Classic Creamy Italian Ricotta Pie
A simple, silky, and lightly sweet Italian ricotta pie with a buttery crust, lemon zest, and vanilla, perfect for any occasion and easy to make.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Italian
Ingredients
Scale
- 2 cups (450 g) whole milk ricotta cheese
- 3 large eggs, room temperature
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon pure vanilla extract
- Zest of 1 medium lemon
- 2 tablespoons (15 g) all-purpose flour (for filling)
- 1 cup (225 g) unsalted butter, softened (for crust)
- 2 cups (250 g) sifted all-purpose flour (for crust)
- 1/2 cup (100 g) granulated sugar (for crust)
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
- Prepare the crust: In a large bowl, cream 1 cup softened unsalted butter with 1/2 cup granulated sugar until fluffy (about 3-4 minutes). Add 2 cups sifted all-purpose flour and mix gently until dough forms a ball. Wrap in plastic and chill for 20 minutes.
- Roll out the dough: Lightly flour your work surface and roll dough into a 12-inch circle. Transfer to a 9-inch pie pan, pressing evenly into bottom and sides. Trim excess and prick base with fork.
- Pre-bake the crust: Preheat oven to 350°F (175°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights, bake another 5 minutes until lightly golden.
- Make the filling: Beat 2 cups ricotta until smooth. Add 3/4 cup sugar, 3 eggs, vanilla extract, and lemon zest. Beat until combined. Stir in 2 tablespoons sifted flour.
- Optional: Separate 1 egg white from the 3 eggs. Beat until stiff peaks form and gently fold into ricotta mixture for airy texture.
- Fill and bake: Pour filling into pre-baked crust, smooth top. Bake at 350°F (175°C) for 35-40 minutes until filling is set but slightly wobbly in center.
- Cool and serve: Cool completely on wire rack, then chill in fridge at least 2 hours. Dust with powdered sugar before serving if desired.
Notes
Sift flour before mixing to avoid lumps. Chill crust dough to prevent shrinkage. Pre-baking crust keeps it crisp under moist filling. Folding in beaten egg whites adds airiness but is optional. Watch crust edges during baking and cover with foil if browning too fast. Filling should be set but slightly wobbly to avoid dryness. Pie tastes better after chilling overnight.
Nutrition
- Serving Size: 1 slice (1/8th of pi
- Calories: 320
- Sugar: 12
- Fat: 22
- Carbohydrates: 20
- Protein: 9
Keywords: ricotta pie, Italian dessert, creamy pie, lemon zest, easy pie recipe, homemade dessert, classic Italian pie