Ricotta Pie Recipe: Ever had a bite of something so creamy, so light, yet so rich in flavor that it instantly made you smile? That’s the magic of ricotta pie. A classic Italian dessert, ricotta pie has been a staple at family gatherings, Easter celebrations, and holiday dinners for generations. It’s a perfect balance between a cheesecake and a custard pie, with a flavor that’s sweet but never overpowering. The subtle taste of ricotta cheese paired with hints of citrus, vanilla, or even chocolate makes it a versatile dessert that appeals to nearly everyone.
Ricotta pie originated from Italian-American kitchens, although it has strong roots in Southern Italy. It’s especially popular around Easter, where it’s often baked in large batches for friends and family. The traditional version is made with a buttery pie crust and a luscious ricotta filling, sometimes enhanced with lemon zest, orange peel, or chocolate chips.
Why You’ll Love This Recipe
If you’ve never made ricotta pie before, prepare to fall in love. This recipe is simple, straightforward, and absolutely delicious. Whether you’re a baking beginner or a seasoned pastry pro, you’ll find this dessert easy to whip up. It’s creamy, lightly sweet, and not overly dense like some cheesecakes. Instead, it has a fluffy, melt-in-your-mouth texture that feels like a warm hug on a plate.
This ricotta pie is also incredibly versatile. Want to throw in some chocolate chips? Go for it. Craving a touch of citrus? Add some lemon zest. Need a gluten-free version? Just swap the crust. Plus, it keeps well in the fridge and actually tastes better the next day after the flavors have had time to mingle.
List of Ingredients You’ll Need
Here’s a complete list of what you’ll need to bring this ricotta pie to life.
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter (cold and cubed)
- ¼ cup granulated sugar
- 1 large egg
- 1–2 tablespoons cold water
- Pinch of salt
Alternative: You can also use a store-bought pie crust to save time.
For the Filling:
- 2 cups whole milk ricotta cheese (well-drained)
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
- Zest of 1 lemon (or orange zest for variation)
- 2 tablespoons all-purpose flour (to help bind)
- Pinch of salt
Optional Add-ins:
- ½ cup mini chocolate chips
- ¼ cup candied fruit or raisins (traditional for Easter pies)
- ½ teaspoon almond extract
Having these ingredients prepped and ready before you start will make the process smooth and enjoyable.
Kitchen Tools and Equipment Required
Before diving into the steps, make sure your kitchen is equipped with the following:
- Mixing bowls (various sizes)
- Electric mixer or whisk
- Pie dish (9-inch recommended)
- Measuring cups and spoons
- Microplane or zester
- Rolling pin (if making your own crust)
- Cheesecloth or fine strainer (for draining ricotta)
- Spatula
- Cooling rack
These tools will help ensure your pie comes out flawless. Let’s move on to choosing the right ricotta, which is the star of the show.
Choosing the Right Ricotta
Not all ricotta cheese is created equal. To get that perfect, creamy texture in your pie, opt for whole milk ricotta. It’s richer and more flavorful compared to part-skim versions. That said, you must drain the ricotta before using it. If you skip this step, your filling can turn out watery and affect both texture and baking time.
To drain ricotta:
- Place the cheese in a cheesecloth or a fine-mesh sieve.
- Let it sit over a bowl in the fridge for a few hours, or ideally overnight.
- Squeeze gently to remove excess liquid before using.
The better the ricotta, the better the pie.
How to Make Ricotta Pie – Step-by-Step Guide
Let’s break down the process of making this dreamy dessert. It’s easier than you think!
Step 1: Prepare the Pie Crust
You can use a homemade pie crust for the best flavor and texture, or a good-quality store-bought crust for convenience. Roll the dough evenly, fit it into the pie dish, and chill it for at least 15 minutes to help prevent shrinking during baking.
Step 2: Drain the Ricotta Cheese
Place the ricotta in a fine-mesh strainer or cheesecloth set over a bowl. Drain for 1–2 hours. This step is essential to remove excess moisture, ensuring a firm, creamy filling instead of a watery pie.
Step 3: Mix the Filling Ingredients
In a large bowl, combine drained ricotta, eggs, sugar, vanilla extract, and a pinch of salt. Mix until smooth and creamy. Add optional lemon zest or cinnamon for flavor. Avoid overmixing to keep the texture light.
