If you're new to ricotta pies, this one's a great place to start: no water bath, no tricky steps, just gentle mixing and careful baking. The result? A creamy, vintage-style pie that looks elegant with minimal effort. The crust is the classic Italian pasta frolla, the filling comes together in minutes and is flavored with lemon. It's the perfect dessert for Easter, among other celebrations.
I've made it countless times over the years, and every bake reminds me why it's one of the most-loved recipes on the site. It's lighter than cheesecake but rich without feeling heavy.
Classic Italian pie
There's something timeless about a ricotta pie: its barely sweet filling that's rustic and tastes old-fashioned in the best way.
This recipe has lemon and Marsala (a sweet wine), which is optional, but it adds that special flavor that's not only very Italian but also unique.
We eat it year-round, for holidays like Easter and Christmas, and also for family birthdays, where this lemony ricotta cheese pie with its soft but rustic texture is often requested, together with this other ricotta pie with a double crust that is very popular where I live. It's not cake, I know, but it's a tradition.
This is a pie that can accommodate different flavors, especially citrus.
For those of us who like Italian desserts, baking with ricotta is common, both sweet in the form of ricotta cake or the popular ricotta cheesecake and savory, where we add it to homemade pumpkin gnocchi and pies, like this old-fashioned double-crust spinach pie.
If it's not on your Easter table or part of your Thanksgiving pie list, it should be. It's most definitely a recipe to add to your list of great bakes, those you make on repeat.
- Toni ⭐️⭐️⭐️⭐️⭐️
I was looking for a ricotta pie to make this Easter that recalled the one my Nonna used to make, and I'm so glad I found this recipe. The pie turned out absolutely delicious! Everyone raved about it, and it was exactly the nostalgic flavour I was looking for. Thanks so much for sharing!
- Jen ⭐️⭐️⭐️⭐️⭐️
This was amazing! My husband wanted it for his birthday cake, so I was hoping it would turn out. It was perfect.
- Donna ⭐️⭐️⭐️⭐️⭐️
My whole family LOVED this recipe, thank you. I had to make it again the following week! The crust is perfect.
Testing notes
Use whole milk ricotta cheese: The full-fat version gives a smoother and richer filling. Drain if it's watery, as excess moisture is the main cause of soggy crusts. I have tried it with reduced-fat ricotta, and it does work, but I would add an extra tablespoon of cream or melted butter to add richness.
Should you process the ricotta or not? I don't, as I especially like the grainy texture; it's what sets this Italian cheese apart. But you absolutely can (like I sometimes do for this baked ricotta appetizer) for a smoother filling. The flavor is great both ways, but the less grainy version might be easier on the bite for those not used to ricotta.
Marsala. It's a sweet wine used a lot in Italian baking recipes. You can omit it and use more vanilla extract. But it gives it a unique characteristic flavor, and I highly recommend it unless you don't want to use alcohol at all.
Don't overmix the filling: Stir until combined; there's no need to use an electric mixer except for the whipped egg whites. When folding them into the ricotta mixture, do so with a spatula until it's an even color and texture.
It's essential to use a pie plate with high sides, sometimes labeled a deep dish pie pan. Otherwise, you might have extra filling left, as some regular pans are not large enough.
Blind-bake your crust: This short 15-minute pre-bake helps keep the bottom flaky and golden, preventing sogginess.
Take it out of the oven while still a bit jiggly in the center. But not wobbly. Ricotta dries faster than other soft cheeses, so don't overbake it if you want a creamy ricotta filling. And who doesn't, right? It can have different tones of golden brown. Sometimes it turns out more orange and others more yellow. As long as it's almost firm in the center, it's fine.
Cool completely before slicing: Like cheesecake, this pie improves after several hours in the refrigerator. I make it the day before; the flavor deepens, and the texture firms up beautifully. My recommendation is to chill it for no less than 4-6 hours.
My favorite pie pans
I make this recipe often, and have found two types of pie plates that work best: a 9.5 inch ceramic deep dish pie pan (this is my most cherished Emile Henri dish, but other brands works) and this metal pie pan with a removable bottom. Both have high sides, which is key for filling them to the brim and don't have any mixture left. If you use the regular pie dishes (like for this cheesecake pie), you might not have enough space.
About ricotta cheese
Ricotta is a soft, grainy cheese made from cow's milk (in this case, though it can also be made with goat, sheep, or buffalo milk). The type I use for all of my recipes is the regular ricotta sold in supermarkets or specialty stores. It's creamy, moist, and has an almost sweet taste.
Are you familiar with it?
Quality varies according to each brand, and some can have additives and preservatives. I try to buy original ricotta sourced from good small producers. It tastes much better, and I like the consistency more.
I always use whole milk ricotta for this pie. You can also make your own homemade ricotta.
Process steps
Rolling pie dough
Start with cold dough. Keep the dough in the fridge until you have everything set up. You want to keep it as cold as possible while rolling it, so it's easy to manipulate and doesn't break when you line the pie pan.
Organize your space. Make sure you have ample space in your counter, some flour ready to lightly dust the surface, the rolling pin, the pan, and, ideally, a pastry or dough scraper (or cornet) or cookie spatula to help you lift it up after it's rolled.
Sweet crust
We're using pasta frolla, a classic Italian pie crust. You can make it by hand or in the food processor; both techniques are explained in the post. It can be kept in the fridge, well wrapped, for a few days or frozen for up to a month.
