Orange Ricotta Pie Recipe 🥧 31 Days of Pie

I love Italian pies. They’re rich and vibrant without being overly sweet. I adapted this recipe from Taste of Home and the result was swoon-worthy. The ricotta and cream cheese offer a smooth, palate-pleasing base and the orange zest and candied oranges take this pie to the next level. It’s a great option if you’ve hit your sweet limit this holiday season.

Orange Ricotta Pie

Ingredients

1 pre-made pie crust
1 15 oz carton whole-milk ricotta cheese
1 8 oz package cream cheese, softened
2 eggs
⅓ cup sugar
1 tbsp grated orange zest
Juice of one orange
2 tbsp orange extract
3 small oranges
½ cup sugar
1 cup water

Directions

Preheat oven to 425° F. Roll out pie crust and transfer to a pie plate. Poke holes in the bottom with a fork and set it aside. In a mixer add ricotta and cream cheeses. Mix until well-combined. Add eggs, sugar, orange zest, orange juice, and orange extract. Beat until smooth and creamy. Fill pie crust. Bake on a cookie sheet for 40 minutes. While pie is baking, thinly slice oranges. Whisk water and sugar together in a saucepan on medium heat. Add orange slices. Bring to a boil. Then cover and simmer on low for 2 hours. Once the pie has cooled, decorate with candied orange slices. Refrigerate and serve cold. Original recipe here.