There’s something about Easter morning in our house that just wouldn’t feel right without Italian Ricotta Pie sitting on the kitchen counter. My grandmother brought this recipe with her from the old country, and honestly, it’s been the star of every spring celebration since I can remember. The first time I made this Italian Ricotta Pie on my own—without Nonna standing over my shoulder—I called her three times just to make sure I was doing it right.
She laughed and said, “Maggie, you’ve watched me make this a hundred times. Trust your hands.” And you know what? She was right.
This traditional Italian Ricotta Pie has become one of those recipes that connects me to my roots every single time I pull it from the oven. The creamy, slightly sweet ricotta filling nestled in that buttery crust—it’s pure comfort. Whether you’re making it for Easter, Christmas, or just because it’s Tuesday and you need something wonderful, this Italian Ricotta Pie recipe will feel like a warm hug from your own kitchen.
Why You’ll Love This Italian Ricotta Pie
Let me tell you why this Ricotta Pie has earned its place in my recipe box. First off, it’s surprisingly simple—no fancy techniques or hard-to-find ingredients. Just good, honest baking that fills your kitchen with the most amazing aroma.
The texture is what really gets me every time: creamy and rich, but not heavy. It’s sweet enough to be dessert, but not so sweet that you can’t enjoy a slice with your morning coffee.
This Italian Ricotta Pie also happens to be incredibly forgiving. New to baking? No problem.
This recipe practically guides itself. Plus, it feeds a crowd beautifully, which makes it perfect for holidays and family gatherings. My daughters have both learned to make this pie, and watching them carry on the tradition just melts my heart.
Unlike some fussy desserts that need to be served immediately, this Italian Ricotta Pie actually tastes better the next day when all those flavors have had time to settle in together. It’s the kind of recipe that makes you look like a superstar baker without the stress.
Ingredients You’ll Need
One of the things I love most about Italian Ricotta Pie is how straightforward the ingredient list is. You probably have most of these items in your kitchen right now. Here’s what you’ll need to create this beautiful, traditional dessert:
| Ingredient | Quantity |
|---|---|
| Whole milk ricotta cheese | 2 pounds (32 oz) |
| Granulated sugar | 1½ cups |
| Large eggs | 6 |
| Vanilla extract | 2 teaspoons |
| Orange zest | 1 tablespoon |
| All-purpose flour | 3 tablespoons |
| Salt | ¼ teaspoon |
| Prepared pie crusts | 2 (9-inch) |
| Powdered sugar (for dusting) | Optional |
The quality of your ricotta really matters here. I always use whole milk ricotta—it creates that wonderfully creamy texture that makes this Italian Ricotta Pie so special. Don’t skimp and grab the part-skim version. Trust me on this one.
Substitutions & Variations
While I’m a bit of a traditionalist with my Italian Ricotta Pie, I know life happens and sometimes we need to work with what we have. Here are some substitutions and variations that actually work beautifully:
Citrus Options: If you’re not an orange fan, lemon zest works wonderfully in this Ricotta Pie. Some folks even use a combination of both for a brighter, more complex flavor. My friend Susan swears by adding a splash of limoncello to her filling.
Crust Alternatives: Making your own crust from scratch is lovely, but store-bought works just fine for this Italian Ricotta Pie. I’ve even used graham cracker crust when I’m short on time, and while it’s not traditional, it’s delicious. For a gluten-free version, use your favorite gluten-free pie crust.
Mix-ins: Some families add mini chocolate chips to their Italian Ricotta Pie filling—about half a cup scattered throughout. Others fold in chopped candied citrus peel for extra texture. My Aunt Maria always added a handful of golden raisins that had been soaked in rum. Just remember, any additions should complement, not overpower, that beautiful ricotta flavor.
Sweetness Level: The sugar can be adjusted down to 1¼ cups if you prefer a less sweet pie. Just taste your filling before pouring it into the crust.
While I’m a bit of a traditionalist with my Italian Ricotta Pie, I know life happens and sometimes we need to work with what we have. For a refreshing twist, consider trying a Cucumber Caprese Salad: Easy & Fresh Recipe that pairs beautifully with this dessert, adding a light touch to your meal. Cucumber Caprese Salad: Easy & Fresh Recipe
Step-by-Step Instructions
Making Italian Ricotta Pie might seem intimidating, but I promise it’s straightforward. Just take your time and enjoy the process. Here’s exactly how I make mine:
Step 1: Prepare Your Oven and Pan. Preheat your oven to 350°F. Line a 9-inch deep-dish pie pan with one of your pie crusts, letting any excess hang over the edges.
