Italian Ricotta Pie Recipe

Say hello to your new favorite springtime dessert: Italian Ricotta Pie! This classic treat features a luscious, creamy ricotta custard filling, delicately sweetened and gently spiced, nestled in a flaky pie crust. Simple pantry staples transform into an elegant, old-world pie that graces many holiday tables—yet comes together easily enough to bake just because.

Ingredients You’ll Need

It takes just a handful of everyday ingredients to create the magic of Italian Ricotta Pie, but don’t underestimate them! Each one brings something special: from the creamy richness of ricotta to the aromatic vanilla and cinnamon, every part adds to that unmistakable flavor and texture.

• Pie crust: Use your favorite refrigerated, frozen, or homemade 9-inch crust as the base—flaky and golden is the goal.
• Milk: Whole milk makes the pie plush and smooth, but 2% works in a pinch—just avoid skim for best results.
• Cornstarch: A little goes a long way to help thicken the filling without making it heavy.
• Ricotta cheese: Look for full-fat ricotta for that authentic, creamy texture—drain off any excess liquid if needed.
• Eggs: They bind the filling and add a custardy richness that makes each slice hold together.
• Vanilla extract: Adds warmth and depth, elevating the simple filling with classic Italian dessert flavor.
• Granulated sugar: Just enough for gentle sweetness without overpowering the delicate ricotta.
• Cinnamon: Lends a subtle earthy aroma and creates a gorgeous golden hue when baked.

Variations

One of the best things about Italian Ricotta Pie is how forgiving it is—feel free to use what’s on hand or add your own twist. Whether you want to make it gluten-free, dial up the citrus notes, or change up the spices, you can make this pie truly your own.

• Lemon Zest: Add the finely grated zest of one lemon for a bright, fresh flavor that makes each bite sing of spring.
• Chocolate Chip: Stir a generous handful of mini chocolate chips into the filling for a playful, bakery-style finish.
• Gluten-Free: Use a gluten-free pastry crust—store-bought or homemade—so everyone can enjoy a slice.
• Orange Blossom: Swap vanilla for a splash of orange blossom water or add orange zest for an extra aromatic twist.

How to Make Italian Ricotta Pie

Step 1: Prepare Your Pie Crust

Preheat your oven to 350°F. Gently fit the pie crust into a 9-inch pie dish, letting the edges hang just slightly over the rim. Crimp or flute the edges for a decorative finish, then set it aside while you whip up that delectable filling.

Step 2: Whisk the Milk and Cornstarch

In a large mixing bowl, pour in half the milk and all the cornstarch. Grab a sturdy whisk and blend until the cornstarch is fully dissolved—this prevents any lumps from forming in your creamy custard later on.

Step 3: Make the Ricotta Filling

To your milk-cornstarch mixture, add the rest of the milk, ricotta cheese, eggs, vanilla extract, granulated sugar, and cinnamon. Whisk enthusiastically until the mixture is uniform, velvety, and free of streaks—you’re looking for a pourable custard with no visible clumps of ricotta.

Step 4: Fill and Bake

Carefully pour the ricotta custard filling into your prepared pie shell. Gently transfer the pie to the oven and bake for 55-65 minutes. You’ll know it’s ready when the edges are set and the center still has a faint, almost dreamy jiggle.

Step 5: Cool and Chill

Allow your Italian Ricotta Pie to cool completely at room temperature; patience is key for that perfect creamy texture! Once cool, pop it in the fridge for at least an hour before slicing—this helps everything set up beautifully for those clean, irresistible slices.

How to Serve Italian Ricotta Pie

Garnishes

This pie really shines with a simple dusting of powdered sugar, but you can make it festive with a sprinkle of extra cinnamon or a few curls of lemon zest. For special occasions, a handful of fresh berries adds a pop of color and a little tartness that balances the sweet, creamy filling beautifully.

Side Dishes

Italian Ricotta Pie is lovely served with coffee, espresso, or tea for a cozy afternoon treat. For a light dessert course, try pairing it with a citrus salad or some roasted strawberries—a little tartness plays so well with the richness of the pie.

Creative Ways to Present

Dress up your Italian Ricotta Pie by cutting it into petite slices and arranging them on a tiered cake stand, or serve individual slices with a mini biscotti tucked alongside each plate. For the holidays, bake the filling in mini tartlet shells for adorable, single-serving treats that are perfect for a dessert buffet.

Make Ahead and Storage

Storing Leftovers

Store leftover Italian Ricotta Pie in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will stay fresh and delicious for up to four days—if you can resist finishing it sooner!

Freezing

This pie actually freezes quite well. Once fully cooled, wrap slices individually with plastic and foil (or place the whole pie in a freezer-safe container). Freeze for up to 2 months; thaw overnight in the fridge before serving.

Reheating

Italian Ricotta Pie is best enjoyed cold or at room temperature—simply let slices stand out of the fridge for a few minutes before serving. If you prefer it slightly warm, a few seconds in the microwave (just until gentle, not hot) does the trick.

FAQs

Final Thoughts

If you’ve never made Italian Ricotta Pie before, now’s the perfect time to try! It’s so simple yet feels like a true labor of love, with each slice bringing comfort and a little touch of Italian magic to your table. I absolutely love sharing this pie with friends and family, and I hope it becomes a treasured tradition in your kitchen too.

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