Best Italian Ricotta Pie Recipe is a classic, traditional dessert often served at Easter. This sweet ricotta pie features a creamy ricotta filling scented with lemon zest plus almond and vanilla extracts, all nestled in an easy-to-make shortcrust pastry.
The crust is an Italian sweet shortcrust pastry known as pasta frolla, commonly used for tarts and pies. It also works well for crostata and other jam-filled tarts.
Simple Ingredients
This ricotta pie has a lightly sweetened, moist ricotta filling with lemon and a rustic, tender crust. It uses a short list of ingredients and doesn’t take long to prepare.
For the crust (pasta frolla):
- 1 recipe of pasta frolla (Italian sweet shortcrust) — see recipe card for full details
For the filling:
- Whole milk ricotta (well drained)
- Granulated sugar
- Eggs, room temperature
- Vanilla extract
- Almond extract
- Lemon zest
- Optional: freshly whipped cream for serving
See the recipe card below for exact quantities and nutritional information.
How To Make Ricotta Pie
This recipe starts with a shortcrust shell to give the pie structure. Use pasta frolla for a sweet, tender crust; an all-butter pie crust can be substituted if you prefer.
For the crust (pasta frolla)
Pasta frolla is an Italian shortcrust pastry. Make the dough and chill it before rolling out:
- Combine dry ingredients (flour, sugar, salt, baking powder). Add the egg and cold butter and mix until the dough comes together; it will be slightly rough. Some people use a food processor for this step.
- Turn the dough onto a lightly floured surface and gather into a ball. Divide into two disks, one slightly larger than the other. (For this pie the larger disk is used and scraps can become cookies.)
- Wrap tightly and refrigerate at least 1 hour or overnight. Remove 30 minutes before rolling to soften slightly.
For the sweet ricotta filling
The filling is a whipped, custard-like ricotta combined with eggs and flavorings for a silky, light texture.
- If the ricotta seems watery, drain it (see notes below).
- Whip the ricotta in a stand mixer with the whisk attachment or in a bowl with a hand mixer until very smooth, similar to whipped cream.
- Add the sugar and mix. Add the eggs one at a time, scraping down the bowl as needed.
- Stir in almond and vanilla extracts and the lemon zest. Set aside while you roll out the dough.
Assembling the pie
- Roll the dough to fit a 9-inch pie plate, about 1/8 inch thick. Carefully fit it into the pan, trimming any excess. (Save scraps for cookies if desired.)
- Pour in the ricotta filling and smooth the top.
- Optional: Decorate with dough strips and brush with an egg wash for a golden finish.
- Bake about 40 minutes, until the center is set. If the crust edges brown too quickly, cover them with foil.
- Cool completely on a wire rack (about 2 hours), then refrigerate until serving. Top with whipped cream if you like.
Ricotta pie is a lightly sweet, cheesecake-like dessert with a lighter texture than many traditional cheesecakes. It makes an elegant dessert for holidays and special occasions.
Substitutions
If you prefer a less sweet dough, use a classic Crisco or all-butter pie crust. The ricotta filling is distinctive, so substituting cream cheese and sour cream will produce a different cheesecake-style dessert.
Variations
This simple sweet pie is wonderful as written. For variety, try:
- Adding orange zest instead of or in addition to lemon
- Stirring in mini chocolate chips for a cannoli-like flavor
FAQs
Use a high-quality, whole milk ricotta for the creamiest texture. Low-fat or watery ricotta can be grainy and may require thorough draining and additional whipping to achieve the desired texture.
Overbaking or baking at an incorrect temperature can dry the filling and cause it to crack or sink. Overmixing can introduce excess air that collapses as the pie cools. Also ensure the pan has enough filling so the center doesn’t fall.
A soggy crust usually means it was underbaked or that the dough was too wet. Blind baking the shell or ensuring your dough isn’t over-hydrated helps prevent a soggy bottom. Avoid overfilling the pie as well.
Line a fine-mesh strainer with cheesecloth or paper towels and set it over a bowl. Add the ricotta and let it drain for 5–10 minutes to remove excess liquid while you prepare the other ingredients.
Top tips
- Choose good-quality whole milk ricotta
- Drain ricotta if it seems watery
- Use room-temperature eggs for even mixing and baking
- Use cold butter when making the crust for a tender texture
Equipment
A 9-inch pie dish or a springform pan both work well for this recipe.
Make Ahead & Storage Instructions
The crust can be made up to 3 days ahead if stored wrapped and chilled; let it sit about 30 minutes at room temperature before rolling. Ricotta pie benefits from being made a day ahead and served well chilled.
Store leftovers refrigerated for up to 4 days. Do not freeze the pie; the crust will soften and the ricotta filling does not freeze well.
More Delicious Pie Recipes
Best Fresh Peach Pie Recipe
Best Brown Butter Apple Pie Recipe
Best Blueberry Mini Pies (hand pies)
Rhubarb Pie Recipe (Old-Fashioned)
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Enjoy this traditional ricotta pie for Easter Sunday or any special meal. Its creamy custard-like filling and delicate crust make it a crowd-pleasing dessert.
Ricotta Pie Recipe
Ingredients
For the Crust:
- 1 recipe Italian Pasta Frolla dough
- Note: Use the larger dough disk for this pie and save scraps if desired
For the Filling:
- 2 cups whole milk ricotta, well drained (about 15 oz)
- 5 tablespoons granulated sugar
- 1 teaspoon lemon zest
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 4 eggs, room temperature
- Optional: freshly whipped cream for topping
Instructions
Make the Dough
- Make the pasta frolla dough and chill while preparing the filling.
- Preheat the oven to 350°F (175°C) and place the rack in the bottom third.
Filling and Assembly
- If ricotta is watery, drain it first.
- Whip the ricotta until smooth in a stand mixer with a whisk or with a hand mixer.
- Add sugar and mix, then add eggs one at a time, scraping the bowl as needed.
- Stir in almond and vanilla extracts and lemon zest.
- Roll out the dough to fit a 9-inch pie plate (about 1/8 inch thick) and fit into the pan.
- Pour in the filling and smooth the top.
- Optional: Decorate with dough strips and brush with egg wash.
- Bake about 40 minutes or until the center is set. Cover edges with foil if they brown too fast.
- Cool completely (about 2 hours) on a wire rack, then refrigerate. Top with whipped cream if desired and serve.
Notes
Nutrition
Nutrition information is an approximation.