Creamy and irresistible, I believe this is the best sweet ricotta pie ever! And I have tried many over the years. 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.
Classic Italian pie
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 whip ricotta tomato toast in a matter of minutes.
We eat it year-round, especially for Easter and birthdays, at least in our household, where this lemony ricotta cheese pie with its soft but rustic texture is often requested. It's not cake, I know, but it's a tradition.
This is a pie that can accommodate different flavors, especially citrus.
If it's not on your Easter and 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.
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands I use.
- Sweet pie crust. The Italian pasta frolla is the traditional dough for this pie.
- Ricotta. Use full-fat or whole milk ricotta cheese for a richer and tastier pie. But you can use low-fat fat and the pie will still be good.
- Flour. Use all-purpose, cake or pastry flour; they all work, as only a tablespoon is needed to firm up the filling.
- Heavy cream. I usually have this type in my fridge, but you can also use heavy whipping cream.
- Sour cream. The regular, full-fat type.
- 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 flavor.
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.
Ricotta filling
The filling is made with soft cheese, eggs, flavoring, and some other basic stuff from your kitchen. It's super easy – you mix or whisk it all in a big bowl!
Mixing: 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.
Italian sweet pie dough
We're using pasta frolla, a classic Italian pie crust.
It's made with flour, butter, egg, sugar, and sometimes a pinch of baking powder, and it's less short or snappy than a regular sweet dough recipe. Flavorings are sometimes added.
As with any sweet 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 very friendly when rolling it and doesn't need to be very thin. We love it for Italian crostata and some fruit free-form tarts, like the rustic peach galette.
Rolling the dough
Start with cold dough. Keep it in the fridge up 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.
Baking the pie
I don't blind-bake this pie (pre-bake it so the filling doesn't sog the crust), but you can if you feel you should.
When is the pie done? Remove it when the center still jiggles a tad to achieve a creamy ricotta filling. It will get golden brown and might be slightly cracked, which is fine.
Related recipes you might like:
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Ricotta Pie (with Italian pie crust)
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Ingredients
Italian pie dough:
- 1 recipe for Italian Pie Crust, pasta frolla recipe
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. 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. When ready to bake, roll the dough on a lightly floured counter until 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.
- Prick the bottom and refrigerate or freeze (better) while you make the filling.
- Preheat oven to 350ºF (180ºC).
For the 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.
- It can be kept at room temperature for two days or refrigerated, well covered, for several days.
Donna Bozzo says
My whole family LOVED thIs recipe thank you. I had to make it again the following week! The crust is perfect. Do you ever include plumped raisins ? My Mom used to use them sometime and its very tasty too.
Mary Beth says
Hi Paula, I remember my grandmother making a lattice on top. Do you think I could do this with another batch of the frolla? Would it burn? Thank you so much for this! Looking forward to it for Easter. All best
Paula Montenegro says
Hi Mary Beth! By all means, make more dough and add a lattice. It'll be wonderful and also very Italian. Happy baking!
Robin Simmons says
Delicious! The edges started to burn a little at 50 minutes. But the middle jiggled too much in my opinion so I left it in longer. Edges burned a little more but it was still very good.
Can I freeze the remainder ?
Charm says
First time ever trying this forgot to pie the Italian way how can you go wrong when it's the Italian way I give it five stars I love it
Rosemarie says
Did not see the temp for baking
Paula Montenegro says
Hi Rosemarie, it’s 350F or 180C.
It’s in the recipe card, step 4 of the dough instructions. Happy baking!
Anthony says
I made this the other day. DELICIOUS! However, I made the mistake of looking through multiple recipes at once, since I've never made ricotta pie before. I made the mistake of blind baking the crust which fell/slipped.
So, now as I'm re-reading this...it looks like you don't blind bake the crust? I just want to confirm before I make this for Christmas eve. (My non-Italian grandmother spoke about this pie reminiscing when my mother was dating my father and my mother brought home ricotta pie for her mother to try back in the mid 70s)
Paula Montenegro says
Hi Anthony! I don't prebake this pie dough in particular; it's how I was taught to make it and never challenged it as the pie is amazing IMO. However, it's fine if you did and if you do in the future. Either way works. Just make sure it's a 10-15 minute bake, which will prevent some sogginess but will not toughen the crust. Btw, I love the old story and then having ricotta pie again now.
