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    Home » Easter » Ricotta Pie Recipe: Perfect for Easter!

    Ricotta Pie Recipe: Perfect for Easter!

    April 6, 2023 Maria 64 Comments

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    A slice of a traditional Italian Easter Ricotta pie on a white plate.

    This ricotta pie recipe with a pasta frolla crust is the perfect Italian Easter dessert. With a creamy, lightly sweetened ricotta cheese filling flavored with lemon and spices, this dessert is sure to please.

    Great with a light dusting of icing sugar or this healthy fruit salad recipe.

    A piece of Italian Easter ricotta pie on a white plate.
    Jump to:
    • Introduction
    • More reasons to love this recipe
    • How to make ricotta pie
    • Tips
    • FAQ
    • Traditional Italian Easter desserts
    • Recipe inspiration
    • Recipe

    Introduction

    I don’t know about you, but I love ricotta cheese dessert recipes!

    I’ve had this Italian pie recipe bookmarked for such a long time. I finally got a chance to try it, and I am so glad I did!

    As you can see, this ricotta cheese pie consists of a lattice-topped pie crust and ricotta filling infused with lemon flavor.

    The Italian sweet shortcrust pastry, pasta frolla, is popular for pie and tart shells. The level of sweetness can be adjusted depending on the filling used.

    I’ve used a variation of this pasta frolla recipe to make other Italian desserts, such as this Ricotta Chocolate Tart and this Italian crostata. 

    The filling for this easy ricotta pie consists of sweetened whipped ricotta and eggs.

    More reasons to love this recipe

    Easy to make: It is relatively easy to make and doesn’t require a lot of ingredients or special equipment. This means that even novice bakers can successfully make it for their Easter celebration.

    Versatile: It can be made with various fillings, including chocolate chips, candied fruit, or orange zest. This means you can customize the pie to suit your taste and preferences.

    Delicious: Ricotta pie is a sweet and creamy dessert that will please everyone at your Easter celebration. It’s the perfect combination of sweet and tangy, with a light and fluffy texture.

    Are you ready to make the best recipe for ricotta pie?

    How to make ricotta pie

    Let’s begin by making this simple pie crust recipe.

    A photo collage on how to make the crust for this Italian Easter Pie using a food processor.

    Part 1: The crust

    Pasta frolla is very easy to prepare and comes together in no time. This whole process will literally take about 5 minutes with a food processor.

    Pulse the dry ingredients (1 cup of flour, 3 tablespoons of sugar,  ¼ teaspoon baking powder, 1 teaspoon lemon zest, and a pinch of salt) with 4 tablespoons of cold butter to obtain a coarse texture. Add a slightly beaten egg and then pulse until the mixture begins to come together. It might take up to 20 pulses… don’t give up; eventually, the dough will form into a ball.

    The dough to make the pie crust for the Easter pie is on a wooden board, ready to be rolled out.

    Turn the dough on a floured wooden board and form a smooth round disc.

    Wrap it up in cling wrap and refrigerate for at least 1 hour. (Dough can be refrigerated for up to three days or frozen for one month).

    For more information, please refer to this detailed article on making the best pasta frolla, which includes a helpful video.

    Part 2: The ricotta filling

    This ricotta filling recipe is equally quick and easy to prepare.

    The ingredients required to make the filling for the ricotta pie are in a food processor.

    One by one, incorporate all the ingredients together in your stand mixture. More specifically:

    • 2 cups ricotta whole milk, well-drained (about 15 oz)
    • 5 tablespoons granulated sugar
    • 1 teaspoon lemon zest
    • ¼ teaspoon cinnamon
    • 1 tablespoon grappa
    • 4 eggs

    If you’re feeling bold, you can try making this recipe for homemade ricotta cheese.

    It’s important to scrape down the bowl’s sides and incorporate the eggs, one at a time properly. It should take you less than 10 minutes to complete this part.

    The rolled out dough on a wooden board, next to a rolling pin.

    Part 3: Assembling the pie

    Preheat oven to 350 °F (175 °C). Place oven rack to bottom third.

    Now it’s time to roll out the dough (about ⅛-inch thick). Fold the dough in quarters and place it on your 9-inch pie plate. 

    The pie dough or pasta frolla is placed in a glass pie plate.

    Next, unfold the dough to fit your pie plate.

