Description
Grandma’s Sicilian Ricotta Pie is a traditional Italian dessert known for its creamy ricotta filling infused with fresh orange zest and cinnamon, baked to golden perfection in a flaky pie crust. This delightful pie combines citrusy brightness with warm spice, making it a comforting and elegant treat perfect for any occasion.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust
Filling
- 2 cups whole milk ricotta cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tablespoon fresh orange zest
- 1/4 cup fresh orange juice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare the pie crust by placing it into a 9-inch pie dish if it is not already set.
- Mix Ricotta and Sugar: In a large mixing bowl, whisk together the whole milk ricotta cheese and granulated sugar until the mixture is smooth and creamy, ensuring there are no lumps.
- Add Eggs: Incorporate the eggs into the ricotta mixture one at a time, thoroughly mixing after each addition to maintain a smooth consistency.
- Combine Flavors: Stir in the fresh orange zest, orange juice, ground cinnamon, vanilla extract, and salt. Mix well until all ingredients are fully integrated into the filling.
- Fill the Pie Crust: Pour the prepared ricotta filling into the unbaked pie crust, smoothing the top with a spatula to create an even surface.
- Bake the Pie: Place the pie in the preheated oven and bake for 40 to 45 minutes or until the center is set and the top has turned a light golden brown.
- Cool the Pie: Once baked, remove the pie from the oven and allow it to cool completely at room temperature to help it set properly.
- Refrigerate Before Serving: Refrigerate the pie for at least 2 hours to chill thoroughly before slicing and serving for best flavor and texture.
Notes
- Use fresh orange zest and juice for the brightest flavor.
- Allow the pie to cool completely to avoid the filling from being too soft when sliced.
- Refrigeration is essential for firming up the filling before serving.
- You can substitute part of the ricotta with mascarpone for a richer texture.
- This pie pairs wonderfully with a dusting of powdered sugar or a drizzle of honey.
