italian ricotta pie recipe

Written ByJenny Smyth Posted on
italian ricotta pie recipe
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The Best italian ricotta pie recipe

I’m so excited to share this Italian ricotta pie recipe with you all today. This classic dessert is a staple in many Italian households, and for good reason – it’s incredibly easy to make and always a crowd-pleaser. The combination of creamy ricotta cheese, sweet sugar, and flaky pastry crust is absolute perfection.

As a busy mom, I love that this recipe can be whipped up in no time and is perfect for any occasion, whether it’s a family gathering or just a Tuesday evening. My kids adore helping me mix the filling together, and my husband can’t get enough of the crispy pastry crust. Plus, let’s talk about the health benefits – this pie is made with wholesome ingredients like ricotta cheese and eggs, making it a much better option than store-bought desserts loaded with preservatives and artificial flavorings.

When it comes to serving, I love that this pie can be enjoyed warm or chilled, making it perfect for any time of day. Whether you’re looking for a special treat or just need a quick dessert solution, this Italian ricotta pie recipe is sure to become a favorite in your household. I’ve made it countless times for my family and friends, and every single time it disappears in seconds.

So go ahead, give it a try, and get ready to impress your loved ones with this incredible Italian ricotta pie recipe! One of my favorite things about this pie is the way the ricotta cheese melts into the pastry crust as it bakes – it’s truly magical. The best part?

It’s ridiculously easy to make! Just mix the filling together, pour it into the pre-baked pastry crust, and bake until golden brown. My family loves when I make this pie for special occasions because it’s always a hit – but let’s be real, we also love when I whip up a batch on a whim because it’s just that delicious.

Italian Ricotta Pie

Italian Ricotta Pie

4.7 from 511 votes

A creamy, lightly sweet ricotta filling baked in a tender pastry crust. This traditional Italian dessert is perfect for Easter or any special occasion, with a delicate hint of lemon and vanilla.

Prep Time30 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 25 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
2 large eggs
1 teaspoon vanilla extract
2 tablespoons milk, if needed

For the Ricotta Filling

2 cups (16 oz) whole milk ricotta cheese, drained
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1/4 cup all-purpose flour
1/2 cup heavy cream

👨‍🍳Directions

1Make the crust: In a large bowl, whisk together flour, sugar, baking powder, and salt.
2Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
3In a small bowl, whisk eggs and vanilla, then add to the flour mixture and stir until a dough forms.
4If the dough is too dry, add milk one tablespoon at a time until it holds together.
5Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
6Preheat oven to 350°F (175°C).
7On a lightly floured surface, roll out the chilled dough to a 12-inch circle, about 1/4 inch thick.
8Carefully transfer the dough to a 9-inch springform pan, pressing it into the bottom and up the sides.
9Trim any excess dough from the edges and prick the bottom with a fork to prevent bubbling.
10Place the pan on a baking sheet.
11Make the filling: In a large bowl, beat the ricotta cheese with an electric mixer on medium speed until smooth, about 1 minute.
12Add sugar and beat until well combined.
13Add eggs one at a time, beating well after each addition.
14Mix in vanilla, lemon zest, and lemon juice.
15Reduce speed to low and add flour, mixing just until incorporated.
16Finally, stir in heavy cream by hand until the mixture is smooth and creamy.
17Pour the ricotta filling into the prepared crust and spread evenly.
18Bake at 350°F for 50 to 55 minutes, until the top is lightly golden and the center is set but still slightly jiggly when gently shaken.
19A toothpick inserted near the center should come out clean or with a few moist crumbs.
20If the crust edges brown too quickly, cover them with foil strips halfway through baking.
21Turn off the oven and leave the pie inside with the door slightly ajar for 30 minutes to cool gradually and prevent cracking.
22Remove from the oven and let cool completely on a wire rack, about 1 hour.
23Refrigerate for at least 4 hours or overnight before serving.
24The pie will firm up as it chills.
25Slice and serve cold, optionally dusted with powdered sugar or topped with fresh berries.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Rolling pin
Measuring cups and spoons
Spatula
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 220mg🌾Total Carbs: 44g🥦Dietary Fiber: 1g🍬Sugars: 24g🥩Protein: 10g

📝Notes

For a smoother filling, press the ricotta through a fine-mesh sieve before using. You can substitute orange zest for lemon for a different citrus note. This pie keeps well in the refrigerator for up to 3 days.

Watch Video Of How Italian Ricotta Pie Works

This Italian ricotta pie recipe is truly a staple in our household – not only does it taste incredible but it’s also ridiculously easy to make! When storing leftover slices (if there are any!)

, simply wrap tightly in plastic wrap or aluminum foil and refrigerate until ready to reheat. One of my favorite ways to serve this pie is straight from the oven – there’s something magical about watching those first bites melt into smiles on everyone’s faces!

So next time you’re craving something sweet and satisfyingly indulgent, give this Italian ricotta pie recipe a try – trust me when I say your family will thank you!

❓ Frequently Asked Questions About Italian Ricotta Pie

Q: What type of pastry crust is best for this Italian ricotta pie?

A: For this recipe, I highly recommend using an all-butter pastry crust for the flakiest, most tender results. You can also use a store-bought pastry dough if you’re short on time – just thaw according to package instructions.

Q: Can I use low-fat ricotta cheese instead of full-fat?

A: While low-fat ricotta cheese will still yield delicious results, I highly recommend using full-fat ricotta cheese for the creamiest texture possible.

Q: How do I prevent the filling from bubbling over during baking?

A: To prevent the filling from bubbling over during baking, make sure to not overfill the pastry crust and keep an eye on the pie while it bakes – if you notice the filling starting to bubble over, simply cover the edges with foil to prevent further damage.

Q: Can I make this Italian ricotta pie recipe ahead of time?

A: Yes! You can assemble the filling mixture up to 24 hours in advance and store it in an airtight container in the fridge until ready to assemble and bake.

Q: How do I store leftover Italian ricotta pie?

A: Leftover Italian ricotta pie can be stored at room temperature for up to 3 days or refrigerated for up to 5 days – simply reheat before serving. You can also freeze individual slices for up to 2 months; thaw overnight in the fridge before reheating.

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