Description
This classic Italian Ricotta Pie features a creamy, fluffy ricotta filling flavored with vanilla and lemon, all encased in a tender homemade pie crust. Baked until golden with a cinnamon dusting, it’s a perfect dessert for any occasion, served chilled with whipped cream for a luscious finish.
Ingredients
Pie Crust
- 1 disc pasta folla or pie dough (cold)
Filling
- 1 lb ricotta (drained)
- ½ cup sour cream
- ⅔ cup sugar
- 1 tablespoon all-purpose flour
- 2 tablespoons vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon salt
- 4 eggs
- 1 teaspoon cinnamon
For Serving
- Whipped cream
Instructions
- Preheat and Prepare Dough: Preheat your oven to 350℉. On a lightly floured workspace, dust the rolling pin and the cold dough. Roll the dough out to approximately 11 inches so it will fit into a 9-inch deep dish pie plate.
- Place Dough in Pie Plate: Transfer the rolled dough carefully to the pie plate. Tuck in any loose edges under and gently press it to fit the plate shape. Put the crust in the freezer to chill while you prepare the filling.
- Mix Ricotta Filling: Using an electric mixer, whip together the drained ricotta, sour cream, and sugar for 2-3 minutes until the mixture is light, fluffy, but still slightly grainy in texture.
- Add Flavorings and Eggs: Incorporate the flour, vanilla extract, lemon zest, lemon juice, and salt into the ricotta mixture. Then, add the eggs one at a time, beating well after each addition to ensure full incorporation.
- Fill Pie Crust: Remove the pie crust from the freezer and pour the ricotta filling into it, smoothing the top with a spatula.
- Add Cinnamon and Bake: Dust the entire top of the filling evenly with cinnamon. Bake the pie for about 50 minutes until the crust is golden brown and the filling is mostly set but still has a slight jiggle in the center.
- Cool and Chill: Take the pie out of the oven and allow it to cool to room temperature. Then refrigerate it for 5-6 hours or overnight to chill completely and set the filling firmly.
- Serve: Slice the pie into wedges and serve with generous dollops of whipped cream on top for a rich, creamy finish.
Notes
- Drain the ricotta well to avoid a watery filling. Placing it in a fine mesh sieve or cheesecloth to let excess moisture drip off will help achieve the proper texture.
- This pie is best served cold after chilling to allow the flavors to meld and the filling to firm up.
- If pasta folla dough is unavailable, a standard pie dough or shortcrust pastry works equally well.
- For a slight tang and richness, sour cream complements the ricotta beautifully in the filling.
- Make sure not to overbake; a slight jiggle in the center means the filling will set perfectly as it cools.
