There is something truly magical about the Italian Ricotta Pie Recipe that brings a burst of creamy, subtly sweet comfort to your table. This classic Italian dessert combines the smooth richness of ricotta cheese with delicate vanilla and cinnamon notes, all nestled in a crisp pie crust that makes every bite a celebration. Whether you’re sharing it at a family gathering or indulging in a quiet moment alone, this pie feels like a warm hug wrapped in a slice. Trust me, once you try this Italian Ricotta Pie Recipe, it will quickly become one of your all-time favorites.
Ingredients You’ll Need
The beauty of this Italian Ricotta Pie Recipe lies in its straightforward ingredients that work together harmoniously to create an elegant and comforting dessert. Each component plays a vital role, from the creamy ricotta to the hint of cinnamon, ensuring every bite is perfectly balanced.
- 1 1/4 cups milk: Provides moisture and helps create that luscious, creamy texture in the filling.
- 2 tablespoons cornstarch: Acts as a natural thickener to keep the pie silky and perfectly set.
- 15 oz ricotta cheese: The star ingredient delivering the unmistakable creamy richness that defines this pie.
- 3 large eggs: Bind everything together and add a subtle custard-like consistency.
- 1 teaspoon vanilla extract: Adds warmth and depth of flavor to enhance the overall sweetness.
- 1/2 cup granulated sugar: Sweetens the pie just enough to keep it balanced without overwhelming the ricotta’s natural flavor.
- 1/2 teaspoon cinnamon: Brings a gentle spice that complements the cheese beautifully.
- 1 9-inch pie crust: The crunchy, buttery vessel that holds this exquisite filling together.
How to Make Italian Ricotta Pie Recipe
Step 1: Preheat the Oven
Start by setting your oven to 350 degrees Fahrenheit. This perfect moderate heat ensures your pie bakes evenly, resulting in a golden crust and a perfectly set ricotta filling. While the oven warms, position your pie crust in a 9-inch pie dish and press the edges gently to crimp and create a charming border.
Step 2: Mix Milk and Cornstarch
Here’s a little trick to avoid lumps — take half of the milk and whisk it together with the cornstarch in a large bowl. This step is essential for achieving a flawlessly smooth texture in the final filling. Mixing these two first helps the cornstarch disperse evenly when the rest of the ingredients are added.
Step 3: Add Remaining Ingredients
Next, add the remaining milk, ricotta cheese, eggs, vanilla extract, granulated sugar, and cinnamon to the bowl. Beat everything together until you have a creamy, uniform batter. You’ll notice how all these flavors start blending beautifully, promising a filling that is both rich and gently spiced.
Step 4: Bake the Pie
Pour the luscious filling into your prepared pie crust. Place it in the oven and bake for about 55 to 65 minutes. The key to perfect doneness is to look for a slight jiggle in the center when you gently shake the pan; this ensures the filling is set but still soft and creamy inside, not dry or overcooked.
Step 5: Cool and Refrigerate
Once baked, allow the pie to cool completely on a wire rack. To bring the flavors together and achieve that refreshing texture, refrigerate the pie for at least one hour before slicing. This chilling time is worth the wait because it makes every slice cut cleanly and taste even better.
How to Serve Italian Ricotta Pie Recipe
Garnishes
Serving this pie with some thoughtful garnishes elevates the experience. Fresh berries, a light dusting of powdered sugar, or a drizzle of honey perfectly complement the mild sweetness of the ricotta. A sprinkle of lemon zest can also add a vibrant twist that brightens every forkful.
Side Dishes
Pair your Italian Ricotta Pie Recipe with a warm cup of espresso, or perhaps a chilled glass of Moscato for an authentic Italian treat. If serving for a brunch or dessert spread, light almond biscotti or fresh fruit salad make excellent companions to balance the richness.
Creative Ways to Present
Want to impress your guests? Serve individual slices on rustic ceramic plates, topped with a dollop of whipped cream and a mint sprig. If you’re feeling playful, cut the pie into small squares and serve as bite-sized treats at a party, letting everyone enjoy the creamy indulgence in miniature form.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Ricotta Pie keeps beautifully in the refrigerator. Simply cover it tightly with plastic wrap or store in an airtight container to maintain moisture and prevent fridge odors from seeping in. It will stay fresh and delicious for up to 3 days.
