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.
If you made this recipe and loved it, you can comment below and leave a 5-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together.
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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.
Jeanne says
Hi Paula, could I make this in a deep dish Emile Henry pie pan? Would I need to bake the crust at all if I don't use a springform pan? thanks!!
Paula Montenegro says
Hi Jeanne! You can use your Emile Henry dish (love them btw!). I would blind bake the crust first as it's a thicker material and there will be less chance of having a raw crust.
Jeff says
I made this for Easter this year and used your crust and filling recipes. Both were easy to follow and the finished Pie was delicious. My only change was I only added 2 TBS of Marsala Wine instead of 3. I don’t know why but I was a little nervous that the flavor would be too strong. It was fine, and the next time I’ll try it with the 3 and see what I think. TBH I made 3 of them. They were all good. It’ll be in my Easter Repertoire from now on.
Paula Montenegro says
SO happy to know this Jeff, it really made my day! We love this pie here, but I'm biased, so I always love to know of others who are adding it to their repertoire. Have a great weekend and happy baking!
David burns says
How do you feel about cooking this in a cast iron skillet?any thoughts?
Paula Montenegro says
Hi David! Pies can be made in a cast-iron skillet and you should have no problem with this one. Make sure the skillet is the right size and not larger and that the pie crust is enough to cover the sides well. And, depending on your oven, you might need to bake it in the middle part for the filling and maybe also on the lower shelf so the pie bottom bakes well. Keep an eye on that.
Hilary Kingston says
Hi I would like to make this for my friends birthday, can I freeze it ? I have to say I am so impressed with the way you give us all the instructions, it is amazingly clear and extremely helpful. I have only just come across your site and I am thrilled with your recipes. I love the way you tell us how long it will keep and if it's freezable. By the way, my friend s birthday is next week so to freeze or not ? Thank you Hil
Paula Montenegro says
So happy to know my recipes are helpful Hilary, I very much appreciate you letting me know!
The best way is to bake this pie up to three days before you plan to serve it and keep it refrigerated, covered so it doesn't dry up. You can make the dough (which is the most time-consuming part) up to a week ahead, roll it, line the pan, wrap it, and pop it in the freezer until you bake it. The filling comes together in minutes and you put it directly into the frozen dough.
The baked pie can be frozen but the texture will stay better if you leave it in the fridge. If you do have to freeze it because you have no option, let it cool to room temperature, wrap it in plastic and then aluminum foil, and freeze it, making sure you don't put anything on top that will smash it. To defrost, it's important to do so in the fridge and not directly at room temperature. It will take a day or so, at least in my experience.
Hope this helps. Let me know if you have more questions, I'm happy to troubleshoot with you. Happy baking!
Hilary Kingston says
Thank you so much!!! I really appreciate the time you took to reply ...what service !! Amazing
Paula Montenegro says
Happy to help!
Julie says
Grew up eating Easter Pie but never made it. This recipe is perfection!!!
(Side note - because I forgot to buy it at the store, I subbed out Fat Free Plain Greek Yogurt instead of sour cream and used half and half instead of heavy cream. It worked out perfectly!)
Paula Montenegro says
So happy to know it worked great Julie! Have a great week.
Natalia says
What do you recommend to remove it from the pan? Not using a spring form pan
Paula Montenegro says
Hi Natalia! After it cooled down to room temperature I would put it in the refrigerator (covered so it doesn't dry out) before cutting. It will make the filling firmer.
Donna says
I made the pie, it came out fantastic, my family & friends loved it. Thanks for the recipe, I will be making that pie for every Easter celebration.
Paula Montenegro says
I'm happy to hear that Donna! It's our favorite Easter pie also. Have a great weekend.
Lisa says
I am thinking I would enjoy the anisette ( my parents would for sure) but I am unsure what anisette product would be measure at 1/4 cup. I am used to adding either anise seeds; anise extract or anise oil ( old school) to by Easter recipes, but nothing as much as 1/4 c in volume.
Paula Montenegro says
Hi Lisa! I love to play with flavors and anise is so great for Italian desserts. I would add some extract since you're comfortable with it. Start at 1/2 teaspoon and maybe add up to 1 teaspoon, depending on how you like it. And omit the Marsala (I never used them together and I don't feel they would be a great match). You can add a few tablespoons of milk to compensate for omitting the liquor. Or use anisette and start with a tablespoon and taste it to see if it needs more. Do it before adding the eggs so you don't have to eat them raw. Hope this helps.
Catherine says
I make Easter Pie every year with my Italian grandmother’s recipe - it has 1/4 cup of anisette , otherwise the same recipe. It absolutely makes the pie! I always use a top crust but use a piece of the pie dough to cut out a rabbit shape and sprinkle it all with colored crystal sugar. I cannot imagine Easter without it and look forward to it every years .
Paula Montenegro says
Hi Catherine, thanks for your comment! I do love anisette, so will definitely try it. Where I live it's always double crust, but I find that I enjoy more ricotta and less crust sometimes. Have a great weekend!
