Description
A creamy Sicilian ricotta pie infused with fresh orange zest, orange juice, and warm cinnamon, baked in a flaky crust. This nostalgic dessert is lightly sweet, aromatic, and perfect for holiday gatherings or family celebrations.
Ingredients
- 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
- 1 unbaked 9-inch pie crust
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the ricotta cheese and granulated sugar. Mix until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the orange zest, orange juice, ground cinnamon, vanilla extract, and salt until fully combined.
- Pour the ricotta mixture into the unbaked 9-inch pie crust and spread evenly.
- Bake for 40–45 minutes, or until the center is set and the top is lightly golden.
- Remove from the oven and allow the pie to cool completely.
- Dust with powdered sugar if desired, slice, and serve.
Notes
- For a smoother texture, strain the ricotta for 30 minutes before using.
- You can substitute lemon zest for orange zest for a slightly different citrus flavor.
- Allow the pie to chill in the refrigerator for 1–2 hours before serving for cleaner slices.
- Store leftovers covered in the refrigerator for up to 3 days.
- Serve with fresh berries or a drizzle of honey for an extra touch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 95 mg
