Sweet Ricotta Pie Recipe
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!
Servings: 10
Calories: 188kcal
Equipment
- Measuring cups
- Measuring spoons
- Mixing bowls
- Strainer
- Hand mixer
- 7-inch pie tin
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 188kcal | Carbohydrates: 19g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 51mg | Sodium: 113mg | Potassium: 75mg | Fiber: 1g | Sugar: 10g | Vitamin A: 209IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg