italian ricotta pie

There’s something about an Italian ricotta pie that takes me straight back to Sunday afternoons in my Oregon kitchen, watching my dad carefully fold creamy ricotta into a sweet filling. Now, I make this Italian ricotta pie with Lila and Jack, and they fight over who gets to crack the eggs and measure the vanilla. This classic dessert, also known as Italian Easter pie or pizza dolce, brings such comfort to our table.

The aroma of citrus and vanilla wafting through the house makes everyone come running. This Italian ricotta pie isn’t just a dessert; it’s a tradition, a memory, and a warm hug all rolled into one golden, creamy slice.

Why You’ll Love This Italian Ricotta Pie

This Italian ricotta pie captures hearts for so many reasons. First, it’s surprisingly simple. You don’t need fancy techniques or expensive equipment.

Additionally, the texture is absolutely divine—creamy, smooth, and just sweet enough. The filling reminds me of the best cheesecake you’ve ever tasted, but lighter and more delicate. Furthermore, this ricotta pie works for any occasion.

I’ve served it at Easter, Christmas, birthday celebrations, and random Tuesday nights when we needed something special. Mark always loved how it wasn’t overly sweet, making it perfect even for breakfast with coffee. Moreover, the ingredients are straightforward and readily available.

You probably have most of them in your kitchen right now. The preparation takes minimal effort, yet the results look and taste like you spent hours perfecting it.

Ingredients You’ll Need

Gathering your ingredients for this Italian ricotta pie is half the joy. Here’s what you’ll need:

For this Italian ricotta pie, quality matters. I always use whole milk ricotta because it creates that luxurious, creamy texture. Grace once tried making it with low-fat ricotta, and while still tasty, it lacked that rich mouthfeel we love.

Substitutions & Variations

This Italian ricotta pie recipe welcomes creativity. If you can’t find whole milk ricotta, mix regular ricotta with a few tablespoons of heavy cream. For a gluten-free version, substitute the flour with cornstarch or a gluten-free flour blend.

Some families add candied citrus peel or chopped dried fruit to their ricotta pie. Lila loves when I fold in mini chocolate chips, while Jack prefers it plain and traditional. You can also adjust the citrus—use all orange zest or all lemon, depending on your preference.

For a deeper flavor, add a splash of amaretto or rum. If you’re dairy-sensitive, I’ve heard friends succeed with lactose-free ricotta. The pie crust can be homemade shortcrust, puff pastry, or even a graham cracker crust for a different twist on this Italian ricotta pie.

This Italian ricotta pie recipe welcomes creativity. If you’re looking for a delicious main dish to complement your dessert, check out this sheet pan chicken pitas with herby ranch slaw recipe.

Step-by-Step Instructions

Making an Italian ricotta pie feels like meditation in my kitchen. Here’s how to create this masterpiece:

Step 1: Preheat your oven to 350°F. Prepare your pie pan by greasing it lightly with butter.

Step 2: Roll out your bottom pie crust and fit it into a 9-inch deep-dish pie pan. Trim the edges neatly.

Step 3: In a large mixing bowl, combine the ricotta cheese and sugar. Mix until smooth and well blended. This forms the foundation of your Italian ricotta pie.

Step 4: Add the eggs one at a time, beating well after each addition. This ensures a silky texture.

Step 5: Stir in the vanilla extract, orange zest, and lemon zest. The citrus brightens the entire filling beautifully.

Step 6: Gently fold in the flour until just combined. Don’t overmix—you want the filling to stay light.

Step 7: If using chocolate chips, fold them in now. They’ll create delightful pockets of chocolate throughout your ricotta pie.

Step 8: Pour the ricotta mixture into the prepared pie crust. Smooth the top with a spatula.

Step 9: Roll out the top crust. You can cover the pie completely or create a lattice pattern. I love a lattice because it looks stunning and lets steam escape.

Step 10: Seal and crimp the edges. Brush the top crust with a beaten egg for that gorgeous golden finish.

Step 11: Bake for 55-65 minutes until the crust turns golden brown and the filling sets. The center should jiggle slightly but not look liquid.

Step 12: Cool completely before slicing. This Italian ricotta pie needs time to set properly. Patience pays off tremendously here.

Pro Tips for Success

After making countless Italian ricotta pies, I’ve learned some secrets. First, always drain your ricotta if it looks watery. Excess moisture creates a soggy crust, and nobody wants that.

