Italian Ricotta Pie
This Italian ricotta pie recipe has a delicately flavored, creamy ricotta filling encased in a sweet pie dough that's tender and buttery. It's a classic Italian recipe that's often served during Easter and the holiday season. It's super easy to make at home with just a few simple ingredients!
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This is the best Italian ricotta pie recipe!
This classic Italian dessert holds a special place in my Sicilian heart - every Italian home cook has their own family recipe, each claiming theirs is the best (though between us, I think mine might actually be!).
While it's traditionally served at Easter Sunday celebrations, our family serves this delicious pie during Christmas, Thanksgiving and special occasions.
Thiis easy ricotta pie is bound to become a family favorite during Easter time and every other time of the year!
What makes this ricotta pie different
I keep my recipe intentionally simple with easy to find ingredients to really let the ricotta shine.
Unlike my extra creamy Ricotta Cheesecake, this recipe does not include cream cheese. Instead, I add just a touch of sour cream for tang and smoothness, while still keeping ricotta the star of the show.
It's flavored simply, with a generous splash of vanilla extract, a hint of lemon zest, warm cinnamon, and a proper pinch of salt to make all the flavors sing.
Many ricotta pies use a double crust, and while I am a pie crust lover, I prefer using just a single-bottom crust for my version.
If you're feeling traditional, by all means add that lattice top or double crust for a more authentic Italian recipe that would make any Italian Nona proud!
I don't love an overly sweet dessert (especially ricotta desserts), so this not a super sweet ricotta pie. After careful testing, I think it's just the right balance of textures, flavors and sweetness!
For more traditional Italian Recipes with Ricotta, try my Pizza Rustica (Italian Easter Pie), my rich and creamy Sicilian cannoli filling or a classic ricotta cake with pears.
Why This Recipe Works
- Fresh ricotta and a touch of sour cream make a smooth and creamy ricotta cheese filling.
- Vanilla and cinnamon add just the right flavoring, while a pop of lemon brightens it up.
- Can be made with homemade or store bought crust with NO blind baking required.
- A great make ahead recipe for holidays and special occasions!
Whole Milk Ricotta Cheese - Using good quality fresh ricotta cheese is essential for best results of this recipe. You can use my homemade ricotta cheese recipe, which is easy to make and adds a special touch. Drain it well, and blend it in a food process for an even smoother filling. If using store bought, look for impastata ricotta, which has been strained and blended to be extra thick and smooth, and can be found at Italian markets. If using American ricotta from the grocery store, you must strain it first so that it's nice and thick to avoid a grainy texture.
Vanilla extract - Be sure to use pure vanilla extract; I like to make my own homemade vanilla extract, but store-bought works well too. You can also substitute almond extract.
Sour cream - The addition of sour cream adds a tangy richness to the pie and helps create a smooth, creamy texture in the filling.
Lemon - The fresh lemon juice and lemon zest add a bright, citrusy note to the ricotta mixture. Make sure you're using fresh lemons for the best flavor. Orange zest or orange rind can also be substituted for a different twist.
Pasta Frolla - This traditional sweet Italian shortcrust dough is used to make pies and Italian crostata in Italy. You can use my Pasta Frolla recipe, which can be made a food processor for convenience. You always have the option to use your favorite homemade pie dough recipe (Try this flaky pie crust recipe or this Crisco pie dough), or a store bought refrigerated pie dough (especially if you prefer a less sweet crust).
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Rolling pin
- Bench Scraper
- Electric mixer or wooden spoon
- Rubber spatula
- Pie tin / pie pan with high sides, or deep dish pie plate
- Large mixing bowl
- Wire rack
How to make italian ricotta pie
- Start by preheating the oven to 350 degrees F.
- Grab the cold dough and place it on a workspace that's lightly dusted with all-purpose flour. Dust your rolling pin and the dough, then roll it out to fit a 9-inch deep dish pie plate (about 11 inches).
- Transfer the dough to the pie dish and tuck any excess dough under, giving it a gentle press to fit the bottom of the pan. Stick the bottom crust in the freezer while you whip up the filling.
- Using an electric mixer in a large bowl, whip the ricotta, sour cream, and sugar for 2-3 minutes until it's light and fluffy (it'll still be a bit grainy).
Tip: Drain your ricotta in a fine mesh strainer lined with paper towels or cheesecloth, over top of another bowl, in the refrigerator overnight. It allows the ricotta to drain its liquid and get nice and thick, which will prevent the pie from being wet or soggy. For an even smoother filling, blend it in a food process before proceeding.
- Beat in the flour, vanilla extract, lemon zest, lemon juice, and salt. Then, add the eggs one at a time (you can separate one for an egg yolk to brush on top later), making sure each one is fully mixed in before adding the next. This creates a perfect egg mixture for the creamy ricotta filling.
- Take the pie crust out of the freezer and pour in the ricotta mixture, smoothing out the top to remove any air bubbles.
- Give the top of the pie a dusting of cinnamon, then pop it in the baking dish for about 50 minutes, or until the crust is a lovely golden brown and the center is mostly set.
Tip: You'll know it's done when the pie filling only jiggles a tiny bit when gently shaken. It will continue to set and firm up as it cools. Overbaking will make it dry and tough.
- When you're ready to indulge in this creamy pie, slice it into wedges and serve with a dollop of fresh whipped cream for a delicious treat!
