Sweet & Creamy Italian Ricotta Pie

Sweet & Creamy Italian Ricotta Pie 🍰🇮🇹

A family treasure passed down for generations—this luscious ricotta pie is subtly sweet, velvety smooth, and perfect for Easter, Christmas, or any festa!

Ingredients:

For the Crust:

2 cups (250g) all-purpose flour
½ cup (100g) granulated sugar

½ tsp salt
½ cup (1 stick/115g) cold butter, cubed
1 large egg

1 tsp vanilla extract
1-2 tbsp ice water (if needed)

For the Filling:

32 oz (900g) whole-milk ricotta, drained*
4 large eggs

¾ cup (150g) sugar
1 tsp vanilla extract
1 tsp cinnamon

Zest of 1 lemon (or orange)
½ cup (60g) mini chocolate chips (optional)

For Topping:

Powdered sugar
Fresh berries

Instructions:

Make the Crust:
- In a food processor, pulse flour, sugar, salt, and butter until crumbly.
- Add egg and vanilla; pulse until dough forms. Add water only if needed.
- Press into a 9-inch pie dish, crimp edges, and chill 30 mins.
Prep Filling:
- Beat ricotta, eggs, sugar, vanilla, cinnamon, and zest until smooth. Fold in chocolate chips (if using).

Bake:
- Preheat oven to 350°F (175°C).
- Pour filling into crust. Bake 50-60 mins until set (center should jiggle slightly).
- Cool completely, then refrigerate 4+ hours (overnight best!).
Serve:
- Dust with powdered sugar and top with berries.

Tips for Perfection:

Drain ricotta overnight in a cheesecloth for extra creaminess.
No food processor? Use a pastry cutter or fingers to blend crust.
Variations: Add a crumb topping, swap chocolate for candied citrus, or drizzle with honey.

Why We Love It:

❤️ Silky texture with a hint of citrus.
❤️ Not overly sweet—balanced like a classic Italian dessert.
❤️ Freezes beautifully for make-ahead joy!

Serve with espresso or a sweet wine like Moscato. Mangia! 🥂

Want a ricotta cheesecake version or a savory spinach-ricotta pie? Let me know! 😊