I’ve got to tell you, this Indulgent Ricotta Pie is a game changer for dessert lovers. It’s creamy and rich, and when you add a sprinkle of cinnamon and a dash of lemon zest, oh boy, it takes comfort food to a whole new level. Honestly, I’ve messed up my fair share of pies in the past, but this one? It’s practically foolproof. Ready to gather those sweet moments with your loved ones? Let’s jump into how to make it together.
Why You’ll Love This Recipe
If you’re looking for a dessert that’s as comforting as a warm hug, then this ricotta pie is for you.
It’s creamy, rich, and so delicious that I sometimes wonder if it should come with a warning label. Seriously, once you take that first bite, you’re hooked. The way the flavors meld together, with a hint of lemon and a touch of cinnamon, makes every forkful a little moment of bliss.
Plus, it’s surprisingly simple to whip up. I can’t count the times I’ve felt like a baking rockstar when I pull this out of the fridge.
And let’s be real – who doesn’t enjoy being the hero of dessert time? Trust me, you’ll be loving this ricotta pie just as much as I do.
Equipment List
Baking this ricotta pie is pure joy, but having the right tools makes it even easier.
First off, you’ll need a 10-inch pie pan—you’re not trying to squeeze your deliciousness into something too small, right? A mixing bowl is essential for combining that creamy ricotta and eggs. A whisk? Absolutely. This pie demands that silky smooth filling, and a whisk gets the job done.
You’ll also want a rolling pin to flatten your dough, unless you fancy the rustic look of pie dough shaped by hand—no judgment! A spatula will help you pour that lovely filling without making a mess.
Oh, and don’t forget the trusty measuring cups and spoons. Trust me, they’ll make your life infinitely simpler. For the best results, consider investing in a high-quality dough cutter to help you effortlessly section and shape your dough. Happy baking!
Our Ingredients
To create a delicious ricotta pie that everyone will rave about, you’ll need to gather some pretty simple ingredients. Don’t worry, nothing too fancy here—just some staples that you might even have hanging out in your pantry and fridge already.
When you think of ricotta pie, think creamy, sweet, and just a little zesty with that hint of lemon. Are you ready to plunge into your baking adventure? Let’s lay out what you’re going to need to make this scrumptious dessert come to life.
Here’s the list of ingredients you’ll need:
- 2 cups whole milk ricotta cheese, drained
- 2 eggs
- ¾ cup granulated sugar
- ½ cup heavy cream
- 1¾ cups all-purpose flour
- 4 oz cold unsalted butter
- 1 egg + 2 egg yolks (for the crust)
- ½ teaspoon baking powder
- Pinch of salt
- Zest of one lemon
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 1 tbsp dark rum (optional)
Now, before you rush off to the grocery store, let’s take a moment to talk about those ingredients. First off, if you can, make sure you drain your ricotta cheese well.
Nothing’s worse than a watery filling that completely strips the pie of its charm. Trust me, it’s a small step that makes a big difference. And while I’m a huge fan of adding that splash of dark rum (it’ll make the flavors sing a little sweeter), if you’re not feeling it, feel free to leave it out.
Oh, and don’t skip on the lemon zest—it really brightens the whole pie up! Whether you’re whipping this up for a family gathering or just because you deserve a treat (you do, by the way), these ingredients will surely help you create a pie that’s both comforting and impressive.
Step-by-Step Instructions
Making ricotta pie is a delightful journey that brings together creamy, sweet flavors with just a whisper of zest. Mixing the batter is quick and simple—just follow these easy steps, and before you know it, you’ll have a stunning dessert ready for your family or for that well-deserved quiet moment with a fork. Let’s get baking!
1. Prepare the crust: In a large mixing bowl, combine 1¾ cups all-purpose flour, ½ teaspoon baking powder, a pinch of salt, and ¾ cup granulated sugar. Then, add 4 oz of cold unsalted butter. Use your fingers or a pastry cutter to mix everything until the mixture resembles coarse crumbs.
Next, toss in 1 egg and 2 egg yolks, mixing until a dough forms (it might be a bit sticky, but that’s okay). Wrap the dough in plastic wrap and chill it in the refrigerator for 1 hour. (Trust me, chilling helps it firm up nicely.)
