Have you ever tasted a dessert so rich and creamy, you swoon after the first bite?
Ricotta Pie is a decadent treat that has been a favorite among dessert lovers for generations, and it's no surprise why. With a nutty crust, a creamy filling made with ricotta cheese, and a splash of almond extract, this pie is sure to please.
So get ready to indulge and learn all about this heavenly dessert.
I took a traditional Torta di Ricotta recipe and changed up a few ingredients to give it some nutty goodness. Swapping the wheat flour with almond flour in the crust makes this gluten free. Some almond extract in the crust (instead of vanilla or lemon) filling amplifies the flavor and provides a nice balance to the rich ricotta filling.
Ingredients for Almond Ricotta Pie
The ingredients are easy to find at any grocery store:
- almond flour (or all purpose flour)
- ricotta cheese
- granulated sugar
- butter
- eggs
- baking powder
- almond extract
Pie Recipes for Pi Day from #OurFamilyTable
Pies are perfect for dinner or dessert. Try some of these sweet and savory pies:
Celebrating Pi Day with Pie
- Almond Ricotta Pie from That Recipe
- Chicken Tamale Pie from Jen Around the World
- Fresh Peach Custard Pie from A Kitchen Hoor's Adventures
- Peach Hand Pies from Art of Natural Living
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Recipe
Ingredients
Crust
- 2 cups almond flour
- 2ยฝ teaspoons baking powder
- ยฝ cup granulated sugar
- ยฝ cup butter
- ยผ cup room temperature water (more or less)
Filling
- 4 large eggs
- 1 cups granulated sugar
- 2 teaspoons almond extract
- 1 ยฝ pounds ricotta cheese
Instructions
- Preheat oven to 325โ. Grease a 9" pie plate.
Crust
- In a medium bowl, whisk together flour, baking powder, and 1 cup of sugar together. Cut in the butter and mix until the mixture resembles coarse crumbs. Add water and mix by hand until dough comes together. Add extra water if needed.
- Roll out the dough to fit into the pie pan. Do not make the crust too thick as it will expand during cooking.
Filling
- In a large mixing bowl, beat the eggs, sugar and almond extract together on medium speed for two minutes. Beat in the ricotta cheese.
Pie
- Pour filling into pie crust.
- Bake at 325โ for 45 minutes to 1 hour or until a knife inserted in the center comes out clean.
- Remove from oven and let cool on a cooling rack for 1-2 hours. Cover and refrigerate. Serve cold or at room temperature.
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Until next time, happy eating!
~Audrey
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