The Best Ricotta Pie Recipe
This is truly The Best Ricotta Pie Recipe you will ever try! Deliciously creamy, smooth and decadent! You will savor every bite!
Equipment
- 10 inch pie plate
- Rolling Pin
- stand mixer or hand mixer
- Pie crust cutter
Ingredients
Pie Crust
- 2 cups all purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter
- 1 egg beaten
- 2 tbsp milk
- 2 tbsp orange juice
- 1 tsp pure vanilla extract
Homemade Vanilla Pudding
- 3 cups milk
- 4 egg yolks
- 1/2 cup cornstarch
- 1 1/8 cup granulated sugar
- 1 1/2 tsp pure vanilla extract
- 1 1/2 tbsp butter
Ricotta Filling
- 1 lb ricotta
- 2 1/2 tbsp granulated sugar
- 2 egg whites
- 1 tsp pure vanilla extract
Pie Crust Glaze
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/4 tsp pure vanilla extract
- 2 tbsp butter softened
Instructions
Pie Crust
- Add flour, sugar, baking powder, salt and butter to a mixing bowl. Whisk together.
- Cut in butter until very fine.
- Make a well in the mixing bowl. Add beaten egg, milk, orange juice and vanilla. Mix with a spoon until a soft dough forms (if easier mix with your hands to finish off). Add 1 additional tablespoon of milk if dough is dry.
- Gather dough into a disk, wrap in plastic wrap and place in the refrigerator.
Homemade Vanilla Pudding
- In a large sauce pan, heat milk over low heat.
- Separate egg yolks and whites into two bowls. Save 2 egg whites for ricotta filling.
- In a medium size mixing bowl, whisk cornstarch and sugar. Pour 1/2 cup of warm milk into the bowl and whisk together.
- Beat the egg yolks and then add to the mixture above. Whisk together until smooth.
- Pour mixture back into the saucepan. Over medium heat, stir mixture constantly.
- Once the mixture starts to come to a boil, it will start to thicken. Once thickened, remove from heat. Add butter and vanilla and stir until smooth.
- Set aside and let cool. Once cooled, cover tightly with plastic wrap. Place plastic wrap gently on top of the pudding so that a film does not form.
Ricotta Filling
- In a small mixing bowl, add ricotta, sugar, egg whites and pure vanilla extract.
- Use a hand mixer and beat together until light and creamy.
- Set aside.
Pie Crust Glaze
- In a medium bowl, add powdered sugar, milk butter and pure vanilla extract and beat until smooth.
Pie Assembly
- Preheat oven to 350 degrees.
- Take the pie crust out of the refrigerator. Cut dough into about a 1/3-2/3 ratio. (1/3 for the top and 2/3 for the bottom crust).
- Add flour to your board and to the top of the dough.
- Using a lightly floured rolling pin, roll dough from the center outward, flip, add more flour, and repeat until you have a crust about 2 inches bigger than your pie plate.
- Carefully fold the dough into quarters, making sure not to crease it. Place dough on the bottom of the pie plate and unfold.
- Add the vanilla pudding to the bottom layer. Spread out to the edges evenly.
- Next, place the ricotta filling on top of the pudding. Spread out to the edges evenly.
- Roll out the remaining dough repeating the above process. Place the top on the pie.
- Gently fold the top crust under the bottom crust to create a seal. Then crimp with a fork, or flute using your fingers. Pinch with your thumb and index finger all the way around the pie plate.
- Use a fork to poke holes in the top of the pie and brush milk on the top.
- Bake for 40-45 minutes or until golden brown. After 20-25 minutes you may need to place a pie shield or wrap edges with foil to prevent the crust from browning too quickly.
- Once done, remove pie from oven and let cool. Spread on glaze topping. Place in refrigerator overnight. Place a piece of wax paper lightly over the top of the pie after glaze has set. This pie is best served cold.
- Enjoy!
