Description
Transform basic ricotta pie into a masterpiece! 10 creative twists—citrus zest, crust designs, flavor boosts—to wow guests. Discover how!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (cold, cut into cubes)
- 1 egg
- 1 teaspoon vanilla extract
- 2 pounds whole milk ricotta cheese (drained)
- 3/4 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Zest of 1 lemon
- 1/2 cup heavy cream (optional, for extra creaminess)
Instructions
Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs. Add the egg and vanilla extract, and mix until the dough comes together.
Tip: If the dough feels too dry, add a tablespoon of cold water at a time until it reaches the right consistency. Don’t overwork it, or the crust may become tough.
Lightly flour your work surface and roll out the dough to fit a 9-inch pie pan. Gently press the dough into the pan, trimming any excess and crimping the edges for a neat finish. Place the crust in the fridge for 15 minutes to chill.
Pro Tip: Chilling the dough helps prevent it from shrinking during baking.
In a large mixing bowl, whisk together the ricotta cheese, sugar, eggs, vanilla, cinnamon, nutmeg, and lemon zest. Stir in the heavy cream (if using) for extra creaminess. Make sure the mixture is smooth and well combined.
Tip: If your ricotta feels too wet, you can place it in a fine mesh strainer for 10 minutes to drain excess moisture.
Pour the ricotta mixture into the prepared crust, smoothing the top with a spatula. Bake the pie in the preheated oven for 50 to 60 minutes, or until the filling is set and the top is lightly golden.
Tip: Check for doneness by gently shaking the pie. If the center jiggles slightly, it’s done.
Allow the pie to cool at room temperature for 1 to 2 hours. For the best flavor, refrigerate it for at least 4 hours before serving.
- Prep Time: PT30M
- Cook Time: PT60M
- Category: Dessert category
- Cuisine: Italian cuisine
Nutrition
- Calories: 330
- Sugar: 18g
- Sodium: 80mg
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg
Keywords: Ricotta Pie