If you’re craving a dessert that’s both light and rich, an Italian Ricotta Pie is the perfect treat.
This classic recipe is incredibly easy to make and combines the smooth, creamy texture of ricotta cheese with a sweet, subtly flavored filling.
This pie offers a delicious taste of Italy that’s sure to impress. With just a few ingredients and minimal prep, you’ll have a crowd-pleasing dessert ready in no time!
Ricotta filling recipe is for one 9-inch deep dish pie. You can double, triple or quadruple this recipe. Pie crust recipe is included separately below as well.
Preheat oven 350° F
1 9-inch prepared deep dish pie crust (or make your own – recipe below)
1 3/4 cups ricotta cheese (or 15-oz container), preferably whole milk
1 teaspoon vanilla extract
1 teaspoon lemon extract
3/4 cup sugar
1 tablespoon + 1/2 teaspoon cornstarch
3 eggs, beat in separate bowl until foamy
1/2 cup whole milk
powdered sugar for decorating top of pie
Bake for 35-40 minutes for convection oven. If using a conventional oven it will need about 1 hour until firm and ready.
Pie Crust:
2 1/2 cups flour
1/2 cup confectioners’ sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup vegetable shortening
1 egg
Milk
Combine the dry ingredients first, then cut in the shortening until the mixture looks crumbly. Beat the egg and mix into flour mixture. Add milk a little at a time until dough holds together, but not sticky. Roll out onto lightly floured surface then line pie pans.
This easy recipe is good for two regular 9-inch pie crusts. If you have extra dough left for the ricotta pie, you can make a lattice pie crust topping or refrigerate for later use within 3 days. Just be sure to bring to room temperature before using.