Freezing
If you want to enjoy this wonderful pie later, feel free to freeze it. Wrap the cooled pie securely in plastic wrap and then aluminum foil to protect it from freezer burn. Thaw it overnight in the refrigerator before serving — this way, it retains its creamy texture just as if freshly made.
Reheating
Reheat slices gently in a warm oven set to 300 degrees Fahrenheit for about 10 minutes, or until just warmed through. Avoid microwaving if possible, as it can alter the texture of the ricotta filling. Heating it this way revives the pie’s inviting aroma and soft texture.
FAQs
Can I use part-skim ricotta instead of whole-milk ricotta?
Absolutely! Part-skim ricotta works well and will yield a lighter pie, but the texture may be slightly less creamy compared to whole-milk ricotta. For the richest flavor and smoothest mouthfeel, whole-milk ricotta is ideal.
Do I have to use a store-bought pie crust?
Not at all! A homemade pie crust adds a personal touch and extra flavor, but using a quality store-bought crust saves time and still produces delicious results. Just make sure to choose one that’s sturdy enough to hold the ricotta filling.
Can I add other flavors to this Italian Ricotta Pie Recipe?
Definitely! Some people love adding lemon zest, orange zest, or even chocolate chips to the filling for extra dimension. Just be mindful not to overpower the delicate ricotta base that makes this pie special.
What is the best way to tell when the pie is fully baked?
Look for a slight jiggle in the center of the pie when you gently shake the pan. The edges should be set and lightly golden, but the center can still move a little. This ensures a creamy, custard-like texture rather than a dry one.
Is it necessary to refrigerate the pie before serving?
Yes, chilling the pie for at least an hour helps set the filling properly and enhances the flavors. It also makes slicing cleaner and the texture more enjoyable, so don’t skip this step if you can help it.
Final Thoughts
Making this Italian Ricotta Pie Recipe is like inviting a bit of Italian sunshine into your kitchen and onto your plate. Its simplicity and elegance never fail to impress, and every slice tastes like a little slice of Italy. I encourage you to make this pie for your next gathering or cozy night in — you’re going to adore the creamy, comforting flavors that this recipe delivers so perfectly.
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Italian Ricotta Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes plus 1 hour refrigeration
- Yield: 1 9-inch pie (serves 8)
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A classic Italian Ricotta Pie featuring a creamy, smooth ricotta filling spiced with cinnamon and vanilla, baked in a flaky pie crust. This comforting dessert is perfect for any occasion, combining rich flavors with a light, tender texture.
Ingredients
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
Pie
- 1 9-inch pie crust (store-bought or homemade)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and prepare a 9-inch pie dish by placing the pie crust inside, crimping the edges to create a decorative border.
- Mix Milk and Cornstarch: In a large mixing bowl, combine half of the milk with the cornstarch. Whisk this mixture thoroughly until it is completely smooth with no lumps.
- Add Remaining Ingredients: Add the remaining milk, ricotta cheese, eggs, vanilla extract, granulated sugar, and cinnamon to the bowl. Mix all ingredients together until the batter is uniform and well combined.
- Bake: Pour the prepared ricotta batter into the pie crust. Place it in the preheated oven and bake for 55 to 65 minutes, or until the center of the pie slightly jiggles when gently shaken, indicating it is just set.
- Cool and Refrigerate: Remove the pie from the oven and allow it to cool completely at room temperature. After cooling, refrigerate the pie for at least 1 hour to help it set fully before slicing and serving.
Notes
- Ensure the pie crust edges are well sealed to prevent leakage during baking.
- The slight jiggle in the pie’s center signals it is perfectly baked and will firm up as it cools.
- For a richer flavor, use whole milk or add a tablespoon of butter melted into the batter.
- Can be served chilled or at room temperature depending on preference.
- Ricotta cheese should be drained if watery to avoid a runny filling.