Second, bring all ingredients to room temperature before mixing. Cold eggs don’t incorporate as smoothly into the ricotta. Third, don’t skip the citrus zest—it’s what makes this Italian ricotta pie sing with flavor.

Fourth, check the pie at 50 minutes. Every oven runs differently, and you don’t want to overbake. The filling should be set but still slightly soft in the very center.

Fifth, let the pie cool completely, then refrigerate for at least four hours or overnight. This ricotta pie slices much cleaner when properly chilled. Finally, dust with powdered sugar just before serving for that classic Italian bakery look.

After making countless Italian ricotta pies, I’ve learned some secrets. To enhance your meal, consider serving a refreshing cranberry penne salad alongside your dessert.

Storage & Reheating Tips

This Italian ricotta pie stores beautifully, which makes it perfect for make-ahead entertaining. Cover it tightly with plastic wrap or aluminum foil and refrigerate for up to five days. The flavors actually deepen after a day or two.

For longer storage, freeze individual slices wrapped in plastic wrap and then in foil for up to three months. When you’re ready to enjoy, thaw overnight in the refrigerator. I actually prefer this ricotta pie cold or at room temperature rather than reheated.

However, if you want it warm, place a slice in a 300°F oven for about 10 minutes. Avoid the microwave—it can make the texture rubbery. Mark used to sneak slices straight from the fridge late at night, claiming it tasted better cold.

What to Serve With This Recipe

An Italian ricotta pie shines on its own, but pairing it thoughtfully elevates the experience. I love serving it with fresh berries and a dollop of whipped cream. The tartness of raspberries or strawberries balances the sweet, creamy filling perfectly.

A strong espresso or cappuccino makes an authentic Italian pairing. For brunch, place slices alongside fresh fruit salad and perhaps some Italian cookies. At Easter dinner, this ricotta pie follows a traditional Italian feast beautifully.

Sometimes I drizzle each slice with a simple berry coulis or chocolate sauce. A scoop of vanilla gelato never hurts either. For a lighter option, serve it with mint tea and lemon slices.

Lila and Jack love it with cold milk for an after-school treat. The versatility of this Italian ricotta pie means it fits any meal or celebration.

An Italian ricotta pie shines on its own, but pairing it thoughtfully elevates the experience. For a delightful treat, try making Easy way Make Homemade Twix Bites to serve alongside your pie.

FAQs

Can I make Italian ricotta pie ahead of time?

Absolutely! This Italian ricotta pie actually benefits from being made a day ahead. The flavors meld beautifully, and it slices more cleanly after proper refrigeration. Prepare it up to two days before your event, cover well, and refrigerate.

Why is my ricotta pie watery?

Excess moisture in the ricotta causes watery filling. Always drain ricotta that looks wet before using it in your ricotta pie. Also, avoid overmixing the batter, which can break down the proteins and release water.

What’s the difference between ricotta pie and cheesecake?

While both are creamy desserts, Italian ricotta pie uses ricotta cheese rather than cream cheese. This creates a lighter, less dense texture with a slightly grainy, delicate mouthfeel. Ricotta pie also traditionally includes citrus zest.

Can I freeze Italian ricotta pie?

Yes! This Italian ricotta pie freezes wonderfully for up to three months. Wrap it tightly in plastic wrap and foil.

Thaw overnight in the refrigerator before serving. The texture remains remarkably good after freezing.

Do I need a lattice top for ricotta pie?

Not at all. While a lattice looks beautiful on an Italian ricotta pie, a solid top crust works perfectly fine. Some bakers even make it crustless. The lattice is traditional and pretty, but completely optional based on your preference and time.

Italian ricotta pie is a beloved dessert that embodies the essence of Italian culinary tradition. This delightful dish, often enjoyed during festive occasions, showcases the rich flavors of ricotta cheese and is a staple in many Italian households, making it a cherished recipe for generations.

Nutrition Information (per serving)

This Italian ricotta pie has become one of those recipes I turn to when I want to honor tradition while creating new memories. Every time I make it, I think of my dad, of Mark, and of the countless family gatherings where this dessert brought smiles. The beauty of this ricotta pie lies in its simplicity and versatility.

Whether you’re celebrating Easter, hosting a dinner party, or just treating yourself on a quiet Sunday, this pie delivers comfort and joy. Lila now makes the filling herself, carefully measuring each ingredient like I taught her. Grace brings one to every family gathering.

This Italian ricotta pie connects us across generations, across kitchens, across memories. I hope it brings the same warmth and love to your table that it brings to ours. Happy baking, friends!