    A knife is used to trim the excess pie dough of this Italian pie.

    Remove the dough overhanging from the sides with a sharp knife.

    This recipe is an excellent starting point for those new to rolling out dough, as it is very forgiving.

    The ricotta pie is ready to be baked.

    Pour the filling into your pie pan. (Please note that if your ricotta filling is not yet made, refrigerate your prepared pie shell until ready to be filled). I tried to remove air bubbles in the ricotta mixture by dropping the pan gently on my countertop.

    As far as the lattice top is concerned, you can take it or leave it. This Italian ricotta pie is equally great-tasting and great-looking without it. I re-rolled the extra dough and cut some strips that I placed on the top of the pie.

    Only when you try something for yourself can you truly appreciate how difficult it is to create the perfect lattice top for an Italian Easter ricotta pie.

    The lattice topped ricotta pie about to be baked.

    Place your pie on the oven grate on the bottom third of a preheated oven, and in less than one hour, you will have a perfect Easter ricotta pie! 

    Serve the sweet ricotta cheese pie at room temperature in wedges. 

    A slice of ricotta pie on a white plate.

    Tips

    • Use cold butter when making the crust. This is a must.
    • Do not over-manipulate the pie crust dough; form a disc and refrigerate once it comes together.
    • Refrigerating pasta frolla dough before rolling helps it firm up, making it easier to handle and less likely to tear or stick to your work surface. It also allows the gluten in the dough to relax, which helps prevent the crust from shrinking as it bakes.
    • Strain the ricotta cheese before using it in the pie to remove excess liquid and ensure a smooth, consistent texture.

    FAQ

    What does ricotta pie taste like?

    Ricotta pie has a creamy, slightly sweet, and mild flavor. The pasta frolla crust adds a crisp texture and buttery flavor that complements the creamy filling perfectly.

    Does ricotta pie need to be refrigerated?

    It is recommended to refrigerate ricotta pie to maintain its freshness and prevent spoilage.

    How to store

    Once the pie is at room temperature, cover it tightly with plastic wrap before placing it in the refrigerator. When refrigerated, ricotta pie can last up to 3-4 days, but consuming it within 1-2 days is recommended for the best taste and texture.

    Is it better to serve ricotta pie at room temperature or cold?

    Depending on your preference, ricotta pie can be served at room temperature or cold. If you prefer a firmer texture, refrigerating the pie for at least 1-2 hours before serving can help it hold its shape better and make it easier to slice. On the other hand, if you prefer a softer and creamier texture, serving the pie at room temperature is a good option. Ultimately, it comes down to personal preference and the desired texture of the pie.

    Can I still make the crust without a food processor? 

    Yes, here is how…
    Whisk together all of the dry ingredients together in a medium bowl. Then,
    incorporate the cubed butter with your fingertips (you can also grate the butter using the large holes of a box grater and then use your fingertips to incorporate).
    Add the egg and gently “knead” until the mixture comes together;
    Wrap in plastic wrap and refrigerate.

    An overhead shot of a ricotta pie, dusted with icing sugar and surrounded by lemons and a floral tea towel.

    Traditional Italian Easter desserts

    Traditional Italian Easter desserts are an important part of this holiday celebration, with each region boasting its specialties. One of the most popular Easter desserts is this Italian grain pie, a Neapolitan tart made with ricotta cheese, candied orange peel, and boiled wheat berries. Another favorite is Rice Ricotta Pie, a dense dessert with orange zest and cinnamon.

    Mini ricotta pies in a wicker basket.

    Mini Italian Easter Pie

    If you’re searching for a traditional Italian Easter dessert, try these mini Fiadoni Dolci con Ricotta, Italian Easter pie. They’re made with an oil-based pastry crust that envelops a mildly sweetened ricotta filling and baked till golden brown.

    So much ricotta…so little time! More Easter recipes can be found in the Easter Category.

    Recipe inspiration

    Without a doubt, one of my favorite bakers is Nick Malgieri. (I previously shared his recipe for the strudel dough in this cheese strudel recipe.

    I adapted one of his pie recipes for this baked ricotta dessert.  A few of my friends have stated that this pie tastes exactly like a Sicilian ricotta cheesecake.

    No matter what you call it, one thing is for sure, if you like ricotta (like me), you’ll love this recipe! 

