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.
For those of us who like Italian desserts, baking with ricotta is common, both sweet like this ricotta pie recipe or the popular ricotta cheesecake, and savory where we whip ricotta toast in a matter of minutes.
And we eat it year-round, especially for Easter and also many birthdays, at least in our household, where this lemony ricotta cheese pie with its soft but rustic texture, is requested often. It's not cake, I know, but it's a tradition.
This is a pie that can accommodate different flavors, especially citrus.
Ingredients
- Sweet pie crust. The Italian pasta frolla is the traditional dough for this pie.
- Ricotta. Use full-fat ricotta cheese for a richer and tastier pie. But you can use low fat and the pie will still be good.
- Eggs. Fresh, large, grade A.
- White granulated sugar.
- Flour. Use all-purpose, cake or pastry flour, all of them work as only a tablespoon is needed to firm up the filling.
- Salt: I use kosher salt for my baking, but table salt also works.
- Cream. Heavy or double cream for best results.
- Sour cream. The regular, full fat type.
- Lemon zest and lemon juice.
- Vanilla - I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.
- 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.
What is 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 brands and you can find some with additives to make it thicker or whatever. 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 and the flavor will improve a lot.
The ricotta filling
The filling is a mixture of this soft cheese, eggs, flavorings, and a few other pantry ingredients. Very easy to put together since it's a matter of mixing them all in a large bowl with a whisk or spatula.
Ricotta: it might be watery as natural yogurt sometimes is. So you might need to drain it if that is the case. Simply put a colander with a cheesecloth over a bowl, add the ricotta and wait until the liquid has collected. Use it directly. If leaving it do drain overnight or for several hours, cover the bowl and refrigerate it.
No need to beat: use a hand whisk (best option), a spatula, or a wooden spoon to mix the filling. No need for an electric mixer.
What is pasta frolla or Italian sweet pie dough?
It's an Italian-style, sweet pie dough and there's a whole post in this blog dedicated to it, the Italian pie crust recipe (pasta frolla).
It's made with flour, butter, egg, sugar, and sometimes a pinch of baking powder which makes it less short or snappy than a regular sweet dough recipe. Flavorings are sometimes added too.
As with any sweet crust, you can make it by hand or in the food processor and 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 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.
The dough is a tad softer than regular sweet pie dough, which we want to be flaky and crunchy whenever possible, and bake it blind to achieve that. Here we go for a more tender one (baking powder helps with that) and bake it directly with the filling.
It is the dough used for crostatas, which is the Italian version of lattice pie, like this fig jam pie.
Simple ingredients make the best desserts.
I've always loved that about Italian food, how they take a basic ingredient and turn it into an amazing dish, like this tomato focaccia or my favorite mushroom risotto recipe.
The recipe is adapted from a fantastic cookbook, The Italian Baker, by Carol Field. It was revamped and printed again, and I highly recommend it for Italian sweets and baking.
If this amazing ricotta pie is not on your Easter and Thanksgiving pie list, it should be. Once you get familiar (in case you aren't) with this type of creamy pie, you'll add it to your list of great recipes, those you make again and again.
Related recipes you might like:
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
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The Best Italian Ricotta Pie
The best Italian ricotta pie, with an easy-to-make sweet pastry dough and a filling full of flavor. A great recipe for Easter and a brunch table.
- Total Time: 140 minutes
- Yield: 8 servings
Ingredients
For the dough:
- 1 recipe for Italian Pie Crust (pasta frolla recipe)
For the filling:
- 1 pound whole-milk ricotta (drained if it’s too watery, see Notes below)
- ½ cup (100g) sugar
- 1 tablespoon flour (all-purpose or cake)
- 4 eggs, separated and at room temperature
- ¼ cup (50g) double or heavy cream, at room temperature
- ¼ cup (75g) sour cream, at room temperature
- 1 teaspoon vanilla extract (or 2 if not using marsala)
- Pinch of salt
- 3 tablespoons Marsala wine (optional but recommended)
- 1 tablespoon lemon zest
- 1 teaspoon lemon juice
Instructions
For the dough:
- Have ready a 9-inch pie pan with 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.
- 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 ricotta and gradually add sugar and flour until creamy. You can do this by hand, it just needs to be well integrated.
- Add egg yolks, cream, sour cream, marsala if using, vanilla, lemon juice, and zest. Mix well.
- Beat the egg whites with the 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 giggle 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.
Notes
Ricotta: it might be watery as natural yogurt sometimes is. So you might need to drain it if that is the case. Simply put a colander with a cheesecloth over a bowl, add the ricotta and wait until the liquid has collected. Use it directly. If leaving it do drain overnight or for several hours, cover the bowl and refrigerate it.
Creamy ricotta: this is a cheese that's supposed to be somewhat grainy, not completely smooth like cream cheese. But you can blend it or process it first to achieve a smoother consistency.
Flavorings: you can flavor with other extracts or liquors, such as almond, hazelnut, or orange. And other citrus like orange zest, instead of or in addition to the lemon.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: â…›
- Calories: 637
- Sugar: 26.4 g
- Sodium: 693.7 mg
- Fat: 38.1 g
- Carbohydrates: 57.8 g
- Protein: 15.9 g
- Cholesterol: 240.3 mg
Keywords: Italian ricotta pie
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!