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    Cucina by Elena » Recipes » Italian Dessert Recipes

    Best Italian Ricotta Pie Recipe (Easter)

    Published: Apr 6, 2022 · Modified: Sep 13, 2023 by Elena · 16 Comments

    Jump to Recipe

    Best Italian Ricotta Pie Recipe is a classic, traditional recipe – often served at Easter time. This sweet ricotta pie has a creamy ricotta filling flavored with lemon zest and a hint of almond and vanilla all inside a super easy pie shell.

    The dough, an Italian sweet shortcrust pastry (also known as pasta frolla) is widely used as a base for tart and pie shells. I use it to make BEST Italian Crostata Recipe (Jam filled Tart).

    Italian ricotta pie in a dark blue dish with whipped cream on top.

    Best Italian Ricotta Pie Recipe (Easter)

    My nonna, Laura, made this traditional ricotta pie for our Italian family during this time of year (the Easter season) in Italy. It is surprisingly easy to make! I know you will love it too. Another traditional Easter recipe is Rice Pie Recipe (Pastiera di Riso). You will also love this Peach Pie Recipe!

    Traditionally, ricotta cheese pie is served around Easter time. It is the perfect dessert any time of year! It is similar to my traditional cheesecake recipe.

    My American husband also taught me to love American pies and we make them often! Try these pie recipes: Best Banana Cream Dream Pie and Best Bursting Blueberry Pie Flaky Crust.

    More delicious Italian dessert recipes: Braided Easter Bread, BEST Authentic Sicilian Cannoli, and Classic Italian Tiramisu Recipe (Authentic)

    Want a real Spring treat? Italian Ricotta Pie with buttery Pasta Frolla crust is the dessert you need to try.

    Simple Ingredients

    This pie has a lightly sweetened, very moist ricotta cheese filling with a hint of lemon, and a thick, rustic crust. It requires few ingredients and little time!

    Ingredients for Italian ricotta pie.
    Ingredients for the ricotta pie filling

    For the crust (pasta frolla):

    • 1 recipe for pasta frolla (click link for printable recipe card at bottom of post)

    For the filling:

    • Eggs
    • Sugar
    • Ricotta
    • Vanilla extract
    • Almond extract
    • Lemon zest
    • Optional: freshly whipped cream for topping

    See recipe card for quantities.

    What ricotta is best for this pie?

    Since the ricotta is the star of the show in this pie recipe I recommend a good quality brand that is full fat. If you buy "cheap ricotta" or use part skim ricotta it will be more watery and grainy and change the consistency of the ricotta.

    I like an extra creamy ricotta texture, almost silky, so I whip the ricotta before adding the other ingredients.

    The higher quality ricotta cheese will also be more dense and you likely won't even need to strain it to remove the excess moisture and liquid.

    See FAQ section at the bottom to properly strain ricotta- if you need to do so.

    And if you love ricotta desserts, you'll also love my Ricotta Cakes recipe.

    Italian ricotta pie in a dish and on a plate.
    Slice of ricotta pie on a plate

    How to Make Italian Ricotta Pie Recipe (step-by-step photos)

    As with most cheesecakes, this one starts with a crust to hold its shape. Here we use a lightly sweetened shortcrust known as pasta frolla. You can also use our Ultimate All Butter Pie Crust if you wish.

    For the crust (pasta frolla)-

    Pasta Frolla is an Italian shortcrust pastry. 

    1.  In a medium mixing bowl combine the dry ingredients: flour, sugar, salt and baking powder. Mix with a whisk until incorporated. Add the egg and cold butter and mix until incorporated (the dough will be fairly "rough" at this point). 
    2. Turn the dough out onto a lightly floured work surface and gather it into a ball. Form the dough into two disks, one slightly larger than the other.
      1. For this recipe I only used the larger disc and saved the scraps to make small cookies.
    3. Wrap each disk tightly in saran wrap (plastic 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. 
    Mixing dry and wet ingredients for Italian ricotta pie.
    how to make the pasta frolla dough

    For the sweet ricotta filling-

    The filling for this easy ricotta pie consists of sweetened whipped ricotta and eggs and it is simply delicious.

