- Step 11: Bake for 55-65 minutes until the crust turns golden brown and the filling sets
- Step 12: Cool completely before slicing
Notes
Always drain your ricotta if it looks watery to avoid a soggy crust.
Bring all ingredients to room temperature before mixing for better incorporation.
Let the pie cool completely, then refrigerate for at least four hours or overnight for cleaner slices.
- Prep Time: 20 mins
- Cook Time: 65 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 240 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 95 mg