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    ★★★★★ If you have made this Ricotta Pie Recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    A slice of ricotta pie on a white plate.

    Ricotta Pie Recipe: Perfect for Easter!

    This ricotta pie recipe with a pasta frolla crust is the perfect Italian Easter dessert. With a creamy, lightly sweetened ricotta cheese filling flavored with lemon and spices, this dessert is sure to please.
    4.83 from 17 votes
    Print Save RecipeSaved! Pin Rate
    Course: Dessert
    Cuisine: Italian
    Prep Time: 30 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 8 servings
    Calories: 307kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    The crust:

    • 1 cup flour 142 grams, all purpose
    • 3 tablespoons granulated sugar
    • ¼ teaspoon baking powder
    • 1 teaspoon lemon zest
    • pinch salt
    • 4 tablespoons unsalted butter cold and cut up in small pieces
    • 1 egg slightly beaten
    • extra flour for rolling

    The filling:

    • 2 cups ricotta whole milk, well-drained (about 15 oz), room temperature
    • 5 tablespoons granulated sugar
    • 1 teaspoon lemon zest
    • ¼ teaspoon cinnamon
    • 1 tablespoon white liquor rum, grappa,…
    • 4 eggs room temperature
    • 1 tablespoon milk optional, for brushing

    Instructions

    The crust:

    • In a food processor combine the dry ingredients and pulse a few times.
    • Add the cut-up butter and pulse until the mixture resembles coarse ground meal.
    • Add the slightly beaten egg and pulse until the dough starts coming together.
    • On a lightly floured wooden board, turn out the dough and form into a smooth disc, by pressing dough together.
    • Wrap in plastic wrap and refrigerate for 60 minutes.

    The filling:

    • Meanwhile, in a large mixing bowl (of a stand mixer) beat the ricotta on low speed with the paddle attachment until smooth (approx 30 seconds). Make sure to scrape down the sides of the bowl a few times.
    • Slowly add the sugar and continue to beat for another 30 seconds or so.
    • Add the lemon zest, cinnamon, liquor, and 1 egg.
    • Beat until the egg is properly incorporated. Remember to scrape down the sides of the bowl.
    • Continue to add one egg at a time, making sure to properly incorporate into the mixture and scraping down the sides of the bowl.
    • Set aside while you roll out your dough.

    The assembly:

    • Preheat oven to 350 °F (175 °C). Place oven rack to bottom third.
    • Roll out the dough to fit your pie plate (9-inch). The thickness should be about ⅛of an inch. Carefully fold over and fit into your pie pan.
    • Pour the filling.
    • Optional step: Decorate with strips of dough and brush tops of dough strips with milk.
    • Bake for approximately 40 minutes or until the center filling is set. Place foil on the edge of crust to prevent over-browning.
    • Cool completely on a wire rack.
    • Refrigerate until serving.
    Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Video

    Notes

    This recipe will yield one 9-inch pie.
    A serving size is ⅛ of the pie.
      • Use cold butter when making the crust. This is a must.
      • Do not over-manipulate the pie crust dough; form a disc and refrigerate once it comes together.
      • Refrigerating pasta frolla dough before rolling helps it firm up, making it easier to handle and less likely to tear or stick to your work surface. It also allows the gluten in the dough to relax, which helps prevent the crust from shrinking as it bakes.
      • Strain the ricotta cheese before using it in the pie to remove excess liquid and ensure a smooth, consistent texture.
    Can I still make the crust without a food processor?  Yes, here is how…
    • whisk together all of the dry ingredients together in a medium bowl;
    • incorporate the cubed butter with your fingertips (can also grate the butter using the large holes of a box grater and then use your fingertips to incorporate);
    • add the egg and gently “knead” until the mixture comes together;
    • wrap in plastic wrap and refrigerate.
    Does it need to be refrigerated? Depending on your preference, ricotta pie can be served at room temperature or cold. If you prefer a firmer texture, refrigerating the pie for at least 1-2 hours before serving can help it hold its shape better and make it easier to slice. On the other hand, if you prefer a softer and creamier texture, serving the pie at room temperature is a good option. Ultimately, it comes down to personal preference and the desired texture of the pie.
    *adapted from Nick Malgieri
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 307kcal | Carbohydrates: 26g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 148mg | Sodium: 92mg | Potassium: 131mg | Sugar: 12g | Vitamin A: 595IU | Vitamin C: 0.7mg | Calcium: 154mg | Iron: 1.4mg
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    This post was originally published on March 24, 2016, republished on March 15, 2019  and more recently on April 6, 2023 with updated content. Thanks for watching and sharing!