- Once it's done, take it out of the oven and let it cool on a wire rack. Then, transfer it to the refrigerator to chill completely for at least 6 hours. Overnight is best.
Ricotta Pie Making Tips
- Before you roll out your dough, make sure it has rested for at least 30 minutes in the refrigerator, wrapped in cling wrap. This will help prevent shrinkage.
- If your crust is browning too quickly, cover the edges with foil or use a pie shield.
- Allow ingredients like ricotta and eggs to come to room temperature before mixing for the smoothest filling.
- Make sure to let the pie chill completely before slicing or else the filling won't set properly.
Ricotta pie Serving Ideas
Serve this ricotta cheese pie cold, straight from the refrigerator. If you prefer a softer texture, let ti come to room temperature first.
Serve this traditional Easter dessert as part of an Italian easter feast. Start with this seasonal ramp pesto pasta or this light shaved asparagus salad with lemon and pecorino.
Follow with a traditional entree like this rich homemade lasagna Bolognese with béchamel and fresh pasta, or our family recipe for Sunday gravy (sauce) with braised pork, sausage and the best homemade Italian meatballs.
Keep the sides simple and seasonal, like peas and prosciutto with ricotta and mint, sautéed broccoli rabe with garlic and olive oil or this easy spinach recipe with butter and parmesan cheese.
You can also serve this at Thanksgiving along with other delicious pies like this old fashioned apple pie or my Grandma's famous creamy Custard Pie.
Don't forget a nice cup of coffee, espresso (or affogato - hot espresso poured over gelato), or tea!
FAQS
Ricotta pie and cheesecake are similar in many ways. Ricotta cheesecake is more dense because it's typically made with a mixture of cream cheese and ricotta cheese, while ricotta pie is a bit lighter since it's only made with ricotta.
Italian ricotta cheesecake often doesn't have a crust, while ricotta pie is always baked into a sweet pie crust, usually made from pasta frolla.
The eggs are a crucial ingredient in this recipe, as they provide the custard-like texture of the filling.
However, if you find that your ricotta pie is tasting too eggy it may be due to overbaking. The filling should still jiggle a bit in the center when it's done baking, which will create a nice smooth custardy texture.
To prevent a soggy crust, chill your pie dough before baking and double-check the dough so there are no holes once it's been added to the pie tin.
Yes, this Italian ricotta pie recipe can be made up to 3 days before serving. Simply store it in an airtight container in the refrigerator until ready to serve.
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Italian Ricotta Pie
Ingredients
- 1 disc pasta folla or pie dough cold
- 1 lb ricotta drained (*see note)
- ½ cup sour cream
- ⅔ cup sugar
- 1 tablespoon all-purpose flour
- 2 tablespoons vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon salt
- 4 eggs
- 1 teaspoon cinnamon
- whipped cream for serving
Instructions
- Preheat the oven to 350 degrees F, then place the cold dough on a workspace that's been lightly dusted with flour. Dust your rolling pin and the dough, then roll it out to fit a 9-inch deep dish pie plate (about 11 inches).
- Transfer the dough to the pie plate and tuck any loose edges under, then press gently to fit. Place the crust in the freezer while you make the filling.
- Use an electric mixer to whip the ricotta, sour cream and sugar for 2-3 minutes until light and fluffy (it will still be quite grainy).
- Beat in the flour, vanilla, lemon zest, lemon juice, and salt. Then add the eggs one at a time, being sure each one is fully incorporated before adding the next.
- Remove the pie crust from the freezer, then pour in the filling and smooth out the top.
- Dust the top all over with cinnamon, then bake for about 50 minutes or until the crust is golden brown and the center is mostly set with just a little bit of jiggle in the center.
- Remove from the oven and let cool, then transfer to the refrigerator to chill completely for about 5-6 hours or overnight.
- Slice into wedges and serve with extra whipped cream on top!
Notes
- If using store bought ricotta, first drain it in a fine mesh strainer lined with paper towels or cheesecloth, over top of another bowl, in the refrigerator overnight. It allows the ricotta to drain its liquid and get nice and thick, which will prevent the pie from being runny or getting soggy.
- Before you roll out your pasta frolla, let your pie dough chill in the refrigerator for at least 30 minutes. This will help prevent shrinkage.
- Place the rolled-out pie crust in the freezer for 10 minutes to hold its shape before baking.
- Change up the flavor by adding some almond extract, orange zest, mini chocolate chips, or other flavorings if you choose.
- You'll know the baked pie is set if it only jiggles a tiny bit when you shake it gently. It will continue to set and firm up as it cools. Overbaking will result in a dry, crumbly pie filling.
- If your crust is browning too quickly, cover the edges with foil or use a pie shield.
- Make sure to let the pie chill completely in the refrigerator for several hours before slicing into it. This allows the filling to be set properly and makes for cleaner slices.
It says put crust in freezer but then it says take out of oven before adding filling? Do you need to bake crust before filling?
Thanks for bringing this to my attention, it was a typo. I have updated it to say "take out of the freezer before adding the filling." No par-baking of the crust is required. Sorry for this mix-up and hope this helps!
This was very easy to make and turned out delicious. I made your pasta frolla dough as well. I'm making it again for Thanksgiving my Nonna is gonna to love it!!!!
Awesome, so glad you loved it enough to share with Nonna!! <3