ricotta cheese pie recipe

Written ByJenny Smyth Posted on
ricotta cheese pie recipe
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The Best ricotta cheese pie recipe

I have been making this ricotta cheese pie recipe for years, and it’s a staple in our household. The first time I made it, I was hooked – the combination of creamy ricotta cheese, sweet vanilla, and flaky pastry is absolute perfection.

My family loves it just as much as I do, and we often have requests for it at family gatherings. The best part is that it’s incredibly easy to make and can be prepared ahead of time.

Whether you’re looking for a special dessert for a holiday or a regular treat for your family, this ricotta cheese pie recipe is sure to please. I’ve even made it for my kids’ birthday parties, and it’s always a hit with the kids (and adults!)

alike. One of the things I love about this recipe is that it’s a great way to use up leftover pastry dough – just thaw it overnight in the fridge and you’re good to go!

This recipe also has some amazing health benefits – ricotta cheese is high in protein and calcium, making it a great option for those looking for a healthier dessert option. Plus, the vanilla adds a nice touch of sweetness without overpowering the dish.

In short, this ricotta cheese pie recipe is a game-changer for anyone looking for a delicious and easy-to-make dessert.

Classic Ricotta Cheese Pie

Classic Ricotta Cheese Pie

4.8 from 535 votes

This creamy and lightly sweet ricotta cheese pie has a smooth, custard-like filling and a tender, buttery crust. It is a simple yet elegant dessert perfect for any occasion.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup cold unsalted butter, cubed
1 large egg yolk
2 tablespoons cold water

For the Filling

2 cups (16 oz) whole milk ricotta cheese
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 cup all-purpose flour
1/4 teaspoon salt

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a medium bowl, combine 1 1/4 cups flour and 1/4 cup sugar.
3Cut in the cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Add the egg yolk and 2 tablespoons cold water, stirring with a fork until the dough just comes together.
5Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll the chilled dough into a 12-inch circle.
7Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and up the sides.
8Trim the excess dough and crimp the edges decoratively.
9Line the crust with parchment paper and fill with pie weights or dried beans.
10Bake for 15 minutes, then remove the parchment and weights.
11Continue baking for another 5 to 7 minutes until the crust is lightly golden.
12Set aside to cool slightly.
13In a large bowl, beat the ricotta cheese with an electric mixer on medium speed until smooth, about 1 minute.
14Add 3/4 cup sugar and beat until combined.
15Add the eggs one at a time, beating well after each addition.
16Mix in the vanilla extract, lemon zest, and lemon juice.
17Sprinkle 1/4 cup flour and 1/4 teaspoon salt over the mixture and beat on low speed just until incorporated.
18Pour the filling into the pre-baked crust.
19Place the pie on a baking sheet and bake at 375°F for 35 to 40 minutes.
20The pie is done when the edges are set and the center jiggles slightly when shaken.
21A knife inserted near the center should come out clean.
22Cool the pie completely on a wire rack, then refrigerate for at least 4 hours before serving.
23The pie will firm up as it chills.
24Serve cold, optionally dusted with powdered sugar or topped with fresh berries.

🔧Equipment

9-inch pie dish
Mixing bowls
Electric mixer or whisk
Rolling pin
Fork
Measuring cups and spoons
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 115mg🧂Sodium: 210mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 20g🥩Protein: 9g

📝Notes

For a lighter texture, press the ricotta through a fine-mesh sieve before using. The pie can be stored in the refrigerator for up to 3 days. Do not freeze as the texture may become grainy.

Watch Video Of How Classic Ricotta Cheese Pie Works

This ricotta cheese pie recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need something delicious and easy to make for your family. It’s perfect for family gatherings because everyone loves it, and you can easily double or triple the recipe if needed.

When storing leftovers, be sure to refrigerate within two hours of baking and consume within three days. If you do decide to freeze this pie after baking (as mentioned earlier), let it thaw at room temperature when you’re ready to serve.

For reheating ideas, try warming up individual slices in the microwave or oven until warm and golden brown.

❓ Frequently Asked Questions About Ricotta Cheese Pie

Q: What type of pastry dough works best for this recipe?

A: For this recipe, you’ll want to use a homemade or store-bought pastry dough that’s specifically designed for savory pies. You can also use a pre-made pie crust if you prefer.

Q: Can I use low-fat ricotta cheese instead of whole milk ricotta?

A: While low-fat ricotta cheese will still work in this recipe, keep in mind that it may affect the texture slightly – whole milk ricotta gives the best results.

Q: How do I prevent the filling from becoming too runny?

A: To avoid a runny filling, make sure to cook the filling over medium heat until it thickens slightly before adding the pastry dough.

Q: Can I freeze this pie after baking?

A: Yes, you can freeze this pie after baking – simply let it cool completely before wrapping tightly in plastic wrap or aluminum foil and storing in an airtight container.

Q: How long does this pie take to prepare?

A: Preparation time is approximately 30 minutes, including making the filling and assembling the pie.

Q: Can I use different flavors like cinnamon or nutmeg instead of vanilla?

A: Feel free to experiment with different spices – cinnamon or nutmeg would add a lovely twist to this classic recipe!

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