If you’ve ever craved a comforting, creamy dessert that feels like a warm hug from an Italian Nonna, this Italian Ricotta Pie Recipe is exactly what you need. It brings together the luscious texture of ricotta cheese with subtle hints of cinnamon and vanilla, all nestled inside a flaky crust. Each bite is a perfect balance of sweet and smooth that will quickly become a cherished classic in your recipe collection. Whether it’s a family dinner or a special occasion, this pie has a way of making every moment a little more memorable.
Ingredients You’ll Need
Getting this pie just right depends on a handful of simple, essential ingredients that work harmoniously to create its signature taste and texture. Each one plays a crucial role in building the creamy filling and tender crust that make this dessert unforgettable.
- 1 1/4 cups milk: Adds moisture and a smooth base for the filling, helping everything blend beautifully.
- 2 tablespoons cornstarch: Acts as a natural thickener, ensuring the filling sets perfectly without any creaminess loss.
- 15 oz ricotta cheese: The star of the show, bringing a rich, creamy texture and mild flavor that’s delightfully fresh.
- 3 large eggs: Provide structure and richness, binding the ingredients together for that perfect custard-like filling.
- 1 teaspoon vanilla extract: Adds a sweet, fragrant warmth that enhances the overall flavor complexity.
- 1/2 cup granulated sugar: Sweetens the pie just right without overpowering the ricotta’s delicate taste.
- 1/2 teaspoon cinnamon: Introduces a subtle spice note that complements the creamy richness beautifully.
- 1 9-inch pie crust: (store-bought or homemade) provides the essential flaky foundation that cradles the luscious filling.
How to Make Italian Ricotta Pie Recipe
Step 1: Preheat the Oven and Prepare the Crust
Start by setting your oven to 350 degrees Fahrenheit. This temperature is just right to gently bake the filling without curdling the ricotta. Place your pie crust in a 9-inch pie dish and lovingly crimp the edges to create a charming, rustic look that helps hold the filling in place as it bakes.
Step 2: Mix Milk and Cornstarch
In a large bowl, combine half of the milk with the cornstarch. Whisk this mixture vigorously until smooth and lump-free. This step is crucial for preventing any gritty texture in your pie—it ensures the filling will be perfectly silky when baked.
Step 3: Add Remaining Ingredients
To the milk and cornstarch mixture, add the remaining milk, ricotta cheese, eggs, vanilla extract, sugar, and cinnamon. Blend everything together until the mixture is well combined and creamy. The batter should be smooth and slightly thick—a good indicator that your flavors are ready to meld in the oven.
Step 4: Bake the Pie
Pour the luscious batter into your prepared pie shell. Place it in the oven and bake for 55 to 65 minutes. The key is to bake until the center still has a slight jiggle; this ensures a creamy yet set filling that won’t be overly firm or dry. Remember, the pie will continue to set as it cools.
Step 5: Cool and Refrigerate
Once out of the oven, let your pie cool completely at room temperature. Afterward, refrigerate it for at least one hour before slicing. This chill time allows the flavors to deepen and the texture to firm up, making every slice clean and luscious.
How to Serve Italian Ricotta Pie Recipe
Garnishes
A light dusting of powdered sugar adds an elegant touch and a hint of extra sweetness that pairs perfectly with this pie. Fresh berries like strawberries or raspberries not only introduce a pop of color but also add a refreshing contrast to the creamy filling.
Side Dishes
This pie shines best when enjoyed alongside a simple cup of espresso or a delicate glass of sweet dessert wine like Moscato. Both options elevate the dessert experience by balancing the richness with bright, aromatic notes.
Creative Ways to Present
For a stunning presentation, serve slices with a dollop of whipped cream and a sprinkle of toasted almond flakes. You could also try drizzling a bit of honey or a berry coulis over each piece to add a personalized splash of flavor and color.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Italian Ricotta Pie Recipe tightly in plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh and delicious for up to three days, making it an easy treat to enjoy later.
