Italian Ricotta Pie Recipe

If you’re searching for a luscious, creamy classic to grace your table, look no further than Italian Ricotta Pie. This beloved dessert is a staple for spring celebrations and family gatherings, offering a delicate, lightly sweet ricotta custard nestled in a flaky pie crust—simple yet unforgettable.

Ingredients You’ll Need

Every ingredient in this Italian Ricotta Pie sings its own essential note. You’ll be amazed how basic pantry items—with no fuss or fancy equipment—transform into a stunning, mouthwatering dessert with authentic Italian flair.

• 1 1/4 cups milk: Adds moisture and lightness to the custard, keeping each slice delicately creamy.
• 2 tablespoons cornstarch: Gently thickens the filling so it slices beautifully and holds its shape after cooling.
• 15 oz ricotta cheese: The star of the show—choose whole-milk ricotta for a dreamy, rich texture and a classic flavor.
• 3 large eggs: Binds the filling and gives the pie its wonderfully smooth, custard-like finish.
• 1 teaspoon vanilla extract: Brightens every bite with warm, fragrant undertones that elevate the whole pie.
• ½ cup granulated sugar: Sweetens the pie just enough, letting the gentle flavor of ricotta shine through.
• ½ teaspoon cinnamon: A whisper of spice gives depth and ties all the flavors together with an inviting aroma.
• 1 (9-inch) pie crust: The base that cradles the luscious filling—store-bought or homemade, your call!

Variations

The beauty of Italian Ricotta Pie is how endlessly adaptable it can be; don’t be afraid to riff and experiment based on what excites your taste buds or what you have in your pantry!

• Lemon Zest Twist: Fold in a teaspoon of lemon zest for a bright, citrusy version that feels like pure spring in a slice.
• Chocolate Ricotta Pie: Add a handful of mini chocolate chips or a swirl of melted chocolate into the filling for a decadent, crowd-pleasing twist.
• Crust-Free (Gluten-Free) Option: Skip the traditional crust and bake the filling in a buttered pie dish for a naturally gluten-free treat.
• Spiced Up: Sprinkle a pinch of nutmeg or orange zest for an extra layer of cozy, warming flavor.

How to Make Italian Ricotta Pie

Step 1: Prepare the Pie Crust

Start by preheating your oven to 350°F (175°C). Gently place your pie crust into a 9-inch pie dish, making sure it’s nestled into the edges and crimped decoratively. A chilled crust helps keep the base crisp after baking, so if you have time, pop it in the fridge while you mix the filling.

Step 2: Whisk Cornstarch and Milk

In a large mixing bowl, combine half of the milk with the cornstarch. Whisk until the cornstarch is completely dissolved and the mixture looks silky—this step ensures your custard will thicken smoothly and without lumps.

Step 3: Mix the Ricotta Filling

Add the remaining milk, ricotta cheese, eggs, vanilla extract, sugar, and cinnamon to your bowl. Using a handheld whisk (or even an electric mixer on low), blend the ingredients until the mixture is creamy and lump-free, but try not to overmix—gentle is best!

Step 4: Fill and Bake

Pour the ricotta custard into the prepared pie shell. Place the pie on the middle rack of your oven and bake for 55–65 minutes, or until the edges are set and the center gently jiggles (think of it like a cheesecake). Don’t worry—it will firm up as it cools!

Step 5: Cool and Chill

Once baked, let your Italian Ricotta Pie come to room temperature before transferring it to the fridge. For the dreamiest slices, refrigerate for at least 1 hour—overnight is even better. This rest time is what transforms the filling into its signature velvety perfection.

How to Serve Italian Ricotta Pie

Garnishes

A dusting of powdered sugar just before serving gives Italian Ricotta Pie a soft, elegant finish. For a touch of zest, scatter a pinch of lemon or orange zest on top, or crown each slice with a few fresh berries for color and a gentle burst of tartness.

Side Dishes

Let your Italian Ricotta Pie shine by pairing it simply! A steaming espresso, cappuccino, or a glass of dessert wine (like Vin Santo) truly brings out the pie’s flavors. If you want to add something extra, a bowl of fresh fruit or a scoop of vanilla gelato makes an inspired side.

Creative Ways to Present

To jazz things up for a special occasion, use a stencil to create a delicate pattern with powdered sugar or arrange sliced fruits in a pinwheel around each serving. You can also bake mini Italian Ricotta Pie tartlets in individual ramekins for beautiful, personal desserts that look straight out of a pastry shop!

Make Ahead and Storage

Storing Leftovers

Italian Ricotta Pie stores wonderfully! Cover the cooled pie tightly with plastic wrap or foil and refrigerate. It stays fresh and delicious for up to four days, and some say it tastes even better as the flavors meld over time.

Freezing

If you’re planning ahead (or have leftovers to save), Italian Ricotta Pie freezes quite well. Cut into individual slices and wrap each tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge, and enjoy a homemade treat anytime the craving strikes!

Reheating

For the most luscious texture, enjoy this pie chilled or at cool room temperature. If you prefer a warmer slice, gently reheat in the microwave for 10-15 seconds, or place in a low (300°F) oven until just warmed—take care not to overheat or the custard may dry out.

FAQs

Final Thoughts

There’s no dessert quite as comforting and inviting as a classic Italian Ricotta Pie. I hope you treat yourself—and anyone lucky enough to join you—to a homemade slice of this timeless favorite. Buon appetito!

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