Description of this recipe:
This Italian Ricotta Pie is a delightful dessert that perfectly balances creamy ricotta cheese with a sweet, buttery crust. Infused with hints of vanilla and optional citrus zest, this pie offers a comforting yet sophisticated taste that will impress your family and friends.
Why you will love this recipe:
You will love this Italian Ricotta Pie because it combines simplicity with elegance. The creamy filling is rich without being overwhelming, and the crust adds a delightful crunch. Plus, it’s versatile—feel free to customize it with your favorite add-ins like chocolate chips or nuts. Whether served at a festive gathering or as a cozy family dessert, this pie is sure to become a favorite.
Introduction
Italian desserts often evoke a sense of warmth and nostalgia, and this Italian Ricotta Pie is no exception. Originating from the southern regions of Italy, this pie is traditionally enjoyed during special occasions and family gatherings. Its main ingredient, ricotta cheese, lends a creamy texture and a mild flavor that pairs beautifully with a variety of sweet additions. In this recipe, we’ll explore how to make this delightful pie from scratch, including tips for perfecting the crust and filling. So, roll up your sleeves and get ready to impress your loved ones with this exquisite dessert!
Ingredients:
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter (cold, cut into cubes)
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Pinch of salt
For the Filling:
- 2 cups whole milk ricotta cheese (drained for extra creaminess)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional, for brightness)
- 1/4 teaspoon ground cinnamon (optional, for warmth)
Optional Add-Ins:
- 1/2 cup mini chocolate chips
- 1/4 cup candied fruit (like orange peel or cherries)
- 1/4 cup chopped pistachios or almonds (for crunch)
Preparation:
Step 1: Prepare the Crust
In a mixing bowl, combine the flour, cold butter, sugar, and salt. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Add the egg yolk and vanilla extract, mixing until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling step is crucial for achieving a flaky crust.
Step 2: Preheat Your Oven
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or tart pan with butter or cooking spray to ensure easy removal after baking.
Step 3: Roll Out the Dough
On a lightly floured surface, roll out the chilled dough into a circle slightly larger than your pie dish. Carefully transfer the dough to the dish, pressing it gently into the bottom and sides. Trim any excess dough and crimp the edges decoratively. Prick the bottom of the crust with a fork to prevent puffing during baking.
Step 4: Blind Bake the Crust
Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake for 10–12 minutes, then remove the weights and bake for an additional 5 minutes, or until the crust is lightly golden. This process, known as blind baking, ensures a crisp crust that won’t become soggy once the filling is added. Set aside to cool slightly.
Step 5: Make the Filling
In a large mixing bowl, whisk together the ricotta cheese, sugar, eggs, vanilla extract, lemon zest, and cinnamon (if using). Mix until smooth and creamy. If adding optional ingredients like chocolate chips or candied fruit, fold them in gently at this stage to ensure even distribution without overmixing.
Step 6: Assemble and Bake
Pour the ricotta filling into the pre-baked crust, spreading it evenly. Bake in the preheated oven for 35–40 minutes, or until the filling is set and the top is lightly golden. To check for doneness, insert a knife into the center—it should come out clean. This step is crucial to ensure the pie holds its shape when sliced.
Step 7: Cool and Serve
Let the pie cool completely on a wire rack before slicing. Dust with powdered sugar or garnish with fresh berries for an elegant finish. Serve at room temperature or chilled, depending on your preference. This pie is not only delicious but also beautiful, making it a perfect centerpiece for any dessert table.
Serving Suggestions:
Serve this Italian Ricotta Pie with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Fresh fruit, such as strawberries or raspberries, adds a refreshing contrast to the creamy filling. For a touch of elegance, consider pairing it with a glass of dessert wine or espresso.
Tips:
- For the best flavor, use high-quality ricotta cheese. If possible, opt for fresh, homemade ricotta.
- If you prefer a sweeter pie, feel free to adjust the sugar in the filling according to your taste.
- Experiment with different flavor combinations by adding your favorite spices or extracts, such as almond or orange.
- This pie can be made a day in advance; it often tastes even better after resting overnight in the refrigerator.
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Nutritional Information:
Calories: 320 per slice (based on 8 servings)
Protein: 8g
Sodium: 150mg
Conclusion
This Italian Ricotta Pie with a Sweet Twist is a delightful dessert that brings a taste of Italy to your kitchen. Its creamy filling, complemented by a buttery crust, makes it a perfect treat for any occasion. Whether you’re celebrating a special event or simply treating yourself to something sweet, this pie is sure to impress. So, gather your ingredients and get ready to create a dessert that is as delicious as it is beautiful!
Questions and Answers about this Recipe:
- Can I use low-fat ricotta cheese for this recipe?
Yes, you can use low-fat ricotta cheese, but keep in mind that it may alter the texture and creaminess of the filling. For the best results, whole milk ricotta is recommended. - How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pie can also be frozen for up to a month; just make sure to wrap it tightly to prevent freezer burn. - Can I make the crust ahead of time?
Absolutely! You can prepare the crust in advance and store it wrapped in plastic wrap in the refrigerator for up to 2 days. You can also freeze the unbaked crust for up to a month. - What can I substitute for the granulated sugar?
You can use alternatives like coconut sugar or honey, but be aware that this may slightly change the flavor and texture of the pie. - Is this pie suitable for special dietary needs?
If you need a gluten-free option, you can substitute the all-purpose flour with a gluten-free flour blend. Additionally, ensure that any optional add-ins are gluten-free as well.
