Description
This Sweet & Creamy Italian Ricotta Pie is a delightful dessert featuring a smooth and luscious ricotta filling infused with vanilla, lemon zest, and almond extract baked in a crisp pie crust. Perfect for any occasion, this easy-to-make pie offers a light, sweet, and creamy texture complemented by a hint of citrus and nutty aroma.
Ingredients
Scale
Filling
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon almond extract
Crust
- 1 unbaked 9-inch pie crust
Optional Topping
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for even baking of the ricotta pie.
- Mix Ricotta and Sugar: In a large mixing bowl, combine the ricotta cheese and granulated sugar. Stir the mixture until it becomes smooth and creamy, ensuring no lumps remain.
- Add Eggs: Incorporate the eggs one at a time into the ricotta mixture, beating well after each addition. This helps maintain a silky and well-blended consistency for the filling.
- Add Flavorings: Stir in the vanilla extract, lemon zest, and almond extract until the flavors are evenly distributed throughout the filling.
- Fill the Pie Crust: Pour the ricotta mixture into the unbaked 9-inch pie crust, spreading it evenly to create a smooth surface.
- Bake: Place the pie in the preheated oven and bake for 45 to 50 minutes, or until the center is set and the top turns lightly golden. This ensures the filling is cooked through yet creamy.
- Cool: Remove the pie from the oven and let it cool completely at room temperature, allowing the filling to firm up for perfect slicing.
- Serve: Before serving, dust the top lightly with powdered sugar if desired to add a touch of sweetness and an elegant presentation.
Notes
- Make sure not to overbeat the eggs to avoid a dense pie filling.
- Lemon zest should be finely grated to blend smoothly into the filling.
- Letting the pie cool completely enhances the texture and flavor.
- This pie is best served chilled or at room temperature.
- For a gluten-free option, use a gluten-free pie crust.
- Store any leftovers covered in the refrigerator for up to 3 days.