Michelle says
I haven't made it yet although I have the ingredients..I'm just wondering if the Marsala wine is the same I use to make my chicken Marsala? I'd hate to try it and ruin the recipe. I am so excited to make this w the traditional crust. Ty in advance
Michelle
Paula Montenegro says
Yes Michelle, it's Marsala for baking and it can be used in sweet and savory dishes.
Toni says
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!
Toni says
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!
Lili says
Do you have a recipe for a 6 cup Bundt cake with cardemon? I would like a simple recipe . Thank you for the wonderful cheesecake recipe!
Paula Montenegro says
Hi Lili! I do have this great cardamom bundt cake recipe posted. It's for a larger pan, but you can make half the recipe for a smaller one.
Mike says
Hi Paula,
I've made cheese cake before using, among other things, Ricotta. I wrapped the Springform Pan in aluminum foil and placed it on a deep cookie pan with water while baking. Do I need to do this with this recipe? Thank you and I look forward to trying this.
Paula Montenegro says
Hi Mike, this is a pie not a cheesecake. It has a crust so it doesn't need a water bath at all.
Vicki says
I have this in my oven right now. I had a little problem with the cold dough rolling out smoothly but I let it sit for a few minutes and soften from the refrigerator and it was easier to handle. Still not great but I managed to get it in the pan and I kind of molded it into shape with my hands trying not to overwork it. The filling smelled amazing so I’ll be looking forward to eating this tonight for dessert. By eating this I mean eating the whole thing myself. Lol. I’ll be back with the finished product review. Thanks for sharing.
Paula Montenegro says
Hi Vicky! Pie doughs need to be rolled as cold as possible to get the best results after they're baked, so a little room temperature time is needed. But always be careful not to let them soften much as they'll be hard to work with. I hope the pie was a success. Have a great weekend!
Jen says
This was amazing! My husband wanted it for his birthday cake so I was hoping it would turn out. It was perfect. It is reminiscent of Easter Pie or Pizza Grande (our family calls it). Definitely a better alternative to cheesecake. We added fresh blueberries and some fresh whipped cream for extra deliciousness. Thank you!
Paula Montenegro says
So happy to know it worked out so well Jen! And love how you served it. Similar to the ricotta cheesecake, a new recipe we just posted yesterday. Have a great week.
Pat Neill says
I accidentally bought part skim ricotta. Can I use if in the place of whole milk in this pie or ricotta cookies?
Paula Montenegro says
Hi Pat! You can use it. I like whole due to the richness and texture. I would add a tablespoon or two of melted butter or cream (or one of each) to compensate for the fat, depending on the texture of your ricotta. Part-skim has less fat content and, in my experience, tends to be drier.
carol says
can I use a regular pie pan I do not own a spring form or the other and can I add some mini chocolate chips
Paula Montenegro says
Hi Carol! Yes, you can add chocolate chips and use a regular pie plate. Happy baking.
Joanne says
I like to use a 9” by 13” glass dish. Would I need to double the recipe and how long to bake it?
Paula Montenegro says
Hi Joanne, yes, I would double it. The baking time will not differ much I think as the pie will have a similar height.
Claudia says
Hi, Paula.
I made your pasta frolla recipe today and am excited to try your ricotta pie! I was planning to use my ceramic ruffle-edged Villeroy & Boch tart pan which, of course, does not have a removable bottom. Should I line it with parchment? Would you recommend blind baking first? If so, how long and at what temperature? Thank you for your wonderfully written and inspiring recipes! Ricotta pie is my husband’s favorite dessert and I plan to serve it on Father’s Day with brandied morello cherries.
Paula Montenegro says
Hi Claudia! Traditional ricotta pies are not usually blind-baked, but it never hurts to do so.
Line the pan with the dough, chill it, and then blind bake it. Here is the post with images and instructions. Let me know if you have further questions, I'll be happy to help.
So happy you're trying the ricotta pie. It's super popular around here. And morello cherries, love them! Happy baking!