The Recipe Critic · by Alyssa Rivers
Ricotta Pie
NUTRITION · PER SERVING320M COOK
CAL 23%·PRO 24%
CARBS 49G43% OF CAL
3G FIBER22G OTHER23G TOTAL SUGAR
FAT 24G46% OF CAL
13G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light ricotta pie with cinnamon and lemon. Creamy and subtly spiced, an Italian-American dessert classic.
dessertitalianbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 1 ¾ cups all-purpose flour
- ⅓ cup powdered sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter
- 1 large egg
- 2 cups whole milk ricotta, (drained if needed)
- ½ cup sour cream
- ¾ cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 2 tablespoons lemon zest
- 1 ½ teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- 3 large eggs
At a glance
PER SERVING · TIME 320M
CAL 23%·PRO 24%
CARBS 49G43% OF CAL
3G FIBER22G OTHER23G TOTAL SUGAR
FAT 24G46% OF CAL
13G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 50m
- Sodium
- 180mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 303mg
- Calcium
- 171mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 180MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.