Print

Creamy Ricotta Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 100 reviews

This Sweet & Creamy Italian Ricotta Pie features a luscious ricotta cheese filling with hints of vanilla and lemon zest, nestled in a delicate graham cracker crust. Perfectly baked until just set and chilled to creamy perfection, this dessert offers a classic Italian flavor that’s easy to prepare and sure to impress.

Ingredients

Crust

  • 1 ½ cups (180 g) finely crushed graham cracker crumbs
  • ½ cup (115 g) unsalted butter, melted

Filling

  • 2 cups (500 g) fresh ricotta cheese
  • ¾ cup (150 g) granulated sugar
  • 3 large eggs
  • 2 tsp pure vanilla extract
  • 1 tbsp fresh lemon zest
  • 1 tbsp all-purpose flour

Optional

  • Substitute ricotta with mascarpone for an even richer flavor
  • Use gluten-free graham cracker crumbs and gluten-free flour for a gluten-free version

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the crust and filling.
  2. Prepare the Crust: In a medium bowl, combine the finely crushed graham cracker crumbs with the melted unsalted butter. Mix until the texture resembles wet sand, then firmly press the mixture into the bottom and up the sides of a 9-inch pie dish, creating an even layer.
  3. Bake the Crust: Place the pie dish in the oven and bake the crust for 8-10 minutes until it turns lightly golden. Remove from oven and allow to cool slightly.
  4. Make the Filling: In a large bowl, add fresh ricotta cheese, granulated sugar, and eggs. Blend well until the mixture is smooth and creamy.
  5. Add Flavorings and Flour: Incorporate the pure vanilla extract, fresh lemon zest, and all-purpose flour into the ricotta mixture. Mix gently until just combined, avoiding over-mixing.
  6. Fill the Pie: Pour the ricotta cheese filling into the cooled graham cracker crust, smoothing the top with a spatula for an even finish.
  7. Bake the Pie: Return the pie to the oven and bake for 45-50 minutes. The pie is done when the center jiggles slightly but is mostly set.
  8. Cool Gradually: Turn off the oven and crack the door open. Let the pie cool inside the oven gradually to prevent cracking.
  9. Cool on Wire Rack: Remove the pie from the oven and cool on a wire rack for about one hour.
  10. Refrigerate: Refrigerate the pie for at least 4 hours, preferably overnight, to allow it to fully set and develop flavor.
  11. Serve: Before serving, let the pie sit at room temperature for 15 minutes. Slice and enjoy the creamy, sweet pie.

Notes

  • You can substitute ricotta with mascarpone cheese for a richer, creamier filling.
  • For a gluten-free version, use gluten-free graham cracker crumbs and substitute all-purpose flour with gluten-free flour.
  • Allowing the pie to chill overnight enhances the flavor and texture significantly.
  • Letting the pie cool gradually in the oven prevents cracks from forming on the surface.
  • This pie pairs wonderfully with fresh berries or a drizzle of honey for added sweetness.

Find it online: https://forkvista.com/creamy-ricotta-pie-recipe/