Name: Classic Ricotta Pie
Prep time: 20 min
Cook time: PT-487835H6M31S
Total time: 2 h
Cuisine: Italian
Ingredients: 2 cups ricotta cheese (whole milk, well-drained); 3/4 cup granulated sugar; 3 large eggs; 2 cups all-purpose flour (for crust); 1/2 cup unsalted butter (cold, cubed); 1 tsp lemon zest or orange zest; 1 tsp vanilla extract; 1/2 tsp salt; 1 tsp baking powder (for crust); 2–3 tbsp cold water; 2 tbsp milk or cream (optional, for added richness); Powdered sugar (for dusting, optional)

Why You’ll Love This Recipe

This ricotta pie is light yet satisfying, with a smooth custard-like texture and subtle hints of citrus and vanilla. It’s easy to make, doesn’t require any fancy ingredients, and is perfect for both casual family meals and festive occasions. Whether you grew up eating this Italian classic or are trying it for the first time, its delicate flavor and rustic charm are hard to resist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ricotta cheese (whole milk, well-drained)
Granulated sugar
Eggs
All-purpose flour (for the crust)
Unsalted butter (cold, cut into cubes)
Lemon zest or orange zest
Vanilla extract
Salt
Baking powder (for the crust)
Milk or cream (optional, for added richness)
Powdered sugar (optional, for dusting)

Directions

Prepare the crust: In a large bowl, mix flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add an egg and a splash of cold water, mixing just until the dough comes together. Wrap and chill for 30 minutes.
Roll out the dough: On a lightly floured surface, roll out the dough and fit it into a 9-inch pie dish. Trim and crimp the edges. Chill again while you prepare the filling.
Make the filling: In a large bowl, whisk together ricotta, sugar, eggs, lemon or orange zest, and vanilla extract until smooth. If desired, stir in a splash of milk or cream for extra creaminess.
Assemble the pie: Pour the filling into the prepared crust and smooth the top.
Bake: Preheat the oven to 350°F (175°C). Bake the pie for 50–60 minutes, or until the center is set and the top is lightly golden.
Cool and serve: Let the pie cool completely, then refrigerate for at least 2 hours before slicing. Dust with powdered sugar just before serving if desired.

Servings and timing

This recipe makes 8 servings.
Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 50–60 minutes
Total Time: About 2 hours (including cooling)

Variations

Chocolate Chip Ricotta Pie: Add mini chocolate chips to the filling for a dessert-style twist.
Citrus Twist: Use both lemon and orange zest for a brighter flavor profile.
Lattice Crust: Use extra dough to create a lattice top for a decorative finish.
Crustless Version: Skip the crust and pour the filling into a greased pie dish for a gluten-free option.
Nut Topping: Sprinkle toasted almonds or pine nuts on top before baking.

Storage/Reheating

Store ricotta pie in the refrigerator, covered, for up to 4 days. Serve chilled or let sit at room temperature for 10–15 minutes before serving. Ricotta pie does not freeze well, as the texture may become grainy when thawed. Reheating is not typically necessary, as this dessert is usually served cold or at room temperature.

FAQs

Do I need to drain the ricotta?

Yes, draining is important to prevent a watery filling. Place it in a strainer or cheesecloth for an hour before using.

Can I use store-bought pie crust?

Yes, a pre-made crust works fine and saves time, though homemade adds extra flavor and texture.

Is this pie very sweet?

No, ricotta pie is mildly sweet. You can adjust the sugar to your preference without affecting the texture too much.

Can I add spices to the filling?

Yes, a pinch of cinnamon or nutmeg can add warmth and complexity to the flavor.

How do I know when it’s done baking?

The pie is done when the center is just set and no longer jiggles. A slight golden color on top is a good indicator.

Can I use part-skim ricotta?

Whole milk ricotta gives the best texture and flavor, but part-skim can be used with slightly less richness.

What’s the best way to serve it?

Serve chilled or slightly cool with a dusting of powdered sugar or a spoonful of fruit compote.

Can I make this ahead of time?

Yes, it’s actually best made a day in advance so the flavors can develop and the filling can fully set.

What can I serve with ricotta pie?

A cup of espresso or tea pairs beautifully. It also works well alongside fresh berries or a citrusy glaze.

Can I make mini ricotta pies?

Yes, use mini tart pans or a muffin tin and reduce baking time to 25–30 minutes.

Conclusion

Classic Ricotta Pie is a simple yet elegant dessert that brings traditional Italian comfort to your table. With its creamy filling, buttery crust, and delicate citrus flavor, it’s a recipe that feels both nostalgic and timeless. Whether for holidays, celebrations, or a weekend treat, this pie is a sweet way to honor tradition and share something truly special.