Ricotta Pie (Authentic Italian Recipe)
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This Ricotta Pie (Authentic Italian Recipe) has a creamy, lightly sweet ricotta filling flavored with lemon zest, almond, and vanilla, baked inside a tender Italian pasta frolla crust. The key to the smooth filling is whipping well-drained whole-milk ricotta before adding the eggs and flavorings. Perfect for Easter and other special gatherings, this traditional-style Italian dessert is best served completely cooled and chilled.
If you love this recipe, you should try my Italian Easter Bread (Pane di Pasqua) and Lemon Ricotta Cookies.
Quick Look: Ricotta Pie (Authentic Italian Recipe)
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Cool Time: 2 hours
- Total Time: 3 hour and 5 minutes
- Servings: 8
- Dietary Info: Vegetarian
- Method: Stovetop mixing + oven baking
- Technique: Prepare and chill the pasta frolla, drain and whip the ricotta, mix in the sugar, eggs, lemon zest, almond extract, and vanilla, then bake the filled crust before cooling and chilling.
- Flavor/Texture: Lightly sweet, creamy, lemony, tender
A Classic Italian Ricotta Dessert
Ricotta has a special place in Italian desserts, and this pie is one of my favorite ways to use it. I love the combination of creamy whole-milk ricotta, bright lemon zest, almond, and vanilla tucked into a tender pasta frolla crust. Whipping the ricotta gives this version a smooth, creamy filling, while chilling the baked pie helps it set so you can slice it cleanly. It is especially lovely for Easter, but this Italian ricotta pie is delicious whenever you want a traditional-style dessert with simple Italian flavors.
If you love desserts with ricotta as much as I do, try my Italian Lemon Ricotta Cake Recipe and Ricotta Cheesecake next.
Made With Amore,
“I made this for Easter last year and my family was in love! Preparing to make it again this year- when I asked my mother if she wanted it again, it was a big YES! Thank you so much for sharing such a wonderful recipe!”
– Lauren
Table of Contents
Simple Ingredients
A few classic Italian ingredients create the lightly sweet ricotta filling and tender pasta frolla crust.
- Whole-Milk Ricotta: The main ingredient in the filling; well-drained whole-milk ricotta creates a creamy texture.
- Pasta Frolla: This lightly sweet Italian shortcrust creates a tende shell for the ricotta filling.
- Eggs: Help set the ricotta filling as the pie bakes.
- Lemon Zest, Almond and Vanilla: Add bright citrus flavor and a subtle almond-vanilla aroma to the filling.
- Granulated Sugar: Lightly sweetens the ricotta without overpowering its creamy flavor.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Ricotta: Whole-milk ricotta works best for a creamy filling. If your ricotta looks watery, drain it before using.
- Citrus: Add a little orange zest in place of some or all of the lemon zest for a different citrus flavor. Try my Orange Olive Oil Cake (Italian Recipe)!
- Crust: Pasta frolla gives this pie its Italian character, but a prepared Crisco Pie Crust or Flaky All Butter Pie Crust can be used if you need a shortcut. The texture and flavor will be different.
How to Make Ricotta Pie
This Italian ricotta pie comes together by preparing the pasta frolla, whipping the ricotta filling until smooth, and baking the pie until the center is just set. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
Prepare the Crust
- In a medium mixing bowl, combine the dry ingredients: flour, sugar, salt and baking powder. Add the egg and cold butter and mix until incorporated (the dough will be fairly “rough” at this point).
- Turn the dough out onto a lightly floured work surface and gather it into a ball.
- Wrap each disk tightly in saran wrap, and refrigerate for at least 1 hour, or until well chilled (overnight is fine). Remove the dough from the refrigerator 30 minutes before rolling it out with a rolling pin.
Prepare the Filling
- If your ricotta has excess liquid, strain it before using to remove the extra moisture and help prevent a watery filling. Set a fine-mesh strainer lined with cheesecloth or a couple of paper towels over a bowl. Add the ricotta and allow it to strain out excess liquid for 5 to 10 minutes as you continue with the prep.
- Whip the ricotta in a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld electric mixer.
- Add the sugar and mix again. Add the eggs one at a time to the ricotta mixture, scraping down the sides of the bowl as needed.
- Add the almond extract, vanilla extract, and lemon zest. Mix until incorporated.
- Set the filling aside while you roll out the dough.
Assemble the Pie
- Roll out the dough to fit a 9-inch pie plate. The dough should be about 1/8 inch thick. Carefully fold the dough over and fit it into the pie pan.
- Pour the filling into the prepared crust.
- Optional Decoration: Decorate with strips of dough and brush the tops of the dough strips with egg wash, if desired.
- Bake for approximately 40 minutes, or until the center of the filling is set. If needed, place foil around the edge of the crust to prevent over-browning.
- Cool completely on a wire rack, about 2 hours, then refrigerate until serving. If desired, top with freshly whipped cream.
Italian Ricotta Pie FAQs
Whole-milk ricotta is the best choice for this recipe because it gives the filling a richer, creamier texture. If the ricotta contains excess liquid, drain it before using so the filling is not too wet.
