If you’ve never tasted a homemade Ricotta Pie, you’re in for a delightfully creamy Italian treat that bridges the worlds of custard and cheesecake. Each bite has a soothing richness, accented with a whisper of lemon zest, warm vanilla, and a flaky pie crust. Perfect as a special finish to holiday feasts or a simple slice alongside your afternoon espresso, Ricotta Pie brings a touch of Italian comfort to your table and proves that the best desserts are often the most unpretentious.
Ingredients You’ll Need
Ricotta Pie is all about highlighting quality ingredients—each one plays a starring role, contributing to the pie’s pillowy texture, gentle sweetness, and enticing aromas. Gather these pantry classics and see how they transform into something magical.
- Whole milk ricotta cheese: This is the heart of the pie, lending its signature creaminess and subtle sweetness. For the smoothest texture, strain if desired for a truly velvety filling.
- Granulated sugar: Adds just the right hint of sweetness to let the ricotta shine.
- Large eggs: These help create a beautifully custardy structure—add one at a time for the best blending.
- Vanilla extract: Elevates the flavor with lovely floral warmth.
- Almond extract (optional): Adds an aromatic, nutty note that feels festive and nostalgic.
- Ground cinnamon: Just a pinch rounds out the flavors with cozy depth.
- All-purpose flour: Thickens the filling slightly for that perfect set, without making it dense.
- Salt: Balances the sweetness and brings out the other flavors.
- Lemon zest: Adds a burst of citrusy brightness that makes the pie taste fresh and vibrant.
- Pre-made or homemade 9-inch pie crust: The essential crunchy, buttery foundation for the creamy filling—unbaked, so it cooks together with the custard.
- Powdered sugar (optional): A light dusting before serving makes the pie look extra special, like the finishing touch on a pastry shop creation.
How to Make Ricotta Pie
Step 1: Prepare the Filling
Start by preheating your oven to 350°F (175°C), so it’s ready when your filling comes together. In a large bowl, combine your ricotta cheese and sugar. Use a sturdy spoon or mixer to blend them until they’re smooth and creamy—it only takes a minute or two, but this step is key to ensuring your Ricotta Pie has that luscious texture we all love. Mixing now helps dissolve the sugar and breaks down any lumps in the cheese.
Step 2: Add the Eggs
Add your eggs one at a time, making sure each is well mixed in before adding the next. This helps the filling emulsify to a silky custard. Take your time: you don’t want streaks, just a batter that looks uniform and slightly fluffy.
Step 3: Flavor the Filling
Now, pour in the vanilla extract, and if you’re using it, the almond extract. Toss in the cinnamon, flour, salt, and fresh lemon zest. Give everything a gentle but thorough stir. The lemon zest will instantly perk up the creaminess with a fragrant zing, while the flour helps your filling set with just the right amount of wobble.
Step 4: Assemble the Ricotta Pie
Place your unbaked pie crust into a 9-inch pie dish, pressing it gently into the corners. Pour the ricotta filling in and smooth the top with a spatula. You want an even surface so the pie bakes up beautifully golden and even. At this point, your kitchen already smells invitingly sweet!
Step 5: Bake to Perfection
Transfer the pie to the center rack of your preheated oven and let it bake for 50 to 60 minutes. You’ll know your Ricotta Pie is ready when the center is set (no longer jiggly like liquid) and the top is lightly golden. Don’t worry if the pie puffs up a bit; it will settle as it cools. Try not to overbake, as you want a lovely creamy center.
Step 6: Cool and Chill
Once it’s done, allow the pie to cool completely at room temperature. This keeps the filling from cracking and helps the texture finish setting. After it’s fully cooled, pop it in the refrigerator for at least two hours (or overnight), which gives the flavors time to meld and ensures easy, clean slices when you serve.
Step 7: Finishing Touches
Just before serving, dust the top lightly with powdered sugar if you like. It adds a pretty, festive look and a whisper of sweetness that makes each bite memorable.
How to Serve Ricotta Pie
Garnishes
A classic Ricotta Pie looks gorgeous with a simple dusting of powdered sugar, but you can elevate it with a little creativity. Try a few curls of lemon zest or a sprinkle of toasted sliced almonds. For an even more elegant finish, dot the center with fresh raspberries or strawberries; their tang pairs beautifully with the gentle sweetness of the filling.
