This sweet and creamy dessert is a traditional spring favorite: Ricotta Pie
Ricotta cheese: the familiar filling for lasagna, calzones, and stuffed shells. But did you know that it’s also a popular main feature of a luscious, light Italian dessert? Meet Ricotta Pie. Traditionally served at special occasions—often in the spring, at a big family gathering for Easter, for instance—it is also served at brunches or even Christmas. Ricotta Pie is a wonderfully refreshing dessert that is perfect after a big family meal.
Originating in southern Italian cuisine, Ricotta Pie is a nostalgic dish for many Italian American families. They lovingly treasure family recipes for Ricotta Pie, passed down through the generations. Also, here in the States, any Italian bakery worth its salt will make and sell it, again, especially around the spring and/or winter holidays. But the good news is you don’t have to be Italian or even live near an Italian bakery to enjoy this dessert. It’s easier than you might think!
If you haven’t had Ricotta Pie before, you might be thinking this just looks like a weird cheesecake with a pie crust. Stop right there. The buttery, shortbread-like crust is the support system for a creamy and slightly lemony filling that is way lighter than cheesecake. The ricotta cheese is beaten, so it creates a silken texture and is hardly recognizable from its usual role as a pasta filler. Ricotta gets an upgrade in Ricotta Pie, and it shines.
Ricotta cheese: 3 choices
As with many cheeses, there are a wide variety of ricottas. You can buy anything from artisanal, handcrafted ricotta to store-brand ricotta in a tub. For this recipe, the store-brand in a tub is fine. However, make sure you get whole-milk ricotta cheese. Most grocery stores sell whole milk, low fat, and part-skim ricotta. Using low-fat or part-skim ricotta in this recipe will mean the texture is watery. Whole-milk ricotta has enough fat to retain a smooth but firm texture, which is ideal for Ricotta Pie. Besides, this is a dessert! Go ahead and splurge on the whole milk variety.
How to Make Ahead and Store?
Since Ricotta Pie is normally served chilled, it is a great make-ahead dessert option. Simply leave off the powdered sugar until serving time. Once cooled and covered in plastic wrap, you can store it in the refrigerator for up to 3-4 days. If any moisture accumulates, just gingerly dab it away with a paper towel. Refrigerating is the recommended make-ahead storage method. You can freeze it, wrapped tightly in plastic wrap and then in foil, for up to 3 months. However, let it defrost slowly overnight in the fridge before dusting with powdered sugar and serving. Leftover storage follows the same guidelines.
Serving Suggestions
Ricotta Pie is deliciously light and sunny after a big meal. For instance, after making this Homemade Lasagna or Easy Pastitsio, bring out Ricotta Pie for a change of pace and a sweet finish to your gathering. Brew some espresso or coffee, and you’re good to go—no ice cream or whipped cream is required to enjoy this treat! Additionally, Ricotta Pie is versatile enough to serve at brunch. It pairs well with these Baked Egg and Kale Cups or this hearty Spinach, Sausage, and Tomato Strata.
Ricotta Pie Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter cold and cubed
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons ice water
- 3 cups whole-milk ricotta cheese
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 cup all-purpose flour
- Powdered sugar for dusting
Instructions
- In a food processor, combine 2 1/2 cups flour, 1/2 cup sugar, and 1/4 teaspoon salt. Pulse to mix.
- Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Beat 1 egg with 2 tablespoons ice water and add to the flour mixture. Pulse until dough forms.
- Turn dough onto a floured surface, knead gently, shape into a disc, wrap, and refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C).
- Roll out dough to fit a 9-inch pie dish. Press into dish, trim excess, and crimp edges.
- In a bowl, mix ricotta, 1 cup sugar, 4 eggs, vanilla, lemon zest, and 1/4 cup flour until smooth.
- Pour filling into crust and smooth the top.
- Bake for 50-60 minutes or until filling is set and crust is golden.
- Cool on a wire rack, then refrigerate for a few hours.
- Dust with powdered sugar before serving.
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