Pop it in the fridge while you make the filling. This helps keep everything nice and cold.
Step 2: Make the Ricotta Filling. In a large mixing bowl, combine the ricotta cheese and sugar. Beat them together with a hand mixer on medium speed until the mixture is smooth and well combined.
This takes about two minutes. You want the sugar fully incorporated into the ricotta.
Step 3: Add the Eggs. Add the eggs one at a time to your Italian Ricotta Pie filling, beating well after each addition. This is important—adding them gradually creates a smoother, more cohesive filling. Don’t rush this step.
Step 4: Incorporate Remaining Ingredients. Mix in the vanilla extract, orange zest, flour, and salt. Beat until everything is beautifully combined and the filling is silky smooth. The flour helps stabilize the filling as it bakes.
Step 5: Assemble the Pie. Pour your ricotta filling into the prepared pie crust. Smooth the top with a spatula.
If you’re using a top crust (some families do, some don’t—I usually skip it), cut the second crust into strips and create a lattice pattern over the top. Otherwise, save that second crust for another use.
Step 6: Bake Your Italian Ricotta Pie. Place your pie on a baking sheet to catch any drips. Bake for 60-70 minutes, until the filling is set but still has a slight jiggle in the very center.
The edges should be lightly golden. A toothpick inserted near the center should come out mostly clean with just a few moist crumbs.
Step 7: Cool Completely. This is the hardest part! Let your Italian Ricotta Pie cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
The pie needs this time to set up properly. I know it smells amazing, but patience pays off here.
Pro Tips for Success
After making Italian Ricotta Pie more times than I can count, I’ve learned a few tricks that make all the difference:
Drain Your Ricotta: If your ricotta seems particularly wet, place it in a fine-mesh strainer lined with cheesecloth for about 30 minutes before using. This prevents a watery filling and ensures your Italian Ricotta Pie sets up perfectly.
Room Temperature Ingredients: Let your eggs and ricotta come to room temperature before mixing. They’ll combine much more smoothly, creating a silkier filling for your Ricotta Pie.
Don’t Overmix: Once you add the flour, mix just until combined. Overmixing can make your Italian Ricotta Pie tough instead of tender.
Watch for Cracks: If your pie starts to crack on top during baking, don’t panic. Simply reduce the oven temperature by 25 degrees. A few small cracks won’t hurt anything, and you can always dust the top with powdered sugar.
The Jiggle Test: Your Italian Ricotta Pie is done when the edges are set but the center still jiggles slightly when you gently shake the pan. It will continue to set as it cools. An over-baked ricotta pie can become grainy, so resist the urge to bake it until completely firm.
Patience Pays Off: I cannot stress this enough—let your pie chill completely before slicing. A properly chilled Italian Ricotta Pie slices beautifully into neat wedges. A warm one will be delicious but messy.
After making Italian Ricotta Pie more times than I can count, I’ve learned a few tricks that make all the difference. To complement your baking skills, check out The Best Spinach & Ricotta Stuffed Shells for a Crowd, which is another delicious way to enjoy ricotta in your meals. The Best Spinach & Ricotta Stuffed Shells for a Crowd
Storage & Reheating Tips
Italian Ricotta Pie stores beautifully, which makes it perfect for making ahead. Cover your cooled pie tightly with plastic wrap or aluminum foil and refrigerate for up to 5 days. Honestly, I think this Ricotta Pie tastes even better on day two when all the flavors have melded together.
You can also freeze Italian Ricotta Pie for up to 3 months. Wrap it really well in plastic wrap, then again in foil, and place it in a freezer-safe container. Thaw it overnight in the refrigerator before serving. The texture holds up remarkably well.
As for reheating, I actually prefer this Italian Ricotta Pie served chilled or at room temperature. If you must warm it, let slices sit at room temperature for about 30 minutes. Some folks like it gently warmed in a 300°F oven for about 10 minutes, but I’m a purist—I think it’s perfect straight from the fridge.
What to Serve With This Recipe
Italian Ricotta Pie is wonderfully versatile. Here’s how I like to serve it:
For Easter or Holiday Brunch: Serve your Italian Ricotta Pie alongside fresh berries, especially strawberries. A dollop of lightly sweetened whipped cream is lovely too. I often set out a fruit salad and some good, strong coffee for a complete spread.