2. Roll out the dough: After that hour of patience, take your crust out and let it rest for just a minute or two on the counter. Dust your work surface with a bit of flour. Then, Roll out the dough to fit your 10-inch pan.
If it cracks a little, don’t worry—just patch it up with your fingers. Once it’s ready, carefully place it in the pan and trim any overhanging edges.
3. Prepare the filling**: Now, let’s create the creamy goodness! In another bowl, whisk together 2 cups of well-drained whole milk ricotta cheese, 2 eggs, ¾ cup granulated sugar, ½ cup heavy cream**, the zest of one lemon, 1 teaspoon vanilla extract, ¼ teaspoon ground cinnamon, and, if you’re feeling fancy, 1 tablespoon of dark rum.
Whisk it all until the mixture is smooth and well combined—it should be luscious and just a little dreamy.
4. Assemble the pie: Pour this rich filling right into your beautifully prepared crust. It should look like a creamy blanket enveloping the crust, and you’ll want to give it a slight shake to smooth the surface.
5. Bake: Preheat your oven to 350°F (175°C). Once it’s ready, pop the pie into the oven and Bake it for about 45 minutes. Keep an eye on it as it bakes—you’re looking for a golden top and the filling to be set (a little jiggle is okay; it’ll firm up as it cools).
6. Cool and chill: When it’s done, take the pie out of the oven and let it cool to room temperature. Then, cover it up and place it in the refrigerator for at least 6 hours.
I know, waiting can be the hardest part. But that chilling time helps the flavors meld and makes every bite worth it.
And voilà! After all that, you’ll be ready to slice into your ricotta pie, serve it with a dusting of powdered sugar or fresh berries, and bask in the glory of your baking success. With the right kitchen appliances for breakfast cooking, this indulgent treat can be made even easier.
Whether you’re sharing with loved ones or indulging solo (we all have those days), this pie is bound to impress. Happy baking!
Tips & Variations
When it comes to ricotta pie, everyone has their personal touches that make the recipe unique, and I’m no different. First off, make sure to drain that ricotta really well—trust me, a watery filling is no fun.
I also like to chill my pie for at least six hours before digging in; the texture just gets better. For a little flair, try adding a splash of vanilla extract, or if you’re feeling bold, a tablespoon of dark rum can elevate the flavor.
And if you want to impress your friends, dust it with powdered sugar or serve it alongside fresh berries. I say, the more indulgent, the better, right? Let’s make every slice a sweet moment.
How to Serve?
Ah, the moment of truth—serving that delightful ricotta pie. Once it’s chilled, I like to dust the top with a sprinkle of powdered sugar, because who doesn’t love a bit of sweetness?
Then, I slice it into generous wedges. You can’t forget the berries, either. Fresh strawberries or blueberries really brighten things up, don’t you think? It’s a true showstopper that’ll impress anyone!
When I serve it, I often hear, “This is amazing!” which makes my heart swell. Just make sure to have some forks handy—messy fingers with this creamy goodness are a definite possibility.
Oh, and don’t be shy about seconds; after all, it’s a treat meant for sharing. Enjoy those sweet moments!
Storage & Reheating Guide
To guarantee your ricotta pie stays fresh and delicious, proper storage is key.
I’ve learned the hard way—nobody wants a pie that’s gone soggy. After cooling, wrap that beauty tightly in plastic wrap or foil, and stick it in the fridge.
It’ll be good for about 5 days, but who can wait that long? If you want to keep it longer, freeze it! Just cover it well, and it can hang out in the freezer for up to three months.
When you’re ready to devour it, let it thaw in the fridge overnight. To reheat, pop it in a 350°F oven until warmed through. Trust me, the aroma alone will have you salivating. Using premium kitchen appliances can make the reheating process even more efficient.
Enjoy every bite!
Final Thoughts
As I reflect on this delightful ricotta pie, I can’t help but smile at how it manages to bring everyone together.
Whether it’s a cozy family gathering or a casual dinner with friends, this pie shines as the star of the dessert table. I can still remember that one time it almost didn’t make it through dinner—everyone was eyeing it longingly, and let’s just say, a few extra forks magically appeared.
It’s rich yet invigorating, thanks to that zesty lemon and creamy ricotta combo. Plus, making it’s a delightful adventure.