It's less short or snappy than a regular sweet dough recipe.
Ricotta filling
Stir
The filling has two parts: the ricotta egg yolk mixture and the beaten egg whites that are incorporated at the end.
First mix: Use a whisk, spoon, or spatula. You don't need a mixer, as there's no need to beat.
Vintage Kitchen Tip
Ricotta can be watery, like yogurt. If it is, drain it. Put a strainer with a cloth over a bowl, add the ricotta, and let the water drip out. Use it right away. If you drain it overnight or for several hours, cover the bowl and put it in the fridge. The ricotta will become firmer and less moist the longer you drain it.
Egg whites
Use an electric mixer or stand mixer to beat them.
The bowl and beaters must be completely dry and squeaky clean, with no traces of soap or grease. This way, they triple in volume easily.
Baking the pie
Fill the prepared pan
The pie crust is blind-baked (pre-bake it to prevent sogginess) before adding the ricotta preparation. There was a time when I didn't pre-bake it, as it's pretty standard here, but I realized it's an extra step that's always worth it.
It will reach the top or almost, depending on the type of pie dish or pan you use.
Add the filling as close to the oven as possible so it's easier to place the pan in the oven.
When is it done?
Make sure you have a preheated oven.
You should remove the pie from the oven when it's still barely jiggly in the center. The top will have turned golden brown.
If it's completely firm, it will not be as creamy.
Can you make it with a lattice top?
Yes, you absolutely can, just like an Italian crostata.
Divide the dough into two parts, ⅔ and ⅓. Use the large one for the bottom and the smaller one for the lattice.
You can follow the instructions for this pie lattice top or this peach cobbler with pie crust process.
Serving
I like a light dusting of powdered sugar, and that's usually the way it's served. Or plain, not even that. Ricotta pie is rich and can stand on its own.
Some people like a dollop of whipped cream with some lemon zest on top. I find it detracts from the cheese filling, but you might disagree. So, find your sweet spot.
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Ricotta Pie Recipe (with Italian pie crust)
Ingredients
Italian pie dough:
Ricotta pie filling:
- 1 pound whole-milk ricotta, drained if it's too watery, see Notes below
- ½ cup sugar
- 1 tablespoon all-purpose or cake flour
- 4 egg yolks, at room temperature
- ¼ cup heavy cream, at room temperature
- ¼ cup sour cream, at room temperature
- 1 teaspoon vanilla extract, or 2 if not using marsala
- 1 tablespoon lemon zest
- 1 teaspoon lemon juice
- 3 tablespoons Marsala wine, optional but highly recommended
- 4 egg whites, at room temperature
- pinch of salt
Instructions
For the dough:
- Have ready a 9-inch pie pan with a removable bottom or a ceramic deep dish pie plate. In case you don't have a pie dish, you can use a springform pan for cakes. You'll come halfway up the sides with the crust, so it's roughly the same height as a pie.
- Have ready 1 recipe for Italian Pie Crust, cold from the refrigerator. When ready to bake, roll the dough on a lightly floured counter until it's a few inches bigger than the pie plate. Carefully line the pan without stretching the dough and pinch the edges. You might need to cut a few overhanging pieces. If it tears, pat it together with your fingers or use extra dough for gaps.
- Prick the bottom and refrigerate it for 45 minutes to 1 hour, or freeze it (even better) for about 20 minutes before continuing.
- Preheat oven to 350ºF (180ºC).
- I recommend pre-baking the crust (blind baking) as it prevents sogginess. But I used to pour the filling directly, and it worked well when the dough was very cold, straight from the freezer. So do what makes you feel most comfortable.
- Blind bake the crust: Cut a piece of aluminum or parchment paper larger than the tart pan. Cover the cold dough with it, adjusting it so that it takes the shape of the dough. Add weight. I use round ceramic pie weights, but raw beans, lentils, rice, or even flour can be used. Bake for about 15 minutes. The foil and weights should lift easily, and the dough below should be half-baked and slightly wet. Bake it for 5 more minutes, just until it loses its shine and is dry. Don't let it bake fully, as it will continue to bake with the filling. For more detailed steps and images, check out this blind-baking pie dough link.
For the cheese filling:
- Mix 1 pound whole-milk ricotta and gradually add ½ cup sugar and 1 tablespoon all-purpose or cake flour until creamy. You can do this by hand, it just needs to be well integrated.
- Add 4 egg yolks, ¼ cup heavy cream, ¼ cup sour cream, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, 1 teaspoon lemon juice and 3 tablespoons Marsala wine if using. Mix well.
- Beat 4 egg whites with a pinch of salt until medium-firm peaks form, and add them in 2 parts to the ricotta mixture with a spatula. Integrate them until there are barely remains of beaten whites, but don't mix too much and don't beat.
- Pour into the cold pie shell and bake for 50-60 minutes, until the filling is almost firm and golden. It should barely jiggle in the middle.
- Let cool completely on a wire rack. Cover with plastic wrap and refrigerate for at least 4-6 hours. I like to bake it the day before, so it has at least double that time in the fridge. I find it's creamier and tastier.
- Store leftovers refrigerated, well covered, for up to 4-5 days.
Kurt G says
This recipe is awesome! It's the first ricotta pie recipe I've seen that recommends 3 tablespoons of sweet marsala wine. Don't leave the wine out! It compliments the other flavors well. I made this pie for the holidays and received many compliments!
Melanie says
That's a great Italian pie. You'll love it!