If you have a soft spot for comforting, lightly sweet desserts that feel like a warm hug from Nonna, then this Italian Ricotta Pie Recipe is your new best friend. This luscious pie blends creamy ricotta with a hint of cinnamon and vanilla, all nestled in a buttery crust—resulting in a treat that’s elegantly simple yet irresistibly delicious. Whether it’s a family gathering or a casual dinner, this pie brings a slice of Italy right to your table with every heavenly bite.
Ingredients You’ll Need
The magic of this Italian Ricotta Pie Recipe lies in its beautifully balanced ingredients. Each one is chosen not only for its unique flavor but also for the texture and richness it brings to the pie, making the preparation straightforward but incredibly rewarding.
- Milk (1 1/4 cups): Adds creaminess and loosens the ricotta for a smoother filling texture.
- Cornstarch (2 tablespoons): Acts as a thickening agent to ensure your pie filling sets perfectly.
- Ricotta cheese (15 oz): The star ingredient, providing that silky, fresh Italian flavor you crave.
- Large eggs (3): Bind the filling ingredients together while lending a tender structure.
- Vanilla extract (1 teaspoon): Infuses a warm, sweet aroma that enhances the pie’s overall flavor.
- Granulated sugar (1/2 cup): Sweetens the pie just right without overpowering the ricotta’s delicate taste.
- Cinnamon (1/2 teaspoon): Offers a subtle, spicy note that complements the creamy filling beautifully.
How to Make Italian Ricotta Pie Recipe
Step 1: Preheat and Prepare the Pie Crust
Start by heating your oven to 350 degrees Fahrenheit to ensure it’s ready when your pie is assembled. Place a prepared pie crust into a 9-inch pie dish, making sure to crimp the edges nicely. This crust base is essential for holding the luscious filling and adding a delightful crunch.
Step 2: Combine Milk and Cornstarch
In a large bowl, whisk together half of the milk with the cornstarch until completely smooth. This simple mixture will thicken during baking, helping the filling to achieve that perfect custard-like consistency that makes the Italian Ricotta Pie Recipe so irresistible.
Step 3: Add Remaining Ingredients
Next, stir in the remaining milk along with ricotta cheese, eggs, vanilla extract, sugar, and cinnamon. Take your time mixing these together until the batter is smooth and creamy. This is the heart of your pie — rich, flavorful, and the promise of something truly special.
Step 4: Bake the Pie
Pour the combined filling into your prepared crust, smoothing it evenly. Bake for 55 to 65 minutes, keeping an eye for that telltale jiggle in the center, which signals it’s perfectly baked yet still delightfully creamy inside. Patience here pays off with sublime texture.
Step 5: Cool and Refrigerate
Allow the pie to cool completely at room temperature. Once cooled, refrigerate for at least an hour to let it set fully. Chilling not only enhances the flavors but also makes slicing clean and easy, ensuring every piece looks as good as it tastes.
How to Serve Italian Ricotta Pie Recipe
Garnishes
Go simple and elegant with a light dusting of powdered sugar to highlight the pie’s creamy top. Fresh berries or a drizzle of honey also make fantastic toppings, adding a pop of color and delightful bursts of sweetness that pair wonderfully with the pie’s gentle spice.
Side Dishes
This Italian Ricotta Pie Recipe shines when paired with fresh fruit salad or a scoop of vanilla gelato for an indulgent twist. For a lighter option, serve alongside a fragrant espresso or herbal tea to complement and balance the richness beautifully.
Creative Ways to Present
For a festive option, serve individual mini pies or tartlets using the same filling. You can also add a thin layer of lemon zest into the filling for a citrusy surprise or sprinkle toasted almonds on top for extra crunch. The possibilities to personalize this classic are endless and fun!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Italian Ricotta Pie wrapped tightly with plastic wrap or stored in an airtight container in the fridge for up to 3 days. The flavors actually deepen after resting, so leftovers taste just as fantastic, if not better, when enjoyed cold or slightly warmed.
Freezing
If you want to save your pie for a later celebration, this pie freezes beautifully. Wrap it well in plastic wrap followed by foil and freeze for up to 2 months. Thaw in the refrigerator overnight before serving to preserve its creamy texture and delicious taste.
Reheating
To reheat, place slices in a warm oven (about 300 degrees Fahrenheit) for 10-15 minutes. This gentle warmth brings back that fresh-baked charm without drying out the pie, making every bite just as comforting as when freshly made.
FAQs
Can I use a different type of cheese instead of ricotta?
For this Italian Ricotta Pie Recipe, ricotta is key for its creamy texture and mild flavor. However, you could experiment with cottage cheese blended smooth or mascarpone for a richer option, but the classic taste might vary slightly.
Do I need to prebake the pie crust?
In this recipe, you do not need to prebake the crust. The pie bakes long enough to fully cook the crust along with the filling, ensuring a perfect golden and tender base.
Can this pie be made gluten-free?
Absolutely! Simply switch out the traditional pie crust for a gluten-free version, either store-bought or homemade, and the filling remains naturally gluten-free, making it an inclusive treat for those with dietary restrictions.
How do I know when the pie is done baking?
You want the center to have a slight jiggle when you gently shake the pie pan. The edges should be set and lightly golden. This means the filling is cooked through but still silky and soft.
Is the pie meant to be served warm or cold?
This Italian Ricotta Pie Recipe is traditionally served chilled after refrigeration, which helps set the filling and meld the flavors. However, some enjoy it slightly warmed which makes it a cozy dessert option.
Final Thoughts
If you’re looking to add a genuine Italian classic to your dessert repertoire, trust me—you’re going to love this Italian Ricotta Pie Recipe. It’s a beautiful blend of creamy, sweet, and cozy flavors that feels both special and comforting at the same time. Give it a try, and I promise it will become a beloved staple in your kitchen as it has in mine.
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Italian Ricotta Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
This Italian Ricotta Pie is a creamy, comforting dessert made with a smooth ricotta cheese filling, lightly flavored with vanilla and cinnamon, baked inside a flaky pie crust. Perfect for an authentic Italian treat that balances sweetness and texture, served chilled for a refreshing finish.
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 Crust
- 1 9-inch pie crust (store-bought or homemade)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature for even baking of the pie.
- Prepare Pie Crust: Place the pie crust into a 9-inch pie dish and gently crimp the edges to form a decorative border that will hold the filling.
- Mix Milk and Cornstarch: In a large bowl, combine half of the milk with the cornstarch and whisk thoroughly until the mixture is smooth and free of lumps. This step helps to thicken the filling.
- Add Remaining Ingredients: Add the remaining milk, ricotta cheese, eggs, vanilla extract, sugar, and cinnamon to the bowl and mix until well combined, creating a creamy batter.
- Pour and Bake: Pour the ricotta batter into the prepared pie shell, spreading evenly. Bake in the preheated oven for 55-65 minutes, or until the center of the pie slightly jiggles when you gently shake the pan, indicating a perfect custard texture.
- Cool and Refrigerate: Remove the pie from the oven and allow it to cool completely on a wire rack. Once cooled, refrigerate the pie for at least 1 hour to set the filling before slicing and serving.
Notes
- For best results, use whole milk to achieve a richer and creamier filling.
- You can substitute cinnamon with a pinch of nutmeg for a slightly different spice profile.
- Make sure to fully cool the pie before refrigerating to prevent condensation which can make the crust soggy.
- The pie can be served chilled or at room temperature according to your preference.
- Store any leftovers covered in the refrigerator and consume within 3 days.