Freezing
Though best enjoyed fresh, you can freeze leftover pie by wrapping it well in plastic wrap and aluminum foil. Freeze for up to one month. When ready to eat, thaw overnight in the refrigerator for the best texture.
Reheating
To warm slices after refrigeration or freezing, place them in a low-temperature oven (around 300 degrees Fahrenheit) for 10 to 15 minutes or until just warmed through. Avoid microwaving, which can alter the creamy texture negatively.
FAQs
Can I use part-skim ricotta instead of whole-milk ricotta?
Absolutely! Part-skim ricotta works well and will yield a lighter pie without sacrificing too much creaminess, perfect for a slightly healthier twist on the classic.
Do I have to use a baked pie crust, or can I use a graham cracker crust?
Traditional Italian Ricotta Pie Recipe is best with a flaky pie crust for the right texture contrast, but a graham cracker crust can add a delightful sweetness and crunch if you’re looking for a different flavor profile.
Can I make this pie gluten-free?
Yes, simply substitute the traditional pie crust with your favorite gluten-free crust. The filling itself is naturally gluten-free, making it an easy adaptation for those with gluten sensitivities.
How can I tell when the pie is done baking?
The center of the pie should have a slight jiggle when you gently shake the pan, similar to a custard that’s just set. Overbaking can dry out the filling, so be mindful in the last 10 minutes.
Can I add other flavors to this Italian Ricotta Pie Recipe?
Definitely! Lemon zest, orange zest, or even finely chopped chocolate can be stirred into the batter for an exciting flavor boost. Just keep the balance so the ricotta remains the star.
Final Thoughts
Making this Italian Ricotta Pie Recipe is like wrapping yourself in a cozy Italian tradition that’s full of love and flavor. Once you try it, you’ll understand why it’s a beloved dessert meant to be shared and savored. Don’t hesitate to invite friends and family over, bake a pie, and watch how it brings joy and smiles to the table. Happy baking!
Print
Italian Ricotta Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes plus 1 hour chilling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
This Italian Ricotta Pie is a rich and creamy dessert featuring a smooth ricotta cheese filling flavored with vanilla and cinnamon, baked to perfection in a flaky pie crust. It’s a traditional Italian treat that’s perfect for any occasion, offering a delightfully soft and slightly jiggly center that sets beautifully after chilling.
Ingredients
For the Pie Filling
- 1 1/4 cups milk
- 2 tablespoons cornstarch
- 15 oz ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
For the Pie Crust
- 1 9-inch pie crust, unbaked
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C). Prepare a 9-inch pie dish by placing the pie crust and crimping the edges neatly to form the base for the filling.
- Mix Milk and Cornstarch: In a large mixing bowl, combine half of the milk (approximately 5/8 cup) with the cornstarch. Whisk thoroughly until the mixture is smooth and free of lumps. This will act as a thickening agent for the filling.
- Add Remaining Ingredients: Gradually add the rest of the milk, ricotta cheese, eggs, vanilla extract, granulated sugar, and cinnamon into the cornstarch mixture. Mix well until all ingredients are fully incorporated into a smooth, creamy batter.
- Bake: Pour the prepared filling evenly into the pie shell. Place the pie on the middle rack of the oven and bake for 55 to 65 minutes. The pie is done when the center still slightly jiggles but is mostly set, indicating a creamy texture.
- Cool and Refrigerate: Remove the pie from the oven and allow it to cool completely at room temperature. Once cooled, transfer the pie to the refrigerator and chill for at least 1 hour before slicing and serving to allow the filling to firm up nicely.
Notes
- Ensure the ricotta cheese is well drained if it’s watery to avoid a runny filling.
- The slight jiggle in the center when done baking ensures a creamy texture rather than overcooking the filling.
- Refrigerating the pie is crucial as it helps the pie to set firmly and enhances flavor.
- You can dust the top with powdered sugar or cinnamon before serving for extra flavor and presentation.