The most common cause of a soggy pie crust is underbaking. To help prevent this, blind bake the pie crust until it is fully cooked before adding the filling. A crust can also become soggy if the dough contains too much water or if you add too much filling, which can introduce excess moisture and prevent the crust from baking properly.
Baking the pie too long or at too high a temperature can cause the filling to dry out, crack, or collapse as it cools. Overmixing the filling can also incorporate excess air, which may cause the pie to puff in the oven and then fall or crack as it cools. Finally, make sure the crust is filled adequately, as an underfilled pie can be more prone to collapsing.
The center should be set but may still have a slight jiggle when you remove the pie from the oven. Avoid overbaking because the ricotta filling can become dry as it continues to set while cooling.
The pie crust can be made up to 3 days ahead of time. If you chill it before you roll it out, make sure to let it warm up enough before you attempt to roll it out (about 30 minutes at room temperature). Ricotta pie is ideal made a day in advance before serving. It is at its best when served completely chilled. Keep leftovers refrigerated for up to 4 days. Do not freeze!
Serving Suggestions
I love serving Italian ricotta pie chilled and lightly topped with freshly whipped cream or simply on its own. If you’re looking to complete your Easter feast, take a look at my Favorite Italian Easter Recipes, which includes everything from mains like this Juicy Small Prime Rib Roast and Fresh Ham Roast, to sides such as Brussels Sprouts with Bacon and Balsamic and Fresh Spring Salad (Italian-Style with Goat Cheese & Pistachios).
My Pro Tips
Recipe Tips
- Use whole-milk ricotta for the richest and creamiest filling.
- Drain watery ricotta before mixing so excess moisture does not affect the filling or crust.
- Whip the ricotta until smooth to create the creamy texture that makes this version different from a grainier ricotta pie.
- Watch the center while baking and remove the pie when it is set but still has a slight jiggle.
- Cool and chill completely before slicing so the filling has time to firm up and the pie cuts cleanly.
More Delicious Pie Recipes
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Ricotta Pie Recipe
Ingredients
For the Crust:
- 1 recipe Italian Pasta Frolla Dough Recipe, click on link and find printable recipe at bottom of post
- For this recipe I only used the larger dough disc and saved the scraps to make small cookies.
For the Filling:
- 2 cups ricotta whole milk, well-drained (about 15 oz)
- 5 tablespoons granulated sugar
- 1 teaspoon lemon zest
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 4 eggs, room temperature
- Optional: freshly whipped cream for topping
Instructions
Make the Dough
- Make the pasta frolla dough. Refrigerate for at least 1 hour, or until well chilled (overnight is fine). Remove the dough from the refrigerator 30 minutes before rolling it out with a rolling pin.
- Preheat the oven to 350°F. Position the oven rack in the bottom third of the oven.
Fill and Assemble
- If your ricotta has excess liquid, strain it before using to remove the extra moisture and help prevent a watery filling. Set a fine-mesh strainer lined with cheesecloth or a couple of paper towels over a bowl. Add the ricotta and allow it to strain out excess liquid for 5 to 10 minutes as you continue with the prep.
- Whip the ricotta in a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld electric mixer. Whip as you would whipped cream, until very smooth.
- Add the sugar and mix again. Add the eggs one at a time to the ricotta mixture, scraping down the sides of the bowl as needed.
- Add the almond extract, vanilla extract, and lemon zest. Mix until incorporated.
- Set the filling aside while you roll out the dough.
- Roll out the dough to fit a 9-inch pie plate. The dough should be about 1/8 inch thick. Carefully fold the dough over and fit it into the pie pan.
- Pour the filling into the prepared crust.
- Optional Decoration: Decorate with strips of dough and brush the tops of the dough strips with egg wash, if desired.
- Bake for approximately 40 minutes, or until the center of the filling is set. If needed, place foil around the edge of the crust to prevent over-browning.
- Cool completely on a wire rack, about 2 hours, then refrigerate until serving. If desired, top with freshly whipped cream. Enjoy!
Notes
- Use whole-milk ricotta for the richest and creamiest filling.
- Drain watery ricotta before mixing so excess moisture does not affect the filling or crust.
- Whip the ricotta until smooth to create the creamy texture that makes this version different from a grainier ricotta pie.
- Watch the center while baking and remove the pie when it is set but still has a slight jiggle.
- Cool and chill completely before slicing so the filling has time to firm up and the pie cuts cleanly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Happy Easter and THANK YOU, your recipes are amazing like your personality.
I appreciate you sharing your families recipes! I look forward to your emails.This ricotta pie is amazing and so easy to make. The first one I made didn’t last my husband loved it!, I didn’t mind making more for Easter.
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You are so kind! Thank you. I am so happy you loved this recipe and the others. Cheers to many more!
I made this for Easter last year and my family was in love! Preparing to make it again this year- when I asked my mother if she wanted it again, it was a big YES! Thank you so much for sharing such a wonderful recipe!
Yay! You are welcome! So happy you loved it!