Step 4: Assemble the Pie
Pour the filling into the prepared crust. Use a spatula to spread and level the surface evenly. Fill just below the crust edge to prevent spills.
Step 5: Bake the Ricotta Pie
Bake at 350°F (175°C) for 50–55 minutes. The pie is done when the center is set but still slightly jiggly.
Step 6: Cool and Chill the Pie
Let the pie cool at room temperature for 1 hour, then refrigerate for at least 2 hours. Chilling helps the pie set fully and improves slicing.
Serving Suggestions
Ricotta pie is delicious on its own, but you can absolutely dress it up for extra flair.
Topping Ideas:
- A dusting of powdered sugar
- Fresh berries or fruit compote
- Drizzle of honey or chocolate sauce
- Light whipped cream
- Candied lemon or orange peel for garnish
Pair With:
- Espresso or coffee
- A glass of dessert wine like Vin Santo
- A scoop of vanilla gelato for extra indulgence
This dessert is perfect for Easter, Christmas, birthdays—or any day, honestly.
Variations of Ricotta Pie
While the classic version is unbeatable, here are a few fun variations to try once you’ve mastered the basics:
Chocolate Chip Ricotta Pie
- Add ½ cup mini chocolate chips to the filling
- A hit with kids and adults alike
Lemon Ricotta Pie
- Increase lemon zest and add 1 tablespoon lemon juice
- Skip cinnamon for a fresh citrus flavor
Crustless Ricotta Pie
- Pour filling into a greased baking dish (no crust)
- Bake as usual—lower calorie but just as tasty
Almond Ricotta Pie
- Add ½ teaspoon almond extract and top with sliced almonds before baking
The sky’s the limit. Don’t be afraid to get creative!
Storage and Leftovers
One of the best things about ricotta pie is that it stores really well.
To Store:
- Cover the pie with plastic wrap or foil
- Keep in the refrigerator for up to 5 days
To Freeze:
- Let it cool completely
- Wrap tightly with plastic and foil
- Freeze for up to 2 months
- Thaw overnight in the fridge before serving
It’s an ideal make-ahead dessert, especially for holidays or when entertaining.
Common Mistakes to Avoid
Here are a few pitfalls that could mess up your pie—and how to steer clear:
1. Not Draining Ricotta Properly
- Result: Watery filling
- Fix: Drain in cheesecloth overnight
2. Overmixing the Filling
- Result: Air bubbles and cracks
- Fix: Mix until just combined
3. Underbaking
- Result: Gooey center that won’t set
- Fix: Bake until center is barely jiggly
4. Not Letting It Chill
- Result: Runny, unstable slices
- Fix: Chill at least 4 hours before serving
Follow the steps, and you’ll get a slice-worthy dessert every single time.
FAQs about Ricotta Pie Recipe
1. Can I make ricotta pie ahead of time?
Absolutely! In fact, it’s better when made a day in advance. Chill it overnight to allow the flavors to develop and the texture to firm up.
2. Can I freeze ricotta pie?
Yes. Let it cool completely, then wrap and freeze for up to 2 months. Thaw in the fridge before serving.
3. What if my ricotta pie cracks on top?
No worries—it happens! A cracked pie still tastes amazing. You can cover it with powdered sugar or fruit for presentation.
4. Is ricotta pie served warm or cold?
It’s traditionally served chilled or at room temperature. Letting it cool fully enhances the flavor and texture.
5. Can I substitute mascarpone for ricotta?
You can, but it will change the texture and flavor. Mascarpone is richer and creamier, so the result will be closer to a dense cheesecake.
Conclusion
Ricotta pie is one of those classic Italian desserts that never goes out of style. With its creamy filling, subtly sweet flavor, and buttery crust, it’s the perfect ending to any meal. Whether you’re making it for a special holiday, a family dinner, or just because you’re craving something delicious, this recipe is easy to follow and hard to mess up.
The beauty of ricotta pie lies in its simplicity—and once you’ve tried it, you’ll wonder why you waited so long to bake it. Give it a go, make it your own, and share a slice with someone you love. Because the best recipes are the ones that bring people together.
