Ricotta Pie is the kind of treasured comfort dessert that feels right at home at any holiday gathering or as a sweet ending to a quiet family dinner. With its creamy, lightly sweet filling scented by lemon zest and vanilla, all hugged by a tender, buttery crust, this timeless Italian favorite is proof that simple ingredients can create a truly exceptional treat. Whether you enjoy it for Easter, a festive brunch, or just because, every velvety bite of Ricotta Pie will make you want to savor the moment—and maybe go back for seconds.
Ingredients You’ll Need
Ingredients You’ll Need
Let’s talk about what goes into Ricotta Pie. These ingredients are the heart of the recipe—each one brings something essential, from the lush texture of ricotta to the fresh brightness of lemon zest. When combined, they create a pie that’s both elegant and incredibly easy to love.
- Pie crust: The vessel that holds it all together; use a 9-inch unbaked pie crust for classic flakiness, homemade or store-bought.
- Whole milk ricotta cheese: The star ingredient, giving the pie its signature soft, creamy texture—be sure to use whole milk for richness.
- Granulated sugar: Sweetens the filling without overpowering the delicate flavors, striking that perfect balance.
- Large eggs: Eggs bind the filling and add a lovely custard-like smoothness.
- Vanilla extract: Adds an aromatic warmth that pairs beautifully with the ricotta.
- Ground cinnamon: Just a hint for depth and a touch of spice that whispers of tradition.
- Salt: A pinch sharpens all the flavors and brings harmony to the sweetness.
- Lemon zest: Brightens up the pie with a fresh citrus aroma—it’s subtle, but you’ll notice if it’s missing!
- All-purpose flour: Just enough to thicken the filling, helping it set up beautifully when baked.
How to Make Ricotta Pie
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). This step ensures your Ricotta Pie bakes evenly and the filling sets just right. If you’re using a frozen pie crust, let it thaw while you gather the rest of your ingredients.
Step 2: Blend the Filling
In a large mixing bowl, combine the ricotta cheese, sugar, eggs, vanilla, cinnamon, salt, lemon zest, and flour. Use an electric mixer or a sturdy whisk—just be sure to beat until the mixture is silky and everything is thoroughly combined. There’s something magical about watching these humble ingredients transform into a creamy, fragrant batter.
Step 3: Fill the Pie Crust
Pour the luscious ricotta mixture into your unbaked pie crust. Use a spatula to smooth the top, making sure it fills the crust evenly. At this stage, if you’re feeling extra playful, sprinkle in a handful of mini chocolate chips or some chopped candied citrus peel for a fun twist.
Step 4: Bake to Perfection
Slide your filled pie into the preheated oven and bake for 45 to 50 minutes. The magic happens as the filling gently sets, leaving the top a touch golden and just firm enough in the center. A toothpick inserted should come out clean—no worries if the top is a little cracked, it adds rustic charm!
Step 5: Chill and Serve
Once the Ricotta Pie is baked, allow it to cool to room temperature. Patience pays off—chilling the pie in the fridge for at least two hours ensures each slice holds its shape beautifully and the flavors meld together. Serve chilled for the ultimate experience.
How to Serve Ricotta Pie
Garnishes
A little flourish goes a long way. Dust your Ricotta Pie lightly with powdered sugar or scatter some fresh berries on top for an effortless pop of color and flavor. Lemon zest curls or even a few candied violets can make each slice feel special and festive.
Side Dishes
Pair Ricotta Pie with a generous bowl of juicy strawberries or other seasonal fruit. A scoop of vanilla gelato or a dollop of softly whipped cream adds a luxurious touch. For a true Italian finale, serve alongside a shot of espresso or a cup of strong coffee to balance the sweetness.
Creative Ways to Present
Why not try individual tartlets for an elegant dinner party, or serve small squares with dainty dessert forks for a tea-time treat? You can also offer a decorative platter with several types of Italian cookies alongside Ricotta Pie for a full dessert spread.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Ricotta Pie tightly with plastic wrap or aluminum foil, and store it in the refrigerator for up to four days. The flavors deepen after a day, making the next-day slice even more irresistible.
Freezing
Ricotta Pie freezes wonderfully! Wrap slices (or the entire pie) well with plastic wrap and foil, then freeze for up to one month. Thaw overnight in the fridge before serving—this preserves the creamy texture and keeps the crust from getting soggy.
Reheating
Ricotta Pie is best enjoyed chilled, but if you prefer it a bit warm, gently reheat slices in a low oven (about 275°F) for 10 minutes. Avoid microwaving, as it can affect the filling’s silky texture.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
Absolutely! While whole milk ricotta creates the creamiest filling, part-skim will still work and will make a slightly lighter pie. Just make sure your ricotta is well-drained and not watery.
Is it necessary to bake the crust first?
You don’t need to prebake the pie crust for this recipe. The unbaked crust cooks perfectly as the filling sets, giving you a tender, golden crust that supports the rich ricotta center beautifully.
Can I add chocolate chips or nuts to my Ricotta Pie?
Definitely! Mini chocolate chips, candied citrus, or chopped toasted nuts make delightful additions. Fold them gently into the filling right before baking to create your own family signature.
How do I know when Ricotta Pie is done baking?
The pie is ready when the center is just set and a toothpick inserted comes out clean. It should look slightly puffed with a lovely golden brown top. Don’t worry if the pie jiggles a bit—it will fully firm up as it chills.
What’s the best way to transport Ricotta Pie for potlucks or gatherings?
To keep your Ricotta Pie pristine, chill it thoroughly so the filling is firm, then cover the pie tightly and transport it in a secure carrier. Bring along any garnishes separately and add them just before serving.
Final Thoughts
Every home baker should have a Ricotta Pie in their repertoire—it’s easy to make, endlessly comforting, and loved by all generations. Whether you serve it at a bustling celebration or a cozy weekend supper, this pie brings a touch of Italian warmth to the table. Go ahead, give Ricotta Pie a try—it just might become your new favorite tradition.
Print
Ricotta Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in the creamy goodness of Ricotta Pie, a classic Italian dessert that’s perfect for any occasion. This simple yet decadent pie features a rich filling of ricotta cheese, sugar, and warm spices, all nestled in a flaky pie crust.
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust
Filling:
- 2 cups whole milk ricotta cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- zest of 1 lemon
- 1 tablespoon all-purpose flour
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C).
- Mix Filling: In a large bowl, combine ricotta, sugar, eggs, vanilla, cinnamon, salt, lemon zest, and flour. Mix until smooth.
- Fill Pie: Pour the filling into the pie crust, smooth the top.
- Bake: Bake for 45–50 minutes until set. Let it cool, then refrigerate for 2 hours.
Notes
- For added texture, consider mixing in mini chocolate chips or candied citrus peel.
- This pie is best enjoyed chilled and can be prepared a day in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 105mg
