Ricotta Pie, or Torta di Ricotta is similar to a custard pie or cheesecake, but lighter and more rustic. It’s typically served as a holiday dessert, especially at Easter, and enjoyed warm or chilled. This Pie is one of Italy’s most cherished desserts, a symbol of simplicity, purity, and the joy of home baking. Its story begins in Southern Italy, especially in regions like Campania, Sicily, and Abruzzo, where fresh ricotta cheese was abundant and used in both sweet and savory dishes.

Traditional Torta di Ricotta – Italian Ricotta Pie Recipe

Ricotta Pie is one of Italy’s most cherished desserts, a true symbol of simplicity, purity, and the joy of home baking. Its story begins in Southern Italy, in regions like Campania, Sicily, and Abruzzo, where fresh ricotta cheese filled every kitchen. Farmers turned leftover whey into creamy ricotta, using it in both sweet and savory dishes. Eventually, someone blended it with eggs, sugar, and a touch of lemon zest, transforming simple ingredients into something beautifully comforting.

When Italian immigrants crossed the ocean to America, they carried this tradition with them. Over time, Ricotta Pie became a beloved Easter dessert in Italian-American homes. Families baked it in deep tins, dusted it with powdered sugar, and served it at Sunday gatherings. Each slice carried the warmth of home and the taste of shared memories.

Across Italy, the pie continues to evolve. Neapolitan bakers add candied fruit or a hint of cinnamon for extra sweetness. Sicilian versions often feature orange peel or chocolate chips for a playful twist. Meanwhile, in Abruzzo, the filling stays simple and custardy, light, pure, and comforting.

Light, Creamy, and Perfect for Easter or Family Gatherings

Rustic yet elegant, Ricotta Pie has a creamy filling that never feels heavy. It rests inside a tender, buttery crust that turns golden and fragrant as it bakes. The flavor is clean and bright, lifted by gentle hints of vanilla or citrus. Unlike cheesecake, it feels lighter, airier, and naturally sweet.

Whether chilled or served at room temperature, it’s always delightful. A cup of espresso or a handful of fresh berries makes the perfect match. More than just a dessert, Ricotta Pie celebrates family, simplicity, and joy, a reminder that humble ingredients like milk, eggs, sugar, and love can create something unforgettable.

Italian Ricotta Pie Recipe
Ricotta Pie! This dessert wraps around you like a cozy hug from your Italian grandma. It is smooth and creamy. It is not overly sweet. The fresh ricotta shines through. The filling combines ricotta cheese, eggs, sugar, and a hint of lemon zest or vanilla. Then bakes until golden.
When you slice it, the texture is soft and delicate. It reminds you of cheesecake but feels lighter and more graceful. Each bite tastes like home. It is wholesome, comforting, and full of tradition. Serve it plain with powdered sugar or top it with fresh berries. Ricotta Pie brings a warm Italian vibe to any table.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 1 hour
Servings: 10 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups (250 g) all-purpose flour
  • ½ cup (100 g) sugar
  • ½ cup (115 g) unsalted butter, cold and cubed

  • 1 large egg + 1 yolk
  • ½ tsp baking powder
  • Pinch of salt
  • Zest of ½ lemon (optional)
Filling
  • 2 cups (475 g) fresh ricotta cheese, well drained
  • 1 cup (200 g) sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • Zest of 1 lemon or orange
  • Pinch of cinnamon (optional)

Equipment

  • 9-inch-deep pie dish or springform pan

Instructions
 

  1. Prepare the crust:
    In a bowl, mix flour, sugar, baking powder, and salt. Add cold butter and rub it in with your fingers until the mixture looks sandy. Stir in the egg, yolk, and lemon zest. Knead lightly until it forms a smooth dough. Wrap and chill for 30 minutes.
  2. Make the filling:
    In another bowl, whisk together ricotta, sugar, eggs, vanilla, lemon zest, and flour until smooth and creamy. The texture should be thick but pourable.
  3. Assemble:
    Roll out two-thirds of the dough and line your greased pie dish. Pour in the ricotta filling and smooth the top. Roll out the remaining dough and cut strips for a lattice or leave it open-faced.
  4. Bake:
    Preheat your oven to 350°F (175°C). Bake for 50–55 minutes, or until the crust is golden and the center is just set. The pie will puff slightly and then settle as it cools.
  5. Cool:
    Let the pie cool completely on a rack, then chill for at least 1 hour before serving. Dust with powdered sugar if you like.

Notes

Drain your ricotta well:  Too much moisture can make the filling watery. Place it in a fine strainer or cheesecloth for at least 30 minutes before mixing.
Room temperature eggs are best: They blend more easily with ricotta and create a smooth filling.
Don’t overmix the dough: Handle it just enough to bring it together, overworking makes a tough crust.
Bake until just set. The center should still have a slight wobble; it will firm up as it cools.
Flavor Variations

Chocolate Chip Ricotta Pie: Stir in ½ cup of mini chocolate chips into the filling for a sweet, melty surprise in every bite.
Citrus Zest Twist: Mix in orange or lemon zest for a brighter, fresher flavor. A little orange liqueur can add an extra festive touch.
Cinnamon & Nut: Add ½ tsp ground cinnamon and a handful of finely chopped toasted almonds or hazelnuts to the filling for a warm, nutty note.
Berry Bliss: Fold in fresh or slightly thawed berries like blueberries, raspberries, or chopped strawberries for a fruity contrast.
Sicilian Style: Incorporate chopped candied citron or orange peel, along with a splash of Marsala wine, for an authentic Sicilian flair.

Serving

Ricotta Pie is best served chilled or at room temperature. Slice it carefully with a sharp knife for clean edges. Dust lightly with powdered sugar, or add a few fresh berries on top for color and freshness.

Pair it with a small cup of espresso or cappuccino to balance the creamy sweetness. For a special touch, drizzle a bit of honey or serve alongside a spoonful of fruit compote.

This pie works beautifully as a centerpiece dessert for Easter, family dinners, or casual gatherings.

Storage

Refrigerator: Cover the pie with plastic wrap or store in an airtight container. It will keep for 3–4 days. The flavors improve after a few hours as the filling sets and melds.

Freezer: You can freeze a whole or sliced pie. Wrap tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Serving after storage: For the best taste and texture, allow refrigerated or thawed pie to sit at room temperature for 15–20 minutes before slicing. Dust with powdered sugar or garnish as desired.