Italian Ricotta Pie with a Sweet Twist
This delightful Italian Ricotta Pie is a celebration of sweet ricotta and zesty lemon, offering a creamy and unforgettable dessert experience that is perfect for any occasion.
Ingrédients
Main Ingredients
- 2 cups ricotta cheese Ensure it is well-drained.
- 1 cup sugar Can be substituted with stevia for lower sugar.
- 3 large eggs For a vegan version, substitute with flaxseed meal.
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice Preferably fresh.
- 1/2 teaspoon lemon zest
- 1 pre-made pie crust Can use gluten-free crust if needed.
- 1/4 cup raisins Optional.
- 1/2 teaspoon cinnamon Optional for added flavor.
Instructions
Preparation
- Start by gathering all the ingredients listed above.
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the ricotta cheese and sugar. Blend until smooth and well incorporated.
- Gently add the eggs one at a time into your ricotta mixture, mixing well after each addition.
- Stir in the vanilla extract, lemon juice, and lemon zest.
- If using, fold in the raisins and cinnamon into the mixture.
- Fit the pre-made pie crust into your pie dish, pressing firmly against the sides.
- Carefully pour the ricotta mixture into the prepared pie crust and smooth out the top.
Baking
- Place the pie in the preheated oven and bake for 45-50 minutes.
- The filling should be set, and a toothpick inserted in the center should come out clean.
Cooling and Serving
- Allow the pie to cool at room temperature for at least 30 minutes before slicing.
Notes
Store in an airtight container in the fridge and consume within 4-5 days. It can be frozen for up to two months.