Italian Ricotta Pie

Cheese based Italian dessert on a small dish.

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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!

Prep Time: 30

Cook Time: 50

Total Time: 1 20

Servings: 10 servings

Calories: 267kcal

Author: Nicole Gaffney

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℉, 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.

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