My mom usually made four of these pies during the holidays – one served for dessert, and the rest to give away. It’s especially popular during the Easter season, but try it out anytime! This recipe is very easy to make. You can use your own made-from-scratch favorite pie crust recipe, or one from the grocery store such as refrigerated, frozen, or ready-to-make pie crust dough. This pie is tastier and creamier after refrigerated overnight, but don’t let me stop you from digging in once it’s cooled from the oven! It’s absolutely amazing either way! There are various recipes for Ricotta Pie, some have chocolate chips, cinnamon, chopped citron or other spices and add-ons, but I find they compete with the actual enjoyment of tasting the very essence of this already sweetened ricotta. This recipe is in it’s simplest form, allowing you to taste the richness of the ricotta with a light, complementary tone of lemon and vanilla. It’s our family’s most favorite version of Italian Ricotta Pie and I love sharing it with you! Recipe is below. Enjoy!
The Best Italian Ricotta Pie!
Recipe is for one 9-inch deep dish pie. You can double, triple or quadruple this recipe.
Preheat oven 350° F
1 9-inch prepared pie crust
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
Enjoy!