    1. If your ricotta has extra water strain it (see notes in recipe)
    2. Start by whipping the ricotta in a stand mixer with the whisk attachment or a large mixing bowl using a hand held electric mixer. Whip as you would whipped cream- very smooth consistency.
    3. Then, add the sugar and mix again. Add the eggs one by one to the ricotta mixture- scraping down the sides of the bowl with a rubber spatula or wooden spoon when needed.
    4. Add the almond and vanilla extract and lemon zest, mix to incorporate.
    5. Set aside while you roll out your dough.
    Mixing wet ingredients in a mixer for pie.
    process for making the sweet ricotta filling

    Assembling the pie:

    1. Roll out the dough to fit your pie plate (9-inch). The thickness should be about ⅛ of an inch. Carefully fold over and fit into your pie pan or springform pan. For this recipe I only used the larger disc and saved the scraps to make small cookies.
    2. Pour in the ricotta pie filling.
    3. Optional step: Decorate the top with strips of dough and brush tops of dough strips with egg wash.
    4. Bake and cool completely, about 2 hours, on a wire rack and refrigerate until serving.
    Preparing and filling pie crust.
    Preparing the pasta frolla crust and filling with ricotta mixture
    Plain Italian ricotta pie in a blue dish.
    Beautiful ricotta pie in a pie dish

    Ricotta pie is a lightly sweetened, cheesecake-like dessert. It has a lighter texture than traditional cheesecakes and makes showstopper dessert for any occasion.

    Substitutions

    If you want a dough that isn't as sweet try- Easy Tried and True Crisco Pie Crust

    It is difficult to find a real substitute for the filling ingredients. If you want to make this ricotta pie with cream cheese and sour cream you are better off making Tried and True Best Cheesecake Recipe!

    Gluten Free

    Make gluten free ricotta pie by using this gluten free flour ">gluten free flour for the crust!

    Italian ricotta pie on a plate and in a dish.
    Creamy smooth and delicious ricotta pie

    Variations

    This simple sweet treat is fabulous as this original recipe indicates. If you want ideas for variations here are a few:

    • Add orange zest
    • Add mini chocolate chips to the batter- this resembles the taste of How to Make Sicilian Cannoli- Recipe

    Equipment

    I love to use either a pretty pie dish or springform pan for this recipe.

    Steps to Make in Advance

    As with all pies, you can make some components ahead of time.

    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 it's best when served completely chilled.

    Italian ricotta pie on a plate and in a dish.

    Storage

    Keep leftovers refrigerated for up to 4 days. Do not freeze pie. The crust will get soft and the ricotta cheese filling isn’t meant to be frozen.

    Top tips

    • Buy good quality whole milk ricotta cheese
    • If needed drain the ricotta
    • Use room temperature eggs- this helps with even baking
    • Use cold butter for the crust
    How to strain ricotta cheese

    Here is a quick and easy method to strain ricotta. 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.

    More delicious pie recipes for you:

    • Best Brown Butter Apple Pie
    • Best Blueberry Mini Pies (hand pies)
    • Rustic Rhubarb Galette- PERFECT FLAKY CRUST
    Italian ricotta pie on a plate.
    A slice of pie you don't want to miss!

    Make sure to leave a ⭐️star rating on the recipe card and comment below if you make the recipe. I love to connect with you through my recipes.

    I would love for you to tag me on Instagram @cucinabyelena so I can see your delicious Italian recipes. To get more ideas, follow me on Pinterest.

    Enjoy this traditional Easter dessert for Easter Sunday, or your next dinner party. This creamy custard pie is always well loved!

    Print
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    Best Italian Ricotta Pie Recipe (Easter) with whipped cream in a beautiful pie dish

    Italian Ricotta Pie Recipe (Easter)

    ★★★★★

    5 from 6 reviews

    Print Recipe
    Pin Recipe

    Best Italian Ricotta Pie Recipe is a classic, traditional recipe – often served at Easter time. This sweet ricotta pie has a creamy ricotta filling flavored with lemon zest and a hint of almond and vanilla all inside a super easy pie shell.

    • Total Time: 65 minutes
    • Yield: 6-8 servings 1x

    Ingredients

    Scale

    For the Crust:

    • 1 recipe for 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

    1. Make the pasta frolla dough and set in fridge while preparing the filling. 
    2. Preheat oven to 350 degrees F. Place oven rack to bottom third.

