This classic Italian ricotta pie has a light, creamy filling and an optional lattice crust. A traditional dessert made with simple ingredients and step-by-step tips.
Ricotta pie is one of those classic Italian desserts that never really goes out of style. After decades of making ricotta-based desserts, I can honestly say this recipe is one of the easiest and most dependable you'll ever make.
Today, I'm sharing a classic Italian ricotta pie that's simple, dependable, and perfect for any occasion.
It starts with a tender pasta frolla crust and a light, creamy ricotta filling that bakes up smooth and just sweet enough. The buttery shortcrust and the delicate filling work beautifully together, creating a pie that feels comforting, familiar, and a little special all at once.
Pasta frolla, Italy's classic sweet shortcrust pastry, is perfect for pies and tarts. It's especially lovely for desserts like Italian crostata. I use a variation of this dough often - including for my ricotta chocolate tart - because it's reliable, easy to work with, and always turns out beautifully.
Whether you're making this ricotta pie for Easter or for a special family gathering, it's a timeless Italian dessert you'll find yourself returning to year after year.
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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 in 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!
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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!
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Kerrie McDonald
Maria
A little background. I fell in love with ricotta pie in the late 1990s. I can still remember my very first slice and the absolute deliciousness of it and I was hooked!
Today I followed your recipe and made ricotta pie for the very first time. I was worried that I may have over cooked it but it has turned out beautifully and tastes AMAZING!
Thank you Maria for sharing this recipe.
Maria
I am so thrilled to read this! Thanks so much Kerrie!
joanna
Thank you Maria,
I have been looking for the rice/ricotta pie (from our region)for a while.
Your recepies are easy to follow.
Joanna
Maria
Thanks so much for stopping by Joanna! Enjoy!
Anna Maria Helewka
Thank you Maria…going to try this ricotta pie for Easter this year.
I am first generation Canadian –my parents were from Abbruzzi region. Both have passed away now. Your site always ends up with me reminiscing about our family dinners, the great food and fantastic times. Miss my parents so much.
Anyway, love your site and have made your taralli and they were perfect. You also reminded me of San Guiseppe day—my mom used to make these fabulous potato donut (Torcinelli) for San Guiseppe-they are softer than Screppelle.
She also made the best Fritelli at Christmas
You have motivated me to try to recreate some of these recipes . I have my mom’s recipe book but it doesn’t help much as she did so much from memory.
Take care and keep up the great work. Going to make the whole wheat breakfast cookies tomorrow.
Anna Helewka (previously Anna Caldarone)
Maria
Thank you so much for your kind words Anna Maria. Sounds like your mom was a fantastic cook and baker!
I love all of these traditional foods you have mentioned… thank you for sharing. Thanks so much for your support, appreciate it!
CJ
Easy to do (I cheated though… didn’t make the pie crust from scratch). I made a few substitutions (vanilla instead of liquor, no zest due to allergies) and added mini chocolate chips (a delicious suggestion from one of the people in the comments). It was awesome. A few things, I had enough filling to make two pies (yea! more for me!). And all the chips slid down to the bottom. Still delicious but I was hoping they would be mixed throughout. But easy, delicious recipe. Thanks for sharing!
Maria
My pleasure CJ. I have never tried with the addition of chocolate chips. I’m just wondering if they are tossed in a little bit of flour if that would prevent them from sinking.
Thanks for taking the time to share. I appreciate your comment.
Karen
I’ve used the mini morsels and they didn’t sink. Worth a try!
Antoinette
Hi Maria,
Going to make this for a friends birthday. Do you think I could add chocolate chips, and would you use the minis or regular?
Thanks,
Toni
Maria
How wonderful Antoinette! Happy birthday to your friend! I would definitely go for the minis! Enjoy!
Karyn Fontana
Thank you for your delicious pie. Never made one before and I just love it. Made it today for Easter. It was easy and I will definitely make it again.
Maria
Amazing Karyn! Hope you had a great Easter!
Rosalie
Hello my dear can a already made crust by only using the fillings and can it be put in freeze for later usage
Maria
Thanks for your interest Rosalie. Yes, a premade crust would be fine. However I’m not so sure about freezing it. I have never tried simply because I don’t think the ricotta will have the same texture once it has thawed. Perhaps someone has tried and will respond. If you do decide to try it I would love to hear about your results.
Annie
I just made this.
I was one that was afraid to do any recipe where you have to knead/roll the dough.
This dough was easy to make.
This recipe was easy to follow.
The pie was delicious.
Thank you for sharing this recipe.
Maria
Fantastic Annie! I am so thrilled to hear this. Thanks so much for sharing.
Nancy
My mother has made a similar ricotta cheese pie my whole life. With no crust, pre cooked white rice, eggs, sugar, 2 to 3 lbs ricotta, and either lemon, orange, anise, or vanilla flavoring…. not sure what else… but we all adore it…. thank you for sharing all your recipes… blessings this Easter season
Maria
Thank you so much Nancy. Happy Easter to you and your loved ones as well.
Melisa
I made this pie for Easter 2019 and it was absolutely perfect.
Maria
I am thrilled to hear you enjoyed this ricotta pie Melisa. Thanks so much for taking the time to comment, appreciate it!
Dee
Hello !
For the first time ever, I am going to attempt this delectable pie !! I do have two questions:
My departed Sicilian grandmother’s recipe calls for 4 lb Ricotta. Should I double every ingredient , as well as the crust amounts? Nanny recipe was cooked in a 9×13 in glass dish.
Also, she used “ two shots whiskey”. Should I ?
Maria
How wonderful Dee! Although I have never tried, I think you should get great results. Yes,I would also double all the ingredients. Yes, whiskey can be used as the liquor in the recipe.
Wishing you and your loved one a Happy Easter!