Deliciously creamy and light, that’s what you’ll get in every bite of sweet ricotta pie. Excellent for snacks or dessert --- try it with your favorite beverage!
It’s tricky to prepare a creamy but light treat, right?
Well, not so with this sweet ricotta cheese pie --- plus, you get the crunch from the crust and that hint of spice from the cinnamon.
Oh! Nope, it’s not over-the-top sweet.
Only one way to prove it --- see for yourself! 🙂
FOR MORE EASY DESSERT RECIPES, YOU WILL LIKE THESE POSTS!
- Pie dough - no need to make your pie pastry, frozen pie dough is excellent for making sweet ricotta pie.
- Ricotta cheese - make sure you drain as much liquid as possible.
- Eggs - medium-sized (63 to 73 grams per piece) and at room temperature.
- Sugar - granulated white sugar is great for this easy ricotta pie recipe.
- Lemon - you only need to use the grated zest for flavor.
- Honey - for the sweet ricotta cheese pie filling, and more if you want to pour it for serving.
- Milk - full cream milk, if possible.
- Seasoning and spice - this ricotta pie recipe requires cinnamon and a pinch of salt.
Start making sweet ricotta cheese pie by preheating your oven to 180°C (350°F).
Combine the following ingredients in a medium-sized bowl: ricotta, eggs, sugar, lemon zest, honey, milk, and a pinch of salt.
Mix until you get a smooth and even mixture.
Roll the thawed pie dough into your pie tin.
Pour the ricotta mixture into the tin.
Use an angled spatula to smoothen the top of your sweet ricotta pie.
Place the pie tin in the middle of your oven.
Bake for fifty to fifty-five minutes or until a toothpick comes out clean when inserted --- the top will be golden by this time.
Remove from the oven and set aside to cool.
Dust your sweet ricotta cheese pie with some ground cinnamon and serve with a drizzle of honey, if desired.
- Drain as much liquid as you can from the ricotta cheese.
If you have time, start draining an hour earlier, and place something heavy on top of it to force all the water out.
For reference, I always place the ricotta in a strainer, cover it with a small plate and place a mortar and pestle on top of it.
- Make sure you only grate the yellow part of the lemon --- the white part is bitter and unusable for this sweet ricotta pie recipe.
- Ensure your pie dough is thawed and soft enough to unroll before fitting it into the pie tin.
- I generally use a 7-inch pie tin for this ricotta pie recipe. You can also use an 8-inch form but expect the pie to be thinner.
How to serve this easy ricotta pie?
The ricotta pie is not too sweet, so you can sprinkle it with powdered sugar --- or drizzle it with some sugary syrup like honey.
As for drinks, coffee, tea, or even chilled white wine. 🙂
So how about it? Try this sweet ricotta pie recipe this weekend, and let me know!
OR GET MORE IDEAS FROM THIS LIST OF CAKES FOR BEGINNERS!
Sweet Ricotta Pie Recipe
- Measuring cups
- Measuring spoons
- Mixing bowls
- Hand mixer
- 7-inch pie tin
- 1 piece pie dough, thawed
- 350 grams ricotta cheese (12.40 ounces or about 1 heaping cup & 1/3 cup), drained
- 2 tablespoons milk
- 2 medium eggs, room temperature
- 4 tablespoons honey, plus more for serving
- 1 tablespoon lemon zest, grated
- 2 tablespoons sugar
- pinch salt
- ground cinnamon, for dusting
- Preheat your oven to 180°C (350°F).
- Combine the ricotta, eggs, sugar, lemon zest, honey, milk, and salt in a medium-sized bowl.
- Mix until you get a smooth mixture.
- Roll the thawed pie dough into your pie tin.
- Pour the ricotta mixture into the tin.
- Use an angled spatula to smoothen the top of your sweet ricotta cheese pie.
- Place the pie tin in the middle of your oven.
- Bake for 50 to 55 minutes or until the top turns golden and a toothpick is clean when inserted.
- Remove from the oven and set aside to cool.
- Dust your sweet ricotta pie with some ground cinnamon and serve with a drizzle of honey, if preferred.
- Cook’s Tip #1: Ensure that you only grate the yellow part of the lemon --- the white part is bitter and unusable for this sweet ricotta pie recipe.
- Cook’s Tip #2: You can use a bigger pie tin (i.e., an 8-inch form) but note that it will be a thinner pie.