Ricotta Pie Recipe

4.5 / 5 (2 reviews) 2 Comments

I have been wanting to try Ricotta Pie ever since I spied a recipe for it in one of my cookbooks. So I tried it out this week since I knew it could be a great as a Christmas dessert! In fact, it is very common in Italian American communities for Christmas and Easter.

ricotta pie

Ricotta pie is very similar to New York-style cheesecake, but the filling is lighter and less sweet than cheesecake. This version is flavored with lemon and vanilla. The crust, pasta frolla, is almost cookie-like and is used for many Italian sweet pastries and tarts. Yum!

ricotta pie pasta frolla crust and filling

This pie is okay to sit in the refrigerator for a day or so before serving, if needed, which means it could fit into your holiday schedule just fine.

baking ricotta pie

I’ve never had Ricotta Pie before this one, so I can’t really attest to authenticity. But I can tell you that it is delicious! It really is very similar to cheesecake, but not as sweet. I think the subtle lemon flavor and texture of this dessert are really nice, especially in contrast to all of the overly sugary treats around during Christmas and Easter.

ricotta pie dessert

[amd-zlrecipe-recipe:309]

Recipe from The King Arthur Flour Baker’s Companion

Ricotta Pie Recipe

4.5 / 5 (2 reviews)

Ingredients

  • Crust (Pasta Frolla):

  • 1 1/4 cups pastry or unbleached all-purpose flour
  • 1 teaspoon nonfat dry milk (optional, but recommended)
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 8 tablespoons cold butter
  • 1 large egg yolk
  • 1 teaspoon vanilla
  • 1 tablespoon water
  • 1/2 teaspoon lemon zest or a few drops of lemon oil
  • milk for brushing
  • Ricotta Pie Filling:

  • 1/4 cup unbleached all-purpose flour
  • 3/4 cup granulated sugar
  • 2 pounds part-skim ricotta cheese
  • 4 large eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon lemon oil or 1 tablespoon lemon zest

Instructions

  1. In a medium bowl, whisk together the dry crust ingredients, then cut in the cold butter. In a small bowl, whisk together the egg yolk, vanilla, and water. Stir the vanilla mixture into the dry mixture; the dough should be crumbly but hold together when squeezed. Press it into the bottom and up the sides of a 9-inch or 10-inch springform pan. Place pan in the refrigerator.
  2. Adjust an oven rack to bottom position. Preheat oven to 350.
  3. In a large bowl, combine flour, sugar, ricotta, eggs, vanilla, and lemon oil. Mix slowly but thoroughly; you don't want to beat air into the filling.
  4. Remove chilled crust from refrigerator and brush with a bit of milk on bottom and sides to help prevent crust from becoming soggy. Pour filling into crust. Place pie on the bottom rack of the oven and bake for 1 hour. Turn oven off and leave pie in the oven for an additional 30 minutes. Remove from oven and place on a wire rack to cool completely.
  5. When cool, remove from pan and dust with confectioners' sugar. Serve pie at room temperature, or refrigerate if you will be serving it later.
Ingredients: Lemon
Meal Type: Desserts, Christmas, Easter, Thanksgiving
Categories: Pie, Oven

Comments & Reviews

  • Sue

    Sounds yummy. Can we purchase a pie crust instead of making one?

    • Melanie

      You probably can! I personally haven’t tried doing that with this recipe though. I can tell you that it probably won’t be the same to use store-bought, but hopefully it will still be good. 😉 Can’t go too wrong with yummy pie and yummy crust!

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