Italian Ricotta Pie
A creamy and classic Italian dessert made with ricotta cheese, lemon zest, and a touch of sweetness. Perfect for festive occasions or family gatherings, this pie combines simplicity with rich traditional flavor.
Equipment
- Mixing Bowl
- Whisk or Mixer
- Pie dish
- Oven
Ingredients
Filling
- 2 cups ricotta cheese fresh preferred
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest freshly grated
- ½ cup raisins
- ¼ cup almond flour
Crust & Topping
- 1 pre-made pie crust or homemade
- powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine ricotta cheese, sugar, eggs, and vanilla extract. Mix until smooth and well combined.
- Add lemon zest, raisins, and almond flour to the mixture. Stir until evenly incorporated.
- Prepare the pie crust in a pie dish. Pour the ricotta mixture into the crust and spread evenly.
- Bake for 45–50 minutes, or until the top is lightly golden and set.
- Remove from oven and allow the pie to cool completely to set properly.
- Dust with powdered sugar before serving. Serve warm or at room temperature.
Notes
For a twist, add chocolate chips, chopped nuts, or replace lemon zest with orange zest. To make it gluten-free, use a gluten-free crust. This pie keeps well in the fridge for up to 5 days or can be frozen for later enjoyment.