Description
A smooth and lightly sweet Italian ricotta pie flavored with lemon zest, vanilla, and a hint of almond, baked in a buttery crust. This classic dessert has a soft, creamy texture and an elegant flavor perfect for holidays or family gatherings.
Ingredients
1 cup ricotta cheese
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon almond extract
1 unbaked 9-inch pie crust
Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the ricotta cheese and granulated sugar. Mix until smooth and creamy.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Stir in the vanilla extract, lemon zest, and almond extract until evenly combined.
- Pour the ricotta filling into the unbaked 9-inch pie crust and smooth the surface with a spatula.
- Bake for 45–50 minutes until the center is set and the top is lightly golden.
- Remove from the oven and allow the pie to cool completely at room temperature.
- Dust with powdered sugar if desired, then slice and serve.
Notes
Orange zest can be used instead of lemon zest for a warmer citrus flavor.
Mix in mini chocolate chips for a sweeter variation.
Add 1 tablespoon heavy cream for an extra creamy texture.
Top with fresh berries such as strawberries or raspberries before serving.
If ricotta is watery, drain it in a fine mesh strainer for 20–30 minutes before using.
Store leftovers covered in the refrigerator for up to 4 days or freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 26 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 110 mg