As Dessert: This Ricotta Pie pairs beautifully with a small glass of sweet dessert wine like Moscato or Vin Santo. A espresso or cappuccino alongside makes it feel extra special and authentically Italian.
Casual Gathering: Keep it simple with just a dusting of powdered sugar on top. The pie is so flavorful on its own, it really doesn’t need much accompaniment. Maybe some biscotti on the side for dunking in coffee.
Special Touch: During summer, I love serving Italian Ricotta Pie with fresh peach slices that have been macerated in a little sugar and lemon juice. The brightness of the fruit cuts through the richness perfectly.
Italian Ricotta Pie is wonderfully versatile. For a delightful side, try the 4-Ingredient Cucumber Caprese Salad You’ll Make All Summer, which adds a fresh contrast to the richness of the pie. The 4-Ingredient Cucumber Caprese Salad You’ll Make All Summer
FAQs
What is Italian Ricotta Pie made of?
Italian Ricotta Pie is made primarily of whole milk ricotta cheese, eggs, sugar, and flavored with vanilla and citrus zest (usually orange or lemon). The mixture is baked in a pie crust until set. It’s a traditional Italian dessert that’s particularly popular during Easter celebrations.
Should ricotta pie be refrigerated?
Yes, absolutely. Italian Ricotta Pie must be refrigerated because it contains dairy and eggs. After baking and cooling to room temperature, cover it well and refrigerate.
It should always be stored in the refrigerator and can be kept for up to 5 days. Never leave it at room temperature for more than 2 hours.
Why is my ricotta pie watery?
A watery ricotta pie usually happens when the ricotta contains too much moisture. To prevent this, drain your ricotta in a fine-mesh strainer for 30 minutes before using. Also, make sure you bake the pie long enough for the filling to fully set, and always allow it to chill completely before slicing, which helps it firm up properly.
Can you freeze Italian Ricotta Pie?
Yes, Italian Ricotta Pie freezes beautifully for up to 3 months. Wrap the completely cooled pie tightly in plastic wrap, then aluminum foil, and place in a freezer-safe container. Thaw overnight in the refrigerator before serving. The texture and flavor hold up remarkably well when properly frozen and thawed.
What’s the difference between ricotta pie and cheesecake?
While both are creamy, cheese-based desserts, ricotta pie uses ricotta cheese which is lighter and slightly grainy, while cheesecake uses cream cheese which is denser and smoother. Italian Ricotta Pie is typically less sweet, has a fluffier texture, and often includes citrus zest. Cheesecake is richer, denser, and usually has a graham cracker crust rather than a traditional pie crust.
Italian Ricotta Pie is a traditional dessert that showcases the rich flavors of ricotta cheese, often enjoyed during festive occasions. This delightful pie is a staple in Italian cuisine, celebrated for its creamy texture and sweet taste, making it a beloved choice for family gatherings and holidays. For more information, visit Italian Ricotta Pie.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Serving Size | 1 slice (1/10 of pie) |
| Calories | 385 |
| Total Fat | 18g |
| Saturated Fat | 9g |
| Cholesterol | 165mg |
| Sodium | 280mg |
| Total Carbohydrates | 43g |
| Dietary Fiber | 1g |
| Sugars | 28g |
| Protein | 13g |
| Calcium | 220mg |
This Italian Ricotta Pie is more than just a recipe to me—it’s a piece of my family’s history, a tradition that connects generations. Every time I make it, I think about my grandmother’s hands shaping the crust, and now I see my own daughters learning the same movements. That’s what comfort food is all about: creating memories while making something delicious.
I hope this recipe finds a special place in your kitchen, just like it has in mine. Whether you’re celebrating a holiday or simply treating yourself to something homemade and wonderful, this Italian Ricotta Pie will bring warmth and joy to your table. Happy baking, friends!
Italian Ricotta Pie
Ingredients
Method
- Preheat your oven to 350°F. Line a 9-inch deep-dish pie pan with one pie crust and refrigerate.
- In a large mixing bowl, combine ricotta cheese and sugar, beating until smooth.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract, orange zest, flour, and salt until combined.
- Pour the filling into the prepared pie crust and smooth the top.
- Bake for 60-70 minutes until the filling is set but jiggles slightly in the center.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.