Ricotta Pie Recipe
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5.0
24 reviews
Excellent
Ricotta Pie Recipe
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Best Italian Ricotta Pie Recipe is a classic, traditional recipe – often served at Easter time. This sweet ricotta pie has a creamy ricotta filling flavored with lemon zest and a hint of almond and vanilla all inside a super easy pie shell.
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Ingredients
For the Crust:
- 1 recipe Italian Pasta Frolla Dough Recipe click on link and find printable recipe at bottom of post
- For this recipe I only used the larger dough disc and saved the scraps to make small cookies.
For the Filling:
- 2 cups ricotta whole milk well-drained (about 15 oz)
- 5 tablespoons granulated sugar
- 1 teaspoon lemon zest
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 4 eggs room temperature
- Optional: freshly whipped cream for topping
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Instructions
Make the Dough
- Make the pasta frolla dough and set in fridge while preparing the filling.
- Preheat oven to 350 degrees F. Place oven rack to bottom third.
Filling and Assembly
- Make filling: If your ricotta has extra water strain it (see notes)
- Start by whipping the ricotta in a stand mixer with the whisk attachment or a large mixing bowl using a hand held electric mixer. Whip as you would whipped cream- very smooth consistency.
- Then, add the sugar and mix again. Add the eggs one by one to the ricotta mixture- scraping down the sides of the bowl when needed.
- Add the almond and vanilla extract and lemon zest, mix to incorporate.
- Set aside while you roll out your dough.
- Roll out the dough to fit your pie plate (9-inch). The thickness should be about 1/8 of an inch. Carefully fold over and fit into your pie pan.
- Pour in the filling.
- Optional step: Decorate with strips of dough and brush tops of dough strips with egg wash.
- Bake for approximately 40 minutes or until the center filling is set. Place foil on the edge of crust to prevent over-browning (if needed).
- Cool completely, about 2 hours, on a wire rack and refrigerate until serving. If desired, top with freshly whipped cream. Enjoy!
Notes
- How to strain ricotta: Set a fine-mesh strainer lined with cheesecloth or a couple of paper towels over a bowl. Add the ricotta and allow it to strain out excess liquid for 5 to 10 minutes as you continue with the prep.
Nutrition Information
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Calories
326kcal
(16%)
Carbohydrates
27g
(9%)
Protein
13g
(26%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
42mg
(14%)
Sodium
219mg
(9%)
Potassium
150mg
(4%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
368IU
(7%)
Vitamin C
0.4mg
(0%)
Calcium
179mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 27g | 9% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 42mg | 14% |
| Sodium | 219mg | 9% |
| Potassium | 150mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 368IU | 7% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 179mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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