This simple Ricotta Pie, which is flavored with citrus and cinnamon and has a similar consistency to cheesecake, is a favorite dessert or breakfast. It is traditional to enjoy in the spring and is one of the easiest pies to make ever with just 5 minutes of prep time.
Add the crust to a 9-inch pie plate, pressing into the bottom of the plate and up the sides.
Add the remaining ingredients to a bowl. Stir to combine.
Pour the filling into the prepared pie crust. Dust with cinnamon, if desired.
Bake for 50-60 minutes, or until the pie is set and the crust is lightly golden brown. (The filling puffs up a little toward the end of baking and then will settle back down as it cools.)
Place the pie onto a wire rack and allow to cool completely. Slice and serve, or cover and refrigerate, then serve.
Notes
Let the pie cool fully on a wire rack. Then cover with plastic wrap (or place in a pie container) and store in the refrigerator for up to 5 days. The pie is best served chilled (or at least not warm) so you can make it ahead of time and bring it right to the table from the fridge.Be sure to let the pie cool completely before covering and storing or it may continue to cook.It is common for little beads of moisture to sometimes form while the pie is in the refrigerator. That is not a problem. Simply dab the top of the pie with a paper towel to absorb it and carry on.
When grating the fresh citrus peel, try to avoid getting too much of the white part because it can be bitter. Just do a few strokes with the microplane as you move your way around the orange and lemon.
Plan to make them at least 2 hours before you want to serve them so they have time to fully cool.
You can do this batter in a 9-inch graham cracker crust. The baking time will be closer to 1 hour.