    Filling and Assembly 

    1. Make filling: If your ricotta has extra water strain it (see notes)
    2. Start by whipping the ricotta in a stand mixer with the whisk attachment or a large mixing bowl using a hand held electric mixer. Whip as you would whipped cream- very smooth consistency.
    3. Then, add the sugar and mix again. Add the eggs one by one to the ricotta mixture- scraping down the sides of the bowl when needed.
    4. Add the almond and vanilla extract and lemon zest, mix to incorporate.
    5. Set aside while you roll out your dough.
    6. Roll out the dough to fit your pie plate (9-inch). The thickness should be about ⅛ of an inch. Carefully fold over and fit into your pie pan.
    7. Pour in the filling.
    8. Optional step: Decorate with strips of dough and brush tops of dough strips with egg wash.
    9. Bake for approximately 40 minutes or until the center filling is set. Place foil on the edge of crust to prevent over-browning (if needed).
    10. Cool completely, about 2 hours, on a wire rack and refrigerate until serving. If desired, top with freshly whipped cream. Enjoy!

    Notes

    How to strain ricotta: 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.

    • Author: Elena
    • Prep Time: 25 minutes
    • Cook Time: 40 minutes
    • Category: Sweet
    • Method: Italian
    • Cuisine: Italian

    Keywords: ricotta pie, pie, Italian dessert, Easter dessert, ricotta cheese, sweet pie, lemon zest

    Did you make this recipe?

    Tag @cucinabyelena on Instagram when you make the recipe! I would love to see it. Don't forget to leave a STAR RATING and REVIEW on this post. Thank you!

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    Reader Interactions

    Comments

    1. Sarah says

      April 13, 2023 at 5:22 am

      My Italian grandparents are gone now and I feel it is my duty to make sure we have authentic Italian recipes for family holidays. Thank you, Elena for the yummy ricotta pie! My daughter and I made this for Easter and our family enjoyed it!

      ★★★★★

      Reply
      • Elena says

        April 13, 2023 at 9:54 am

        I'm thrilled this recipe connected you to your Italian roots. Here's to more Italian cooking and baking! You must try the Italian Pear Cake next. Enjoy.

        Reply
    2. Jordan says

      April 10, 2023 at 10:10 am

      This was beyond amazing. I made it for Easter and was amazed at how delicious it was. Prep was very simple and time it took to put together. My family was beyond amazed. It’s extremely light fluffy airy and perfectly sweet homemade whipped cream makes a huge difference. Thank you for an amazing recipe 10 stars

      ★★★★★

      Reply
      • Elena says

        April 10, 2023 at 10:18 am

        YAY for the ten stars. I am thrilled everyone loved it! Thanks again.

        Reply
    3. Leigh anne says

      April 07, 2023 at 3:57 pm

      Can u put chocolate chips in it?

      Reply
      • Elena says

        April 10, 2023 at 9:26 am

        Yes! You can fold in the chocolate chips at the end. Since the batter is light and the chips are heavy. You might run the risk that the sink to the bottom.

        Reply
    4. Maryann says

      April 07, 2023 at 12:33 pm

      This pie takes much longer to cook than stated. Deep dish 65 min reg crust 50 min at least. Hope they are good. Just out of oven now

      Reply
      • Elena says

        April 10, 2023 at 9:27 am

        I haven't had this issue, but every oven ss a little different, so it is good to test it out and see what works best for you. I hope it was delicious.

        Reply
    5. Leigh says

      April 05, 2023 at 9:14 pm

      Can it be made 2 days in advance?

      Reply
      • Elena says

        April 06, 2023 at 8:27 am

        Yes!

        Reply
    6. Elena says

      June 05, 2022 at 3:07 am

      If you want an authentic Italian ricotta pie- this is it!

      ★★★★★

      Reply
    7. Downing says

      May 01, 2022 at 10:26 pm

      Loved this recipe, so simple, creamy and delicious. I don’t love almond extract flavor so I halved that and added a bit more vanilla.

      ★★★★★

      Reply
      • Elena says

        May 02, 2022 at 8:03 pm

        So happy you loved it! I guess you will have to make it again with the almond extract :)!

        Reply
    8. JD says

      April 06, 2022 at 3:17 pm

      I can eat this for breakfast as well as dessert!

      ★★★★★

      Reply
      • Elena says

        April 07, 2022 at 4:00 pm

        It's a good one any time of day!

        Reply
    9. Elena says

      April 06, 2022 at 3:16 pm

      This is the BEST ricotta pie. It is perfectly smooth with the best lemon and almond flavor!

      ★★★★★

      Reply

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    Ciao! I'm Elena. Welcome to my cucina (kitchen). I was born in Italy and grew up spending my summers on the beaches of Sardegna cooking, eating, and sharing tasty Italian meals. Here you will find trusted, achievable, and delicious Italian (and more) recipes that highlight fresh ingredients with a simple process.

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