Are you ready to elevate your dessert game with a show-stopping treat that will have everyone begging for seconds? This Citrus Infused Ricotta Pie is not just another dessert – it's a culinary masterpiece that blends the creamy richness of ricotta with bright, zesty citrus notes that dance on your palate. Whether you're hosting an Easter celebration or simply craving a luxurious sweet escape, this pie promises to transform an ordinary moment into an extraordinary experience that will leave your guests absolutely amazed!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 8 servings
Ingredients
- 2 cups ricotta cheese
- 1 cup sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or a springform pan with butter or non-stick cooking spray to prevent the pie from sticking.
- In a large mixing bowl, combine the ricotta cheese and sugar. Using a hand mixer or a whisk, blend the two ingredients together until the mixture is smooth and creamy.
- Crack the three large eggs into the ricotta mixture one at a time, ensuring that each egg is fully incorporated before adding the next. This will help achieve a light and airy texture.
- Add the lemon zest, orange zest, and vanilla extract to the mixture. Stir gently to combine, allowing the citrus flavors to infuse into the ricotta.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the ricotta mixture, folding it in gently with a spatula until just combined. Be careful not to overmix, as this can affect the pie's texture.
- Pour the ricotta mixture into the prepared pie dish, smoothing the top with a spatula to ensure an even layer.
- Place the pie dish in the preheated oven and bake for about 45 minutes, or until the edges are lightly golden and the center is set but still slightly jiggly.
- Once baked, remove the pie from the oven and allow it to cool in the dish for about 10-15 minutes. This will help it firm up slightly as it cools.
- After cooling, carefully transfer the pie to a wire rack to cool completely to room temperature. Once cooled, you can refrigerate it for at least 2 hours or overnight to allow the flavors to meld.
- Before serving, you may choose to garnish the pie with fresh fruit, a dusting of powdered sugar, or a drizzle of honey for added sweetness and presentation.
- Slice the Citrus Infused Ricotta Pie into wedges and serve chilled or at room temperature. Enjoy this delightful dessert for Easter or any special occasion!
Tips
- Temperature Matters: Ensure all ingredients are at room temperature before mixing to create a smoother, more uniform batter.
- Zest Technique: When zesting lemons and oranges, only remove the colored part of the peel, avoiding the bitter white pith underneath.
- Mixing Magic: Fold ingredients gently to maintain the pie's light, airy texture. Overmixing can lead to a dense, heavy dessert.
- Baking Precision: The pie is done when the edges are golden and the center is slightly jiggly – it will set as it cools.
- Cooling is Crucial: Allow the pie to cool completely before refrigerating to prevent condensation and maintain the perfect texture.
- Make-Ahead Tip: This pie actually tastes even better when prepared a day in advance, allowing the flavors to fully develop.
- Garnish Creatively: Consider topping with fresh citrus segments, a light dusting of powdered sugar, or a drizzle of honey for extra elegance.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 30g
Protein: 12g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 125mg