Lynda says
My pie came out of oven a little dark on top but not burnt also a little domed that as it cooled has collapsed. I wanted to know what might gave caused this outcome. Oven thermometer said 350F. But I also had it on an upper rack. I haven't cut into it yet. I am planning to serve with a rhubarb compost.
Paula Montenegro says
Hi Lynda! The upper rack always gives out more direct heat than the middle and that is probably the reason why it's darker. The rise and collapse might have to do with beating the eggs too much when adding them. Let me know if you feel the filling is too dense because that is most surely the reason. Also, all ovens are different, but if you have a thermometer I don't think the temperature is the reason. I love the idea of a rhubarb compote to serve it! It pairs so well with lemon and the creaminess of the ricotta. Hope this helps!
Lynda says
I so appreciate your reply. I will cut into soon and let you know. Thanks!!
Allison says
Hi Paula,
How do you think this would hold up if you made this crustless? I know without the crust, it changes much of what makes it traditional, but the diabetics in my family can't eat all that white flour in the crust. The filling looks wonderful and I still want to try baking this!! Any thoughts would be welcomed, thanks!
Allison
Paula Montenegro says
Hi Allison! I think you would need more structure if not using a crust. So an extra egg and a few tablespoons more sugar, and maybe not using the cream, and increasing the flour, one or two tablespoons more. The Marsala adds great flavor so I would use it, but you can use half the amount so it's less extra liquid. Also, you might consider using a gluten-free pie crust.
Have you checked the Ricotta Cheesecake? It might be a good alternative. Hope this helps!
CDC says
Made this for my Dad's 82nd birthday as he raved "this is the best pie I've ever had!" I substituted the sour cream for heavy cream, yum!
Paula Montenegro says
That's so great! Thanks for letting me know!
Crystal Williams says
Gonna make this tomorrow for Mother's Day! Just curious, for step three of the filling, what does "two parts" mean regarding the egg whites?
Paula Montenegro says
Hi Crystal! You add the beaten egg whites in two parts, that is: add half of it and lightly incorporate and then add the other half and incorporate the whole mixture fully. Baking is a lot about leveling temperatures and textures because it's the best way to have smooth batters. So the first part of the ricotta softens the filling making the second part easier to mix. The end result is a more uniformly mixed filling that will bake better. I hope it all makes sense. Have a great Sunday!
Denise says
Usually when you incorporate egg whites it is for fluffy texture and you don't incorporate fully mixed ... but I just want to make sure that in this case you do so I will loose the egg whites correct?
Paula Montenegro says
Hi Denise, I don't quite understand if you're talking about the egg mixture in itself (I mention firm peaks) or when it's incorporated into the ricotta.
My experience with this pie is that you can incorporate the egg whites more or less. There can be a few streaks of whites. They will still aid in creating a lighter texture. And you can also add whites that are mixed to medium peaks and they will make for a softer filling. Hope this helps!
Kristin says
What size tin do you use??
Paula Montenegro says
Hi Kristin, a 9-inch pie pan.
Kristin says
Thanks so much! Will be making it this weekend for a large family lunch!!
Paula Montenegro says
Let me know if you need any further help! Stay safe!
Ale says
It came out delicious! I forgot the one tablespoon of flour that went into the filling but it still came out fine. The crust was a pain..I tried to roll it out but it would crumble...so what I did was pack it into the springform by sections with my fingers. Came out fine.
Paula Montenegro says
So glad it worked in the end! This crust uses only eggs as the wet part and they vary in size a lot, so it can be on the dry side. Next time, with this or any other regular dough, add a teaspoon of water or milk if it's too dry (before you let it rest in the fridge before rolling).
Peg says
I made it and it does taste delicious but took more time in my oven, resulting in a darker crust. Also I used the egg white from the dough recipe and added it to the other 4 egg whites in the filling. Not sure if this required the additional cooking time. Has anyone tried cooking this in a springform pan? That's my next attempt closer to Easter. Thanks for sharing this recipe!
Paula Montenegro says
Glad you liked it despite it being darker!. I made it in a springform pan a few times and it's easier to release.
Karen (Back Road Jouornal) says
I'm going to have to make this for my husband...it sounds like one his mother used to make.
Paula Montenegro says
It's very Italian and an old recipe Karen. Hope he likes it as much! Mother's recipes are hard to beat, haha.
The Ninja Baker says
Looks and sounds divine Paula. Simple is often the most fabulous way to go...Although you always manage to make it gourmet!
Paula Montenegro says
Thanks Kim!
cakespy says
A classic eastertime treat in the Northeast! Elsewhere too I am sure, but always delicious regardless of geography. Love this.
Paula Montenegro says
Thanks Jessie!
2pots2cook says
Beautiful Evergreen ! Thank you so much !
David says
Paula - this sounds fantastic - I always get fresh goat ricotta at the farmers market every Sunday and would love to try this! Lemon is probably my favorite flavor for desserts!
Paula Montenegro says
Nice David, would love to try it with goat ricotta! Let me know if you do.
Angie@Angie's Recipes says
Haven't had a cheesecake in ages...wish I could taste a small slice of your gorgeous ricotta tart.
Paula Montenegro says
Thanks Angie!