easy ricotta pie recipe

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

I’ve always been a big fan of ricotta pie, and I’m excited to share this easy recipe with you. As a busy mom, I love that this pie is quick to make and requires minimal ingredients.

It’s perfect for a weeknight dinner or a weekend gathering. My kids adore it, and it’s a great way to get them to eat something healthy.

The best part is that it’s incredibly versatile – you can serve it as a dessert, a snack, or even as a brunch item. Plus, the combination of creamy ricotta cheese and sweet fruit is simply divine.

I’ve made this pie countless times, and it never fails to impress my family and friends. Whether you’re looking for a simple dessert or a fun twist on traditional brunch foods, this easy ricotta pie recipe is sure to hit the spot.

The key to making this pie so easy is using store-bought ricotta cheese and pre-made pie crusts. It’s a game-changer for anyone who wants to make delicious homemade pies without all the fuss.

With just a few ingredients and some basic kitchen tools, you can have this beautiful pie on the table in no time.

Easy Ricotta Pie

Easy Ricotta Pie

4.7 from 721 votes

A simple and creamy ricotta pie with a buttery crust and a hint of lemon. This dessert is perfect for a quick weeknight treat or a casual gathering, offering a rich and satisfying flavor.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 large egg yolk
2 to 3 tablespoons ice water

For the Filling

2 cups whole milk ricotta cheese
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2In a large bowl, whisk together the flour, sugar, and salt for the crust.
3Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4Add the egg yolk and 2 tablespoons of ice water, mixing until the dough just comes together.
5If needed, add the remaining tablespoon of water.
6Press the dough evenly into the bottom and up the sides of a 9-inch pie dish, then chill for 10 minutes.
7For the filling, in a separate bowl, beat the ricotta cheese and sugar until smooth.
8Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and lemon zest.
9Sprinkle the flour and cinnamon over the ricotta mixture and stir until fully incorporated.
10Pour the filling into the prepared crust, smoothing the top with a spatula.
11Bake the pie for 40 to 45 minutes, until the center is set and the top is lightly golden.
12A knife inserted near the center should come out clean.
13Let the pie cool completely on a wire rack before slicing and serving.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Rolling pin
Fork
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 110mg🧂Sodium: 220mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 20g🥩Protein: 10g

📝Notes

Tip: For a smoother texture, press the ricotta through a sieve before mixing. You can also add a teaspoon of orange zest for a citrus twist. Serve chilled or at room temperature.

Watch Video Of How Easy Ricotta Pie Works

This easy ricotta pie recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a quick dessert option for your family.

The best part is that it’s incredibly easy to store and reheat – simply wrap it tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days or freeze for up to 2 months.

Reheat it in the oven at 350°F (175°C) for about 15-20 minutes until warm and bubbly.

❓ Frequently Asked Questions About Ricotta Pie

Q: What type of ricotta cheese should I use for this recipe?

A: For this recipe, you can use either whole-milk or low-fat ricotta cheese. Whole-milk ricotta will give your pie a richer flavor, while low-fat ricotta will provide a lighter taste.

Q: Can I make this pie with other types of fruit?

A: Absolutely! While the original recipe calls for blueberries, you can substitute in your favorite fruits such as strawberries, raspberries, or even diced peaches.

Q: Do I need to thaw the frozen berries before adding them to the filling?

A: No, you can add the frozen berries directly into the filling mixture without thawing them first. This will help preserve their natural sweetness and prevent them from becoming too soggy.

Q: Can I use fresh berries instead of frozen?

A: Yes, you can definitely use fresh berries if they’re available in season. Just be sure to adjust the amount of sugar according to your personal taste preferences.

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

A: To avoid a runny filling, make sure to cook the mixture over low heat until it thickens slightly and turns into a nice jam-like consistency.

Q: Can I bake this pie ahead of time and serve it later?

A: Yes, you can bake the pie ahead of time but keep in mind that it will become more soggy as it cools down.

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