Nonna’s Almond Ricotta Pie – A Slice of Tradition 🤍🥧

There are recipes that fill your home with warmth, and then there are recipes that carry your heart back to childhood. Nonna’s Almond Ricotta Pie is exactly that—a recipe wrapped in love, tradition, and the sweet aromas of Sunday gatherings. Every slice is creamy, nutty, and kissed with lemon zest, just like Nonna used to make.

I’m so thrilled you’re here to share this family treasure with me! If you love recipes that blend nostalgia with flavor, be sure to subscribe to my email list so you never miss a new dish from my kitchen to yours.

Overview of Recipe Content

This Almond Ricotta Pie is a creamy Italian-inspired dessert that fits beautifully into Easter celebrations, Sunday dinners, or any cozy family gathering. Think of it as the love child between cheesecake and custard pie—smooth, velvety ricotta filling infused with almond flavor, baked into a golden pie crust, and sprinkled with sliced almonds for a little crunch.

Why You’ll Love It:

• Old-world tradition meets easy modern baking.
• Naturally gluten-friendly when using almond flour.
• The flavor balance: sweet, nutty, slightly tangy from ricotta, and bright from lemon zest.
• Perfect for Easter, Christmas, or even an everyday sweet treat.

What It Tastes Like:
Soft, creamy, lightly sweet with a whisper of lemon and almond—it’s like a hug in pie form.

Health/Nutritional Benefits:

• Almond flour boosts protein and healthy fats.
• Ricotta is high in calcium and adds richness without heavy cream.
• Lighter than cheesecake yet just as satisfying!

Ingredients:

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• 1 pre-made pie crust
• 2 cups ricotta cheese
• 1 cup almond flour
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 teaspoon salt
• Zest of 1 lemon
• Sliced almonds for topping (optional)

Tools You’ll Need:

• Mixing bowls
• Hand mixer or whisk
• Zester or microplane
• 9-inch pie pan
• Measuring cups and spoons

Suggested Substitutions:

• Swap ricotta with mascarpone for extra decadence.
• Use honey instead of sugar for a floral sweetness.
• Add a splash of amaretto liqueur for depth.
• Top with powdered sugar instead of almonds for a softer look.

How to Make Nonna’s Almond Ricotta Pie

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1. Preheat your oven. Set it to 350°F (175°C). Place your pie crust in the pan and prick the bottom with a fork.
2. Mix the filling. In a large bowl, beat ricotta, sugar, and eggs until smooth and creamy.
3. Add the flavor magic. Stir in almond flour, vanilla, almond extract, salt, and lemon zest. Your kitchen should already smell heavenly!
4. Pour and top. Transfer the filling into your prepared crust, smoothing the top. Sprinkle sliced almonds for a rustic finish.
5. Bake. Place in the oven for about 45–50 minutes, or until the center is just set and the top is lightly golden.
6. Cool & serve. Allow to cool completely before slicing. Serve chilled or at room temperature.

What to Serve with Nonna’s Almond Ricotta Pie

This pie shines all on its own, but you can elevate the experience:

• Fresh berries (raspberries and blueberries are perfect).
• A dusting of powdered sugar before serving.
• A cup of strong espresso or cappuccino.
• A scoop of vanilla gelato for summer gatherings.

Tips for Making It Perfect

• Drain the ricotta if it’s watery—wrap in cheesecloth for 30 minutes.
• Don’t overbake! It should still have a slight jiggle in the center when removed.
• Cool slowly to avoid cracks, just like cheesecake.
• Make ahead: This pie tastes even better the next day after chilling overnight.

Storage Instructions

• Fridge: Store covered in the refrigerator for up to 4 days.
• Freezer: Wrap slices tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge.
• Reheat: Best served cold, but you can warm slices gently in the oven if desired.

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General Information

This recipe is a nod to traditional Italian holiday pies, especially those enjoyed at Easter. Almonds symbolize good fortune, and ricotta pies are a staple in southern Italian households. It’s a true slice of heritage!

Frequently Asked Questions

1. Can I make this pie crustless?
Yes! Grease your pan well and bake the filling directly for a gluten-free crustless version.

2. Can I use low-fat ricotta?
Full-fat ricotta is best for creaminess, but low-fat works in a pinch.

3. How do I know when it’s done baking?
The edges should be firm, and the center slightly jiggly—it will set as it cools.

4. Can I use coconut flour instead of almond flour?
Not directly; coconut flour absorbs too much liquid. Stick to almond flour or substitute with all-purpose flour.

5. Can I double this recipe?
Yes, but bake in a 9×13-inch pan instead of a pie dish, increasing bake time slightly.

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Conclusion

There you have it—Nonna’s Almond Ricotta Pie, a recipe steeped in love and heritage, ready to bring joy to your table. It’s creamy, nutty, lemony, and absolutely irresistible. If you loved this, you might also enjoy my Protein Cookie Dough or Italian Ricotta Cookies.

I’d love to hear how your pie turns out!

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Interactive Elements

💬 Leave me a review in the comments—did this remind you of your Nonna too?
📸 Share your pie on Pinterest here or tag me on Instagram @poulefrecipe!

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Nutritional Information (per slice, based on 8 servings)

Calories	Protein	Carbs	Sugar	Fat	Saturated Fat	Fiber	Sodium
290	10g	22g	12g	18g	5g	3g	150mg

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