Easter Ricotta Pie

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Easter would not be complete without a rich ricotta pie. Easy to make guaranteed to be a crowd-pleaser.

Units Scale

1/2 cup unsalted butter, room temperature

1 cup sugar

1 egg

1/4 cup milk

1 teaspoon vanilla extract

2 1/4 cups flour

1 teaspoon baking powder

15 ounces whole milk ricotta

3 large eggs

3/4 cup granulated sugar

1 tablespoon lemon juice

1 teaspoon lemon zest

1 teaspoon vanilla extract

1/2 cup mini chocolate chips

Powdered sugar, for dusting

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Beat the butter and sugar until fluffy.
Add the egg, milk and vanilla extract and mix until combined.
Add the flour and baking powder, and beat until the dough comes together.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate it for at least an hour.
When the dough has chilled, roll it out to fit a deep dish 9-inch pie on a lightly floured surface. Transfer the dough into the pie plate (if it rips you can just patch it up with extra dough). You can use any remaining dough to bake plain sugar cookies, or add a lattice crust to this pie before you bake it.
Use a fork to poke holes in the bottom of the crust. Freeze the crust for 10 minutes while you make the filling.
Preheat oven to 350 degrees F.
In a large bowl mix together the ricotta, eggs, sugar, lemon juice, lemon zest, vanilla extract, and chocolate chips until thoroughly combined.
Place the pie crust onto a baking sheet, and then pour the filling into the crust.
Bake in the preheated oven for 40-45 minutes, until the center is set (and registers 160 degrees on a food thermometer). If the edges of the pie crust is getting too golden while the pie bakes, you can cover them with foil.
Let the pie cool completely, then refrigerate until ready to serve. Dust with powdered sugar if desired.

Find it online: https://jesslovesbaking.com/2025/04/12/easter-ricotta-pie/