Ricotta Pie

Ricotta Pie (Old Italian Recipe)

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Cooling Time: 2-3 hours
Total Time: 3 hours 20 minutes
Servings: 8-10

Ingredients:

For the Crust:

• 2 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 tsp baking powder
• ½ cup unsalted butter, cold and cubed
• 2 large eggs
• 1 tsp vanilla extract
• 1-2 tbsp milk (if needed, to help bind the dough)

For the Ricotta Filling:

• 2 cups whole milk ricotta cheese, drained if watery
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ tsp ground cinnamon (optional)
• Zest of 1 lemon
• ½ cup mini chocolate chips (optional)

Instructions:

1. Prepare the Crust:
   • In a large bowl, mix flour, sugar, and baking powder.
   • Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
   • Add eggs and vanilla extract, mixing until a dough forms. If too dry, add 1 tbsp milk at a time.
   • Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. Make the Ricotta Filling:
   • In a large bowl, whisk together ricotta, sugar, eggs, vanilla, cinnamon (if using), and lemon zest until smooth.
   • If using, fold in mini chocolate chips.
3. Assemble the Pie:
   • Preheat oven to 350°F (175°C).
   • Roll out the dough on a floured surface and press it into a 9-inch pie dish, trimming excess.
   • Pour the ricotta filling into the crust and smooth the top.
4. Bake the Pie:
   • Bake for 50-60 minutes, or until the center is set and the edges are golden brown.
   • Let cool at room temperature, then refrigerate for at least 2 hours before serving.
5. Serve & Enjoy!
   • Slice and enjoy this classic Italian ricotta pie, dusted with powdered sugar if desired!