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There’s something about the scent of a pie baking that pulls you right back to the kitchen you grew up in. For me, Italian Ricotta Pie has always been more than just dessert, it’s a memory wrapped in flaky crust and filled with comfort.
I remember watching my mom gently fold the ricotta, her hands moving with love and rhythm, like she had done it a thousand times. No measuring spoons for her, just instinct, tradition, and a taste for what’s right. She’d hum softly while it baked, filling the house with that unmistakable warm, sweet aroma. It felt like a quiet celebration of everything good.
Now, every time I make this Italian Ricotta Pie Recipe, I feel a quiet connection to those moments, and I think you will too. Whether you’re baking for your family, a holiday, or just to treat yourself on a slow Sunday, this pie has a way of making everything feel a little more special.
If you’ve never made a sweet ricotta pie before, don’t worry, you’re in for something simple, soothing, and so satisfying. You don’t need to be a pro. Just bring your love for homemade things… and a little patience while it bakes.
Why You’ll Love This Italian Ricotta Pie
- The creamy ricotta filling is light and gently sweet, with a silky texture that melts in your mouth.
- A golden, flaky crust brings everything together with just the right touch of buttery goodness.
- Whether you’re serving it on an occasion, after Sunday dinner, or just because, you don’t need a reason to enjoy it.
- Simple ingredients and easy steps make this Italian Ricotta Pie Recipe a breeze, even if you’re not a regular baker.
Ingredients You’ll Need for Italian Ricotta Pie
- Whole Milk Ricotta Cheese: For the smoothest texture, use high-quality ricotta. Drain it well to avoid a watery filling. If available, go for impastata ricotta, it’s thicker and silkier.
- Sour Cream: Adds a subtle tang and helps create a creamy, luscious texture. It blends beautifully with the ricotta.
- Fresh Lemons: A touch of lemon, both the grated peel and a splash of juice, adds a lively, fresh note that cuts through the creaminess and keeps every bite feeling light and vibrant.You can also swap in orange zest for a warmer citrus note.
- Vanilla Extract: A splash of pure vanilla deepens the flavor. Almond extract is a nice variation if you’re feeling creative.
- Pie Crust or Pasta Frolla: You can use a classic store-bought crust, your favorite homemade dough, or try a sweet Italian shortcrust like pasta frolla for an authentic touch.
Equipment Required for Baking
9-inch deep pie dish: A standard deep-dish pie plate gives enough room for the creamy ricotta filling to bake evenly.
Mixing bowls: At least two: one for wet ingredients and one for dry (if you’re making the crust).
Electric mixer: or even a sturdy whisk if you’re up for it, makes it much easier to blend the ricotta into a silky, creamy filling without any stubborn lumps.
Rolling pin: Essential if you’re rolling out homemade crust.
Rubber spatula: Great for scraping down the sides and folding ingredients gently.
Cooling rack: Allows the pie to cool evenly after baking for the best texture.
Variations You Can Try
Berry-Ricotta Delight:
Add a layer of fresh berries like raspberries, strawberries, or blueberries at the bottom of the crust before pouring in the filling. The fruit gives a juicy burst that contrasts beautifully with the creamy base.
Chocolate Twist:
Mix mini chocolate chips or a spoonful of cocoa powder into the ricotta mixture. It gives the pie a creamy, luxurious feel while still letting the classic flavors shine through.
Zesty Lemon Boost:
Add extra lemon zest and a splash of fresh lemon juice for a brighter, more citrus-forward version. It’s especially refreshing in spring or summer.
Nut-Crusted Finish:
Top the pie with chopped pistachios or sliced almonds before baking. That subtle crunch brings a touch of class and breaks up the softness with just the right bit of texture.
Tips for the Perfect Italian Ricotta Pie
- Make Ahead: I love prepping the crust and filling in advance. If you’re short on time, the pie dough can be frozen for up to 3 months. Just thaw it overnight in the fridge before using it to line the pan, so easy.
- Citrus Zest: Trust me, don’t skip the citrus zest! I always use lemon, but feel free to experiment with your favorite citrus. The fresh, zesty flavor it adds is what makes the ricotta filling so bright and delicious.
- Food Processor for the Crust: When I’m making the crust, I use a food processor to save time, but you can also just chop the cold butter into small pieces (or use a grater) and work it into the flour, salt, and baking powder using your fingertips until the mixture looks crumbly, like coarse sand. After that, stir in the sugar along with the whole egg and extra yolks until everything comes together into a soft dough.
- Chill the Dough: Don’t forget to chill the dough, Chilled dough is much less sticky and far simpler to work with. If the dough becomes too soft or tacky to work with, place it back in the refrigerator for about half an hour to let it firm up again.
- Drain Watery Ricotta: If your ricotta is a little too watery, I line a strainer with cheesecloth or paper towels, place it over a bowl, and let it drain for 30 minutes to an hour. I also put the strainer in the fridge while it drains, it really helps to get rid of excess moisture and makes the filling smoother.
- Smooth Filling: For the smoothest filling, I love using a food processor, but you can whisk the ingredients by hand too. If you prefer an even silkier texture, I recommend passing the ricotta through a fine sieve before mixing it with the rest of the ingredients.
Serving Suggestions
I love serving this ricotta pie straight from the fridge, it’s so refreshing! But if you prefer a softer texture, just let it sit at room temperature for about 15-20 minutes before slicing. It’ll still be just as delicious.
Personally, I love serving this pie after something refreshing, like a chilled cucumber salad tossed with fresh herbs and a splash of lemon, or a quick tomato salad with basil and a few crumbles of feta. The lightness of these starters balances beautifully with the creamy, rich texture of the pie.
For the main course, something comforting yet flavorful works wonders, like a rich homemade lasagna with a creamy béchamel sauce or a traditional Sunday gravy filled with savory sausage. These hearty dishes balance out the lightness of the pie in the best way.
And, of course, I love pairing this with a strong espresso or a soothing cup of tea. If I’m feeling a little indulgent, I’ll go for an affogato, vanilla gelato topped with hot espresso. It’s the perfect finish.
How to Store Your Ricotta Pie
Refrigerate: After serving, cover your pie with plastic wrap or store it in an airtight container. You can keep it in the fridge and enjoy it over the next few days, it’s best within 3 to 4 days for the freshest taste.
Freeze for Later: If you want to keep your pie for longer, you can freeze it! First, cover it well with plastic wrap, then add a layer of foil for extra protection. After that, tuck it into a freezer-safe container to keep it fresh. It will last for up to 2 months.
FAQs About Italian Ricotta Pie
What’s the difference between American and Italian ricotta?
American ricotta is typically made from cow’s