Side Dishes
This pie shines as the finale of a meal, but if you want a little something extra, pair your slices with fresh seasonal berries or a lightly sweetened berry compote. You might also enjoy a scoop of lightly whipped cream or a drizzle of homemade vanilla sauce for added decadence. It’s also wonderful with strong espresso or a cup of herbal tea.
Creative Ways to Present
If you’re hosting, serve Ricotta Pie in slender wedges on your prettiest plates with a sprig of mint for freshness. At brunch, cut into small squares and arrange on a tiered stand alongside petits fours and biscotti. For celebrations, offer a pie bar with flavored whipped creams and toasted nuts so guests can customize their slices—everyone will love the interactive touch!
Make Ahead and Storage
Storing Leftovers
Ricotta Pie is a champion when it comes to leftovers. Simply cover any remaining pieces tightly with plastic wrap or move them to an airtight container. Store in the refrigerator, where the pie will stay fresh and luscious for up to four days. The flavors often deepen as it sits!
Freezing
If you need to prepare ahead even further, Ricotta Pie freezes beautifully. Let the baked pie cool completely, then wrap it tightly in both plastic wrap and aluminum foil. Freeze for up to two months, thawing overnight in the fridge before serving. For best results, avoid dusting with powdered sugar until after thawing—this way it looks freshly made every time.
Reheating
Ricotta Pie is typically enjoyed chilled or at room temperature, but if you prefer it gently warmed, place a slice on a microwave-safe plate and heat in ten-second bursts until just slightly warm. You can also let it sit out at room temperature for thirty minutes before serving for a softer, creamier texture.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
You can use part-skim ricotta in Ricotta Pie, but the texture will be a bit less creamy and more crumbly. For that classic, melt-in-your-mouth Italian flavor, whole milk ricotta is strongly recommended.
What can I do if my ricotta seems watery?
If your ricotta cheese has excess moisture, simply place it in a sieve lined with cheesecloth and let it drain over a bowl for about 30 minutes. This step ensures your filling sets up perfectly and stays luxuriously smooth.
Can I make Ricotta Pie without a crust?
Yes, for a gluten-free or lighter dessert, you can pour the filling into a well-greased pie dish and bake as a crustless Ricotta Pie. The filling will puff up slightly and develop a tender, golden edge.
How do I know when my Ricotta Pie is done baking?
The pie is ready when the edges are lightly golden and the center has just set—it should not wiggle like liquid but a slight wobble is fine, as the pie continues to set while cooling. Avoid over-baking for the creamiest texture.
Is Ricotta Pie only for holidays?
While Ricotta Pie has roots as an Italian Easter tradition, it’s a fabulous dessert all year round. Its lightness makes it especially welcome in spring and summer, but it’s just as comforting in the cooler months with fragrant cinnamon and citrus.
Final Thoughts
If you’re looking to create new memories around the table, Ricotta Pie is the answer—simple to make, irresistibly creamy, and loved by all ages. I hope you’ll find as much joy sharing this classic Italian dessert as you do savoring each silky bite. Don’t hesitate to make it your own, and enjoy bringing a bit of Italian tradition to your kitchen!
Print
Ricotta Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in the creamy goodness of this classic Italian Ricotta Pie. A smooth ricotta filling with hints of vanilla and almond, nestled in a flaky pie crust, makes for a delightful dessert for any occasion.
Ingredients
Ricotta Filling:
- 2 cups whole milk ricotta cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/4 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- zest of 1 lemon
Crust and Garnish:
- 1 pre-made or homemade 9-inch pie crust (unbaked)
- powdered sugar for dusting (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Prepare Filling: In a large bowl, mix ricotta cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract, almond extract (if using), cinnamon, flour, salt, and lemon zest until smooth.
- Fill Crust: Pour the filling into the pie crust and smooth the top.
- Bake: Bake for 50–60 minutes until set and lightly golden. The pie may puff and then settle as it cools.
- Cool and Serve: Cool at room temperature, then refrigerate for at least 2 hours. Dust with powdered sugar before serving if desired.
Notes
- For a smoother texture, strain the ricotta through cheesecloth before using.
- This pie is best served chilled but can also be enjoyed at room temperature.
- Perfect for holidays like Easter or as a light, creamy dessert year-round.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 110mg
