Ricotta Pie: A Creamy, Dreamy Delight
Ricotta pie is a surprisingly versatile and delicious dessert that's perfect for any occasion. Its creamy texture and subtle sweetness make it a crowd-pleaser, and it's surprisingly easy to make. This recipe guides you through creating a ricotta pie that's both elegant and satisfying. Get ready to impress your friends and family with this simple yet sophisticated dessert!
Ingredients for a Heavenly Ricotta Pie
This recipe yields a classic 9-inch ricotta pie. Feel free to adjust quantities based on your pan size and desired serving portions.
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Ricotta Filling:
- 15 ounces whole milk ricotta cheese, drained well
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Zest of 1 lemon (optional, for added zing)
Step-by-Step Ricotta Pie Recipe: A Baker's Guide
Follow these simple steps to create a perfectly creamy and delicious ricotta pie:
Making the Crust: A Foundation of Flavor
- Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
- Cut in Butter: Add the chilled, cubed butter and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add Water: Gradually add the ice water, mixing until the dough just comes together. Avoid overmixing.
- Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes. This allows the gluten to relax, resulting in a more tender crust.
- Roll and Bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling. Blind bake the crust (line with parchment paper and fill with pie weights or dried beans) at 375°F (190°C) for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes, until lightly golden.
Creating the Creamy Ricotta Filling: The Heart of the Pie
- Drain the Ricotta: Ensure your ricotta cheese is well-drained to prevent a watery filling.
- Combine Ingredients: In a large bowl, beat together the ricotta cheese, sugar, eggs, vanilla extract, cinnamon, nutmeg, and lemon zest (if using) until smooth and creamy.
- Pour and Bake: Pour the ricotta filling into the pre-baked pie crust.
- Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the filling is set and lightly golden brown. A slight jiggle in the center is okay.
- Cool and Serve: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
Tips for Ricotta Pie Perfection: Elevate Your Baking Game
- Don't overmix the filling: Overmixing can lead to a tough filling.
- Blind baking is key: This prevents a soggy bottom.
- Let it cool completely: This ensures a firm, sliceable pie.
- Get creative with toppings: A sprinkle of powdered sugar or fresh berries makes a beautiful finishing touch.
Serving Suggestions for Your Ricotta Pie Masterpiece
Serve your ricotta pie chilled, either as a standalone dessert or paired with a dollop of whipped cream or a scoop of vanilla ice cream. It's a delightful treat that's perfect for sharing with loved ones. Enjoy!
