Italian Ricotta Easter Pie
Ingredients:
For the crust:
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
1 cup unsalted butter, cold and cubed
2 large eggs
1 teaspoon vanilla extract
For the ricotta filling:
2 cups whole milk ricotta cheese (well-drained)
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (optional)
Zest of 1 lemon
1/4 cup mini chocolate chips or chopped candied fruit (optional)
Directions:
Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or springform pan.
In a large bowl, mix flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
Add eggs and vanilla. Mix until dough forms. Wrap in plastic and refrigerate 30 minutes.
Roll out dough and press into the bottom and sides of the pie dish. Reserve some for a lattice if desired.
For the filling, beat ricotta with sugar until smooth. Add eggs, vanilla, lemon zest, and cinnamon, and mix until creamy. Stir in chocolate chips if using.
Pour filling into the crust and smooth the top.
Bake for 50–60 minutes or until golden on top and set in the center. Let cool completely before slicing. Best served chilled or at room temp.
Prep Time: 25 minutes | Bake Time: 60 minutes | Total Time: 1 hour 25 minutes
Kcal: 310 kcal per slice | Servings: 10
Tips:
Drain ricotta thoroughly to avoid a watery filling.
Add a lattice crust or dust with powdered sugar for a traditional touch.
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