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    Filed Under: Desserts, Easter

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Paula

      April 10, 2023 at 7:24 pm

      Grappa. I don’t have that. Will it taste different without it?

      Reply
      • Maria

        April 11, 2023 at 9:44 pm

        Thanks for your interest, Paula. You can replace it with white wine or omit it.

        Reply
    2. Terri Means

      April 10, 2023 at 7:23 pm

      5 stars
      This was the perfect ending to my Easter dinner! Thank you!
      I do have one question – can the pie be frozen (after baking) and then brought to room temperature for consuming?

      Reply
      • Maria

        April 11, 2023 at 9:45 pm

        My pleasure Terri! Thanks for taking the time to comment.
        You can freeze it, but the texture will be a little different.

        Reply
    3. Mary Spina

      April 10, 2023 at 10:07 am

      Hi Maria,
      I made this recipe for the first time this Easter. It was easy to make and turned out perfectly. It was so delicious and everyone loved it. I will be adding this to my Easter recipes.
      Thank you for sharing.
      Mary

      Reply
      • Maria

        April 13, 2023 at 8:10 pm

        My pleasure Mary! Thanks so much for sharing!

        Reply
    4. Joanne Klink

      April 06, 2023 at 12:04 pm

      5 stars
      Maria, You make everything look so easy and the yield is absolutely delicious. Can’t thank you enough.

      Reply
      • Maria

        April 06, 2023 at 12:09 pm

        My pleasure Joanne ♥ Thank you so much for your kind words!

        Reply
    5. Gloria

      April 06, 2023 at 10:17 am

      5 stars
      I will be making this for my first time this Easter. I’ll make the filling on Saturday and the crust on Sunday morning. I only have a 10 inch glass plate. I hope this works! Thank you for your great recipes.

      Reply
      • Maria

        April 06, 2023 at 12:15 pm

        My pleasure Gloria. I think it will work with a few adjustments. You have enough dough for the pie crust but not the lattice top. The pie still tastes great without it. Also, you might have to reduce the baking time because the pie is thinner… once it is set in the middle, it is done. I’m guessing 5-10 minutes less depending on your oven.
        Happy Easter to you and your loved ones!

        Reply
        • Linda

          April 15, 2023 at 8:33 am

          Thank you Maria for sharing your awesome recipes!

        • Maria

          April 21, 2023 at 8:33 pm

          My pleasure Linda!

    6. Becky

      March 23, 2023 at 9:07 pm

      5 stars
      Thank you for taking the time to list Step by step instructions. I am very excited to try the ricotta pie.

      Reply
      • Maria

        March 27, 2023 at 6:39 pm

        My pleasure Becky! Enjoy!

        Reply
        • Debbie Bouchard

          April 06, 2023 at 9:47 am

          5 stars
          Thanks Maria, I appreciate receiving all these great recipes!

        • Maria

          April 06, 2023 at 12:16 pm

          My pleasure Debbie! Thanks so much for your support!

    7. Susan Stoll

      March 18, 2023 at 7:12 pm

      The recipes you send are amazing, I so admire your abilities.
      There is a recipe for all of us the beginners(me) and the experienceT
      Thank you.

      Reply
      • Maria

        April 05, 2023 at 12:45 pm

        My pleasure Susan! Thanks so much for your support!

        Reply
    8. Antonietta Di Marco

      March 26, 2022 at 9:20 pm

      Can I make this ahead and freeze it?
      Or is it better to bake a day or two ahead of when needed ?

      Reply
      • Maria

        April 09, 2022 at 8:37 pm

        Thanks for your interest Antonietta. Although it can be frozen, the texture does change. I would recommend making it up to three days in advance and keeping it well covered in the fridge until you need it.

        Reply
    9. Cathy Varone-Smith

      March 19, 2022 at 11:42 pm

      4 stars
      Thank you for sharing your recipes, very easy and detailed were anyone can make the recipes. I truly appreciate your efforts to help me out.

      Reply
      • Maria

        March 24, 2022 at 9:38 pm

        My pleasure Cathy! Thanks for stopping by!

        Reply
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