Go Back
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.