Lemon Ricotta Pie Recipe

Name: Lemon Ricotta Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unbaked 9-inch deep dish pie pastry (to fit a 9-inch deep-dish pie plate); RICOTTA FILLING; 2 cups full-fat ricotta cheese; 6 tablespoons whipping cream (unwhipped); 2 large eggs; 1/2 cup sugar, plus; 2 tablespoons sugar (increase sugar for more sweetnes); 1 tablespoon marsala; 3 teaspoons lemon zest; 1/2 teaspoon cinnamon; 1 teaspoon vanilla; 1/4 teaspoon almond extract; 3 tablespoons flour; 1 1/4 cups amaretti, coarsley crushed

Servings: persons

1 unbaked 9-inch deep dish pie pastry (to fit a 9-inch deep-dish pie plate)
RICOTTA FILLING
2 cups full-fat ricotta cheese
6 tablespoons whipping cream (unwhipped)
2 large eggs
1/2 cup sugar, plus
2 tablespoons sugar (increase sugar for more sweetnes)
1 tablespoon marsala
3 teaspoons lemon zest
1/2 teaspoon cinnamon
1 teaspoon vanilla
1/4 teaspoon almond extract
3 tablespoons flour
1 1/4 cups amaretti, coarsley crushed

1
For pie pastry into a 9-inch glass pie plate, flute edges and chill while making the filling.
2
To make the filling; in a large bowl place the ricotta, whipping cream, eggs, 1/2 cup plus 2 tablespoons sugar (or more if desired) Marsala, lemon zest, cinnamon, vanilla and almond extract and flour; mix well to combine.
3
Sprinkle the crushed amaretti biscuits over the unbaked pie shell.
4
Spoon the ricotta filling over the crushed biscuits and spread out evenly.
5
Place the unbaked pie in the fridge for 20-25 minutes.
6
Set oven to 350 degrees.
7
Place the pie plate on a baking sheet.
8
Bake for about 1-1/4 hours or until firm to the touch (might take a little less or more time).
9
Turn the oven heat off and leave the door a little open.
10
Leave the pie in the oven with heat off until oven is cool.
11
Cool completely before slicing.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 unbaked 9-inch deep dish pie pastry (to fit a 9-inch deep-dish pie plate), RICOTTA FILLING, 2 cups full-fat ricotta cheese, 6 tablespoons whipping cream (unwhipped), and more.

Yes, Lemon Ricotta Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Ricotta Pie

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