Ricotta pie is the dessert my Italian friends grow up eating every Easter Sunday, and once you make one yourself, you’ll understand exactly why.
It’s basically a cross between a cheesecake and a custard pie, with a filling that’s rich but never heavy, and a sweet, buttery crust holding it all together.
This ricotta pie recipe uses a classic pasta frolla shortcrust, a smooth lemon scented ricotta filling, and just enough sugar to let the cheese shine instead of drowning it out.
You don’t need any fancy equipment or hard to find ingredients, just a little patience while the ricotta drains and the dough chills.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 25 minutes (plus chilling) |
| Servings | 10 slices |
| Difficulty Level | Moderate |
This pie pairs beautifully with a warm cup of coffee, and honestly it tastes even better the next day once it’s had time to chill, similar to my Lemon Ricotta Pancakes, which also let ricotta do most of the flavor work.
Why You’ll Love This Ricotta Pie Recipe
This isn’t a fussy, temperamental dessert, even though it looks like one.
The filling comes together in one bowl, and the crust is a simple press-in style dough that forgives a little unevenness.
Here’s what makes it worth the effort.
- Creamy, custard like filling with a gentle lemon brightness
- A sturdy, buttery crust that holds its shape when sliced
- Perfect make ahead dessert, since it tastes better chilled overnight
- Naturally gluten free filling if you skip the crust or use a gluten free crust
- A showstopper for Easter, Mother’s Day, or any Sunday dinner
You might also enjoy: Italian Peach Crostata Recipe
Ingredients
You’ll need ingredients for both the pasta frolla crust and the ricotta filling, and everything is easy to find at a regular grocery store.
For the Crust (Pasta Frolla)
- 2 cups all purpose flour
- 2/3 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted cold butter, cut into cubes
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
For the Ricotta Filling
- 3 cups whole milk ricotta cheese, well drained
- 3/4 cup granulated sugar
- 4 large eggs
- 1/4 cup heavy cream
- 2 tablespoons all purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- Powdered sugar, for dusting
The lemon zest here does the same job it does in my Lemon Cheesecake Bars Recipe, it keeps a rich, cheesy filling from tasting flat.
Kitchen Equipment Needed
Nothing exotic is required, though a few tools make the process much smoother.
- 9 inch springform pan or deep dish pie pan
- Food processor, for the crust
- Fine mesh strainer, for draining the ricotta
- Hand mixer or stand mixer for the filling
- Mixing bowls
- Rolling pin
- Plastic wrap
- Cooling rack
Read Also: No Bake Cheesecake Recipe
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this pie, based on years of trial and error in my own kitchen.
1. Impastata Ricotta Cheese
This is a drier, denser style of ricotta that Italian markets carry, and it skips most of the draining step entirely.
If you can find it, it gives the filling a noticeably smoother, less watery texture right out of the tub.
2. USA Pan Springform Pan
A heavy gauge springform pan heats evenly and releases the pie cleanly without dragging the crust apart.
That clean release matters a lot with a custard style filling like this one, since a torn edge is hard to hide.
3. Microplane Zester
A sharp, fine zester pulls just the fragrant yellow part of the lemon peel without the bitter white pith underneath.
It makes a real difference in how bright and fresh the filling tastes.
4. OXO Fine Mesh Strainer
Ricotta holds onto a surprising amount of liquid, and a wide, sturdy strainer set over a bowl makes draining it overnight completely hands off.
It’s a small tool that solves the single biggest cause of a watery, weepy ricotta pie.
I use the same springform pan for my Strawberry Cheesecake Recipe, so it earns its spot in my cabinet many times over.
Step-by-Step Instructions: How to Make Ricotta Pie
Take your time with the crust and the ricotta draining, since both steps set up everything that comes after.
1. Drain the Ricotta
- Line a fine mesh strainer with a paper towel or cheesecloth and set it over a bowl.
- Add the 3 cups of ricotta cheese and spread it out gently.
- Cover and refrigerate for at least 2 hours, or overnight for the driest, smoothest filling.
- Discard the liquid that collects in the bowl underneath.
2. Make the Pasta Frolla Dough
- In a food processor, combine the 2 cups of flour, 2/3 cup sugar, baking powder, and salt.
- Pulse a few times to blend the dry ingredients together.
- Add the cold cubed butter and pulse until the mixture looks like coarse crumbs.
- In a small bowl, whisk the 2 eggs, 1 teaspoon vanilla extract, and lemon zest together.
- Pour the egg mixture into the food processor and pulse just until the dough starts to clump together.
- Turn the dough out onto a floured surface and gently press it into a disc.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
3. Preheat the Oven and Prepare the Pan
- Preheat your oven to 350 degrees Fahrenheit.
- Lightly grease your 9 inch springform pan or pie pan with butter.
- Set the pan aside while you roll out the chilled dough.
4. Roll Out and Fit the Crust
- Remove the dough from the refrigerator and let it sit for 5 minutes to soften slightly.
- On a floured surface, roll the dough out into a circle about 1/8 inch thick.
- Carefully transfer the dough into the prepared pan, pressing it into the bottom and up the sides.
- Trim away any excess dough hanging over the edge, saving the scraps for a lattice top if you like.
- Prick the bottom of the crust a few times with a fork to prevent large air bubbles.
5. Make the Ricotta Filling
- In a large mixing bowl, add the drained ricotta cheese and 3/4 cup sugar.
- Beat with a hand mixer on medium speed until smooth and creamy.
- Add the 4 eggs one at a time, beating well after each addition.
- Mix in the heavy cream, 2 tablespoons flour, vanilla extract, and almond extract.
- Fold in the lemon zest and lemon juice until fully combined and no streaks remain.
6. Fill and Assemble the Pie
- Pour the ricotta filling into the prepared crust, smoothing the top with a spatula.
- If you saved dough scraps, roll them out and cut thin strips to create a simple lattice on top.
- Gently press any lattice strips into the edge of the crust to seal them.
7. Bake the Pie
- Place the pie on a baking sheet to catch any drips.
- Bake for 50 to 55 minutes, until the center is just barely set and jiggles slightly when the pan is nudged.
- If the crust edges start browning too quickly, loosely cover them with foil.
- Turn off the oven and let the pie sit inside with the door cracked open for 10 minutes.
8. Cool and Chill
- Transfer the pie to a cooling rack and let it cool to room temperature.
- Once cooled, cover and refrigerate for at least 4 hours, though overnight is best.
- Dust the top with powdered sugar right before slicing and serving.
Another favorite make ahead dessert in my house: Cannoli Poke Cake Recipe
Tips for The Best Ricotta Pie
A few small habits separate a good ricotta pie from a great one.
- Always drain your ricotta well, since excess moisture leads to a soggy crust and a loose filling.
- Use room temperature eggs so they blend into the filling smoothly.
- Avoid overbaking, the center should still have a slight wobble when you pull it from the oven.
- Let the pie chill fully before slicing, it firms up significantly as it cools.
- Use a hot, clean knife for neat slices, wiping the blade between cuts.
I use this same slow, patient chilling trick in my Lemon Cheesecake Recipe, and it makes just as much difference there.
Serving Suggestions
Ricotta pie is rich enough to stand entirely on its own, but a few pairings make it feel like part of a bigger spread.
- A light dusting of powdered sugar and a few fresh berries on top
- A dollop of freshly whipped cream on each slice
- A drizzle of honey for extra sweetness
- Espresso or a strong cup of coffee alongside it
- A small glass of dessert wine for an after dinner treat
For a lighter option, try: Apple Tart
Variations of Ricotta Pie
Once you’ve made the classic version, there’s plenty of room to make this recipe your own.
- Swap the lemon zest for orange zest for a warmer, slightly floral flavor
- Add mini chocolate chips to the filling for a chocolate chip ricotta pie
- Stir in a tablespoon of orange liqueur for a grown up twist
- Top with a full lattice crust instead of leaving the filling exposed
- Make it savory by dropping the sugar and stirring in spinach and herbs, similar to my Spinach and Ricotta Stuffed Shells Recipe
Storage and Reheating
This pie actually improves with a little time in the fridge, so storing leftovers is never a problem.
- Store leftover pie covered in the refrigerator for up to 5 days.
- Wrap individual slices tightly in plastic wrap for grab and go portions.
- Freeze the whole pie, well wrapped, for up to 2 months.
- Thaw frozen pie overnight in the refrigerator before serving.
- Serve chilled or at cool room temperature, this pie is not meant to be reheated.
Read Also: Coconut Custard Pie Recipe
Nutritional Facts
Ricotta pie sits comfortably in the indulgent dessert category, though it does bring a bit of protein along with the sugar and fat.
- Calories: approximately 320 per slice
- Protein: 9 grams
- Total Fat: 17 grams
- Carbohydrates: 32 grams
- Sugar: 20 grams
- Calcium: a good source, thanks to the ricotta cheese
These numbers are estimates and will vary depending on your exact ingredients and slice size, much like my No Bake Mini Cheesecakes, where portion size changes the count quickly.
Health Benefits of Key Ingredients
This is still very much a dessert, but a few of its main ingredients do carry some genuine nutritional upside.
- Ricotta cheese provides calcium and protein that support bone and muscle health
- Eggs contribute high quality protein along with vitamin D and choline
- Lemon zest and juice add a small dose of vitamin C
- Whole milk ricotta contains healthy fats that help you feel satisfied with a smaller portion
Another favorite: Lemon Bars Recipe
FAQs About Ricotta Pie
1. Can I use low fat ricotta instead of whole milk ricotta?
You can, but the filling will be noticeably less creamy and rich.
Whole milk ricotta gives the pie its signature custard like texture, so I recommend sticking with it if possible.
2. Why is my ricotta pie watery?
A watery pie almost always comes down to ricotta that wasn’t drained long enough.
Give it a full 2 hours, or ideally overnight, in a strainer before mixing the filling.
3. Can I make this pie ahead of time?
Absolutely, this pie is actually better made a day in advance.
Chilling overnight lets the filling fully set and the flavors deepen, similar to what happens with my Cream Cheese Pie Recipe.
4. Can I freeze ricotta pie?
Yes, wrap it tightly in plastic wrap and foil and freeze for up to 2 months.
Thaw it slowly in the refrigerator overnight rather than at room temperature.
5. Is ricotta pie the same as cheesecake?
They’re closely related, but not identical.
Ricotta pie has a slightly grainier, lighter texture than a traditional cream cheese based cheesecake, and it typically uses a shortcrust rather than a graham cracker base.
Ricotta Pie
Ingredients
- 2 cups all purpose flour 240g
- 2/3 cup granulated sugar 135g
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted cold butter 113g, cut into cubes
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 lemon zest only
- 3 cups whole milk ricotta cheese about 720g, well drained
- 3/4 cup granulated sugar 150g
- 4 large eggs
- 1/4 cup heavy cream 60ml
- 2 tablespoons all purpose flour 15g
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 lemon zest and juice (about 1 tablespoon juice)
- powdered sugar for dusting
Equipment
- 9-inch springform pan or deep dish pie pan
- Food processor
- Fine-mesh strainer
- Hand mixer or stand mixer
- Mixing bowls
- Rolling Pin
- Plastic wrap
- Cooling rack
Method
- Line a fine mesh strainer with paper towel or cheesecloth, set over a bowl, add the ricotta, and refrigerate for at least 2 hours or overnight. Discard the liquid collected.
- In a food processor, combine flour, sugar, baking powder, and salt. Pulse to blend, then add cold butter and pulse until it resembles coarse crumbs.
- Whisk the eggs, vanilla, and lemon zest in a small bowl. Pour into the food processor and pulse just until the dough begins to clump. Form into a disc, wrap, and chill for 1 hour.
- Preheat oven to 350°F. Grease a 9-inch springform pan. Roll the chilled dough out to 1/8-inch thickness on a floured surface.
- Press the dough into the prepared pan, trimming any overhang. Prick the bottom with a fork to prevent bubbling. Save scraps for a lattice top, if desired.
- In a large bowl, beat the drained ricotta and sugar with a hand mixer until smooth. Add eggs one at a time, beating well after each addition.
- Mix in the heavy cream, flour, vanilla, and almond extract. Fold in the lemon zest and juice until fully combined with no streaks.
- Pour the filling into the prepared crust and smooth the top. If using, create a simple lattice with the reserved dough scraps and press the edges to seal.
- Place the pie on a baking sheet and bake for 50-55 minutes, until the center is just set and slightly jiggly. Cover the edges with foil if they brown too quickly.
- Turn off the oven and let the pie sit inside with the door cracked for 10 minutes. Then transfer to a cooling rack and cool completely to room temperature.
- Refrigerate the cooled pie for at least 4 hours, or overnight for the best texture. Dust with powdered sugar just before slicing and serving.
Nutrition
Notes
- Drain the Ricotta: Don’t skip draining! Excess moisture is the leading cause of a watery filling and soggy crust. Overnight draining in the fridge yields the best results.
- Room Temperature Eggs: Ensure your eggs are at room temperature before mixing for a smoother, more homogeneous filling.
- Avoid Overbaking: The center should still have a slight wobble when you take it out of the oven. It will continue to cook and set as it cools.
- Patience is Key for Slicing: Let the pie chill fully before slicing. A hot, clean knife wiped between cuts will give you the neatest pieces.
- Make-Ahead Dessert: This pie is an ideal make-ahead dessert as it tastes even better the next day after the flavors have melded and the texture has fully set.
- Flavor Variations: Easily swap the lemon zest for orange zest for a warmer flavor, or stir in mini chocolate chips for a chocolate chip ricotta pie.
- Gluten-Free Option: The filling is naturally gluten-free. For a gluten-free version, simply omit the crust or use your favorite gluten-free pie crust.
- Storage: Store leftover pie covered in the refrigerator for up to 5 days. It can also be frozen, well-wrapped, for up to 2 months.
- Impastata Ricotta: If you can find “Impastata” ricotta at an Italian market, it’s drier and denser, saving most of the draining step and giving an even smoother texture.
- Serving Pairings: Serve with a dusting of powdered sugar, fresh berries, whipped cream, or a drizzle of honey. It pairs beautifully with espresso or a strong cup of coffee.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This ricotta pie has that rare quality of feeling both special and completely approachable.
It’s the kind of dessert that shows up at every Easter table in an Italian household for a reason, and I think it deserves a permanent spot at yours too.
Give it a try this weekend, and let it chill overnight so you get that perfect sliceable texture.
I’d love to hear how it turns out, so drop a comment below or share a photo if you make it.
Recommended:
- Fruit Tart Recipe
- Macadamia Coconut Tart Recipe
- No Bake Strawberry Lemon Swirl Tart
- Lemon Pound Cake Recipe
- Easter Dinner Recipes
