This ricotta pie recipe with a pasta frolla crust is the perfect Italian Easter pie dessert. Its creamy, lightly sweetened ricotta cheese filling, flavored with lemon and spices, is sure to please and so easy to make!
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As someone who has making ricotta cheese desserts for decades, I can confidently say that this Italian pie recipe is the easiest and best you will ever make!
In the recipe I am sharing today, I love how the pasta frolla crust combines perfectly with the ricotta filling.
As you probably know, Italian sweet shortcrust pastry, pasta frolla, is popular for pie and tart shells.
I especially love using a variation of this pasta frolla recipe to make other Italian desserts, such as this Ricotta Chocolate Tart and this Italian Crostata.
Any of these pie recipes would make great Easter desserts!
But today, we are making the best recipe for ricotta pie!
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Why this Easter ricotta pie is the best
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 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.
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.
Turn the dough on a floured wooden board and form a smooth round disc.
Wrap it in cling wrap and refrigerate for at least 1 hour. The 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.
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.
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.
Next, unfold the dough to fit your pie plate.
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.
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.
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 in wedges at room temperature. Garnish it with a light dusting of icing sugar, or serve it with this healthy fruit salad recipe.
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
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.
Refrigerating ricotta pie to maintain its freshness and prevent spoilage is recommended.
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.
Ricotta pie can be served at room temperature or cold, depending on your preference. 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.
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.
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 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
Ricotta Pie Recipe: Perfect for Easter!
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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.
Video
Notes
-
- 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.
- 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.
Nutrition
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!
Charlene Fuino
Lovely Easter pie. Light and a little lemony with delicious crust. Thank you. I’ll make it again for my women’s beach trip
In May when I fix an Italian meal one night.
Maria
Thanks for sharing Charlene!
Paula
Grappa. I don’t have that. Will it taste different without it?
Maria
Thanks for your interest, Paula. You can replace it with white wine or omit it.
John Brindisi
Don’t drink alcohol..can I eliminated Grappa?? Thanks
Maria
Thanks for your interest John. You can replace it with 1 teaspoon of vanilla extract. Enjoy!
Terri Means
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?
Maria
My pleasure Terri! Thanks for taking the time to comment.
You can freeze it, but the texture will be a little different.
Mary Spina
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
Maria
My pleasure Mary! Thanks so much for sharing!
Joanne Klink
Maria, You make everything look so easy and the yield is absolutely delicious. Can’t thank you enough.
Maria
My pleasure Joanne ♥ Thank you so much for your kind words!
Gloria
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.
Maria
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!
Linda
Thank you Maria for sharing your awesome recipes!
Maria
My pleasure Linda!
Becky
Thank you for taking the time to list Step by step instructions. I am very excited to try the ricotta pie.
Maria
My pleasure Becky! Enjoy!
Debbie Bouchard
Thanks Maria, I appreciate receiving all these great recipes!
Maria
My pleasure Debbie! Thanks so much for your support!
Susan Stoll
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.
Maria
My pleasure Susan! Thanks so much for your support!
Antonietta Di Marco
Can I make this ahead and freeze it?
Or is it better to bake a day or two ahead of when needed ?
Maria
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.
Cathy Varone-Smith
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.
Maria
My pleasure Cathy! Thanks for stopping by!