Ricotta Pie Recipe
User Reviews
5
Ricotta Pie Recipe
Description
This Ricotta Pie features a pasta frolla dough crust that is rolled to roughly 1/8 inch thick and fitted into a 9-inch pie pan. The filling is prepared by thoroughly draining ricotta cheese to remove excess moisture, then whipping it to a smooth consistency before blending in sugar, lemon zest, almond extract, vanilla extract, and eggs. This creates a rich and creamy filling with gentle flavor accents.
The pie is assembled by pouring the filling into the crust and optionally decorating the top with strips of dough brushed with egg wash for color and texture. Baking for about 40 minutes results in a set but tender filling and a golden crust. The finished pie presents a balance of creamy, sweet, and fragrant elements with a firm yet delicate bite from the crust.
Draining the ricotta properly before use is vital to avoid a watery filling. The use of almond and vanilla extracts alongside lemon zest provides multiple layers of flavor. The pie can be served on its own or with freshly whipped cream to enhance richness and texture contrast.
Ingredients
For the Crust:
- 1 recipe pasta frolla dough click on link and find printable recipe at bottom of post, Italian recipe
- For this recipe I only used the larger dough disc and saved the scraps to make small cookies.
For the Filling:
- 2 cups ricotta cheese well-drained (about 15 oz, whole milk
- 5 tablespoons granulated sugar
- 1 teaspoon lemon zest
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 4 egg room temperature
- cream freshly whipped, optional for topping
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
- Drain ricotta in a cheesecloth-lined strainer for 5-10 minutes to remove excess liquid before mixing.
- Whipping the ricotta smooth ensures a creamy texture in the filling.
- Optional decorative dough strips add a visual and textural element; brush with egg wash for a golden finish.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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