6 Servings
1 Hour
Allergens
This recipe is not your usual Italian Ricotta Pie. It’s like a cheesecake and a sugar cookie came together to form this sweet and smooth dessert that pops with color. The sugar cookie crust is what dreams are made of and it’s a great crust to have in your back pocket for future pies.
This Confetti Ricotta Pie will satisfy any cheesecake craving. The creamy ricotta filling transports you back to your grandparents’ kitchen and the rainbow sprinkles add an element of fun. Plus, kids will have a blast adding them! This recipe works for any celebration and can be made year-round!
Using an electric mixer, whip unsalted butter for two minutes, add in sugar and then whip for another three minutes until it is fluffy.
Add in one egg and vanilla, continue to mix until fully combined.
Mix in baking powder, salt, and flour slowly on medium speed until a dough forms.
Using a spatula, fold in rainbow sprinkles (so that they don’t get crushed).
Remove from the bowl, cover with plastic wrap, and refrigerate until chilled (about one hour).
Roll out dough and place into a pie pan, cut excess (You can use these extra pieces to make a lattice!)
Combine ricotta, sugar, two eggs and vanilla in a mixing bowl. Mix until combined on medium speed.
Add in salt, baking powder and flour. Continue to mix until combined and then fold in the rainbow sprinkles.
Pour into the pie crust and cover with lattice.
Whisk one egg in a small bowl, and use a brush to paint over the lattice with the egg mixture.
Sprinkle with sugar and bake for 35 minutes at 375 degrees Fahrenheit. (Add in extra sprinkles here if you want an extra colorful pie).
This recipe was originally published on the Baked By Melissa blog.
