Sweet Italian Ricotta Pie
Sweet Italian ricotta pie is a creamy, citrus-kissed dessert with a flaky crust—perfect for holidays or any special occasion.
Servings: 16
Equipment
- Pizza Wheel or Sharp Knife
Ingredients
- 2 frozen pie crusts deep dish
- 6 eggs
- 30 Ounces ricotta full-fat
- 2 Tablespoons sour cream
- 1 Teaspoon vanilla extract
- 2 Tablespoons liquor orange flavor, such as Cointreau
- 1 Teaspoon cinnamon
- 1 Tablespoon orange zest
- 1 Cup granulated sugar
- 1 pie crust dough Pillsbury, refrigerated readymade
- 2 Tablespoons heavy cream
- 1 Teaspoon almond extract
- 1/2 Teaspoon cinnamon sugar
- 1 1/2 Teaspoons granulated sugar
Instructions
- Preheat the oven to 325 degrees F.
- Place prepared pie crust into a pie pan. **TIP: Most frozen pie crusts will come in a foil pan. Let the pie crust thaw for about 10 minutes, then carefully remove it from the foil pan using a fork or toothpick. Place the pie crust directly into your 9” pie pan. Later, the foil pan can be used as a tent while the pie cooks in the oven. This will help to prevent the crust from burning while also trapping heat/steam inside giving the filling a perfect even cook and delicious texture**
- Set out 2 small mixing bowls. One bowl will be used for the eggs in the filling, and the other will be used for the egg wash. In the filling bowl, crack 3 eggs. Next, carefully separate the remaining 3 eggs so the egg whites go into the filling bowl, and the yolks into the egg wash bowl. Whisk each bowl well, then place the egg wash bowl into the refrigerator until step 6.
- In a large mixing bowl, combine the ricotta, sour cream, eggs, vanilla extract, and cointreau. Whisk well until smooth. Next, add the cinnamon, orange zest, and sugar. Whisk thoroughly for 2 minutes.
- Pour the filling into each pie crust. Cover with foil (or the foil pan the crust came in) and place onto the center rack of the oven. Bake for 1 hour.
- Remove the egg wash from the refrigerator. Add heavy cream and almond extract to the bowl and whisk until combined.
- Unroll prepared pie crust. Use a pizza cutter to cut the crust into small strips. Brush each strip with the egg wash mixture, then sprinkle with cinnamon sugar.
- Remove pie from the oven and discard foil covering. Increase the oven temperature to 350 degrees F.
- Be creative with the length, width, and pattern you use to lay the strips. I chose to make a cross pattern of 3 horizontal and 3 vertical strips, woven where they meet in the center. You can also weave the pie strips to cover the entire pie, create a starburst pattern, or whatever comes to mind. ** Note: at this point the filling will not be cooked through and will still have a pudding like consistency, but the filling should be thick enough that the thin strips of pie crusts lay across the top without sinking**
- Place the pie back into the oven on the center rack. Bake for 20 minutes. Turn off the oven and allow the pie to sit in the oven for 5 to 10 more minutes.
- Let the pie cool for at least 10 minutes before serving.
Notes
Thaw your pie crust: Before using your frozen pie crust, let it thaw for about 10 minutes. This will make it easier to handle and shape to fit your pie pan.
Separate the eggs carefully: When separating your eggs, make sure to place the egg whites in the filling bowl and the yolks in the egg wash bowl. This will give your pie a rich, golden color and a fluffy filling.
Whisk thoroughly: When making the filling, whisk well until smooth. This will ensure that all the ingredients are evenly combined, giving your pie a consistent and delicious flavor.
Use a foil tent: Cover your pie with foil or the foil pan the crust came in before baking. This will prevent the crust from burning and help the filling to cook evenly, giving your pie a perfect texture.
Be creative with your pie crust strips: When cutting your pie crust into strips, be creative with the length, width, and pattern you use to lay the strips. You can weave them to create a beautiful design that will impress your family and friends.
Separate the eggs carefully: When separating your eggs, make sure to place the egg whites in the filling bowl and the yolks in the egg wash bowl. This will give your pie a rich, golden color and a fluffy filling.
Whisk thoroughly: When making the filling, whisk well until smooth. This will ensure that all the ingredients are evenly combined, giving your pie a consistent and delicious flavor.
Use a foil tent: Cover your pie with foil or the foil pan the crust came in before baking. This will prevent the crust from burning and help the filling to cook evenly, giving your pie a perfect texture.
Be creative with your pie crust strips: When cutting your pie crust into strips, be creative with the length, width, and pattern you use to lay the strips. You can weave them to create a beautiful design that will impress your family and friends.
Nutrition
Calories: 345kcal | Carbohydrates: 32g | Protein: 10g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 215mg | Potassium: 119mg | Fiber: 1g | Sugar: 13g | Vitamin A: 365IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 1mg
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