Silky Homemade Ricotta Pie Recipe for Sweet Bliss

Nestled in my nonna’s cherished ricotta pie recipe lies a delightful culinary secret passed down through generations.

Whispers of creamy goodness dance between delicate layers of pastry and smooth filling.

Family gatherings always buzzed with excitement when this dessert emerged from the kitchen.

Rustic ingredients blend seamlessly, creating a symphony of comfort and tradition.

Memories of warm slices shared around our wooden table flood my senses with nostalgia.

Sweet and subtle, this pie carries the heartbeat of home-cooked love.

Prepare to savor every delectable bite that connects you to a rich, delicious heritage.

Perfect Pairings for Ricotta Pie Slices

• Sauvignon Blanc or Pinot Grigio complement the pie's creamy texture and delicate sweetness, cutting through the richness with their bright, citrusy notes.
• Serve alongside fresh strawberries or blueberry compote to enhance the pie's subtle flavors and add a burst of vibrant color and natural sweetness.
• A strong, smooth espresso balances the pie's creamy filling, providing a bold contrast and cleansing the palate between each delectable bite.
• Sprinkle toasted almonds or candied pecans on top to introduce a delightful crunch and nutty undertone that elevates the pie's overall taste experience.

Ricotta Pie Variations from Citrus to Chocolate

• Gluten-Free Ricotta Pie: Swap regular flour with almond flour or gluten-free flour blend to create a celiac-friendly crust that's just as flaky and delicious.
• Vegan Ricotta Alternative: Replace traditional ricotta with tofu or cashew-based ricotta cheese, using plant-based butter and egg substitutes to maintain the pie's creamy texture.
• Low-Sugar Option: Use monk fruit sweetener or stevia instead of sugar, reducing overall carbohydrate content for diabetic-friendly and keto-friendly dietary needs.
• Herbal Infusion Variation: Add fresh herbs like basil or thyme to the ricotta filling for a savory Mediterranean-inspired version that transforms the classic sweet pie into a more complex appetizer or brunch dish.

Common Questions About Ricotta Pie

• Can I make the pie crust ahead of time?

Yes, you can prepare the pie crust dough up to 2 days in advance. Wrap it tightly in plastic wrap and store in the refrigerator until you’re ready to roll and bake.

• What if I don't have a pastry cutter?

No worries! You can use two forks or your fingertips to cut the cold butter into the flour mixture. The key is to work quickly to keep the butter cold and create those flaky crumbs.

• How do I know when the pie crust is properly mixed?

The dough should just come together and look slightly crumbly. Avoid overmixing, which can make the crust tough. When you can pinch the dough and it holds together, it’s ready.

• Can I freeze the pie crust dough?

Absolutely! The pie crust dough can be frozen for up to 1 month. Wrap it tightly in plastic wrap and then in a freezer bag. Thaw in the refrigerator overnight before using.

Ricotta Pie: A Classic Dessert with Creamy Flair

• This ricotta pie recipe offers a swift and simple preparation process, perfect for bakers who want delicious results without spending hours in the kitchen.
• Suitable for various occasions like family gatherings, potlucks, or weekend brunches, this pie adapts effortlessly to different social settings.
• Designed with straightforward steps and minimal ingredients, this recipe welcomes novice bakers to create a professional-looking dessert with confidence and ease.
• Delivers a nostalgic, homemade taste that reminds you of traditional family recipes, providing warmth and satisfaction in every slice.

Ingredients Needed for Traditional Ricotta Pie

• Flour: A key structural ingredient for the pie crust base.
• Sugar: Adds a subtle sweetness to the crust.
• Salt: Enhances overall flavor and balances sweetness.
• Baking Powder: Helps create a light, slightly risen texture.

• Cold Butter: Essential for creating flaky, tender crust texture. Choose high-quality unsalted butter for best results.
• Eggs, Vanilla: Provide binding, richness, and depth of flavor. Use fresh eggs and pure vanilla extract.

• Plastic Wrap: Helps rest and firm up the pie dough. Standard kitchen plastic wrap works perfectly.

How to Bake an Italian Ricotta Pie Step by Step

Step 1: Prepare Pie Crust Dough

• Flour
• Sugar
• Salt
• Baking powder

Whisk the dry ingredients together until well blended.

Cut cold butter into small cubes and add to the flour mixture. Use a pastry cutter or fork to blend until the texture resembles coarse crumbs.

Crack eggs into the bowl and add vanilla extract. Mix until a soft dough forms.

Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.

Step 2: Create Ricotta Filling

• Ricotta cheese
• Cream cheese
• Sugar
• Eggs
• Vanilla extract

Whisk until smooth and creamy with no lumps.

Fold in fresh mixed berries gently to distribute evenly throughout the filling.

Step 3: Assemble Pie

Preheat the oven to 375°F.

Roll out the chilled pie dough on a floured surface into a large circle.

Carefully transfer the dough to a pie dish, pressing it into the bottom and sides.

Pour the ricotta and berry filling into the prepared crust.

Smooth the top with a spatula.

Step 4: Bake Pie

Place the pie in the preheated oven.

Bake for 45-50 minutes, or until the crust turns golden brown and the filling is set.

The center should have a slight jiggle but not be liquid.

Remove from the oven and let cool completely on a wire rack.

Step 5: Finish and Serve

Once cooled, refrigerate the pie for at least 2 hours to allow the filling to set completely.

Before serving, dust the top with powdered sugar.

Slice and serve chilled.

Tips to Nail the Texture of Ricotta Pie

• Chill Dough Thoroughly: Refrigerate the pastry dough for at least 30 minutes to prevent shrinking and ensure a flaky, tender crust.
• Master Butter Incorporation: Use cold butter and cut it into the dry ingredients until the mixture resembles coarse crumbs for the perfect pie crust texture.
• Handle Dough Gently: Avoid overworking the dough to maintain a light, delicate crust that won't become tough or dense.
• Temperature Matters: Ensure ingredients are cold when making the pie crust to create those sought-after flaky layers that melt in your mouth.
• Roll with Precision: Use a light touch when rolling out the dough, and dust your surface with flour to prevent sticking and maintain the crust's delicate structure.

Keeping Ricotta Pie Fresh After Baking

• Store leftover ricotta pie in an airtight container for up to 3-4 days. Cover tightly with plastic wrap or aluminum foil to prevent drying out.
• Allow pie to reach room temperature before storing to prevent condensation and maintain texture.
• Warm individual slices in the oven at 325°F for 10-15 minutes until heated through. Avoid microwave to keep crust crisp.
• Wrap completely cooled pie in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in refrigerator before reheating.

Ricotta Pie Recipe

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4.7 from 38 reviews

• Total Time: 45 minutes
• Yield: 8 1x

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Description

Sicilian ricotta pie blends sweet nostalgia with creamy Mediterranean charm, inviting families to savor generations of culinary tradition. Delicate pastry and silky ricotta filling promise a slice of pure comfort that connects you to the heart of Italian cooking.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups (250g) all-purpose flour
• 2 cups (500g) ricotta cheese, drained if watery
• 3 large eggs
• ½ cup (115g) unsalted butter, cold & cubed
• ¾ cup (150g) granulated sugar

Sugar and Sweeteners:

• ½ cup (100g) granulated sugar

Spices and Flavor Enhancers:

• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon cinnamon (optional, for warmth)

Additional Optional Ingredients:

• ½ cup mini chocolate chips or candied fruit (optional, for extra flavor)

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Instructions

1. Combine dry ingredients in a spacious mixing vessel, thoroughly blending flour, sugar, salt, and baking powder using a whisk to ensure even distribution.
2. Incorporate cold butter into the dry mixture, methodically cutting it in with a pastry cutter or fork until the texture resembles rough, uneven crumbs with a sandy consistency.
3. Introduce eggs and vanilla extract to the crumbly mixture, gently folding and mixing until a cohesive dough emerges, taking care not to overwork the delicate pastry.
4. Wrap the formed dough securely in plastic film, allowing it to rest and chill in the refrigerator for half an hour, which helps relax the gluten and solidify the butter for a more tender crust.
5. While the dough chills, prepare the ricotta filling by combining ricotta cheese, eggs, sugar, and vanilla in a separate bowl, whisking until smooth and fully integrated.
6. After the resting period, remove the dough from the refrigerator and roll it out on a lightly floured surface, creating a uniform thickness for the pie crust.
7. Carefully transfer the rolled dough to a pie dish, pressing it gently into the corners and trimming any excess around the edges.
8. Pour the prepared ricotta mixture into the assembled crust, spreading it evenly to ensure a consistent filling.
9. Place the pie in a preheated oven, baking until the filling sets and the crust turns a golden brown, typically around 45-50 minutes.
10. Remove from the oven and allow the pie to cool completely, which helps the filling firm up and makes for cleaner slicing.

Notes

• Ensure butter is extra cold for the flakiest, most tender crust possible by chilling it in the freezer for 10-15 minutes before cutting into the flour mixture.
• Swap out traditional flour with gluten-free alternatives like almond or rice flour to accommodate celiac or gluten-sensitive diets without compromising texture.
• Allow the dough to rest in the refrigerator for the full 30 minutes to help relax the gluten and prevent shrinking during baking, resulting in a more stable and uniform pie crust.
• Use a food processor for an even quicker and more consistent method of cutting butter into the flour, which helps create those sought-after flaky layers in your pie crust.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 400
• Sugar: 28g
• Sodium: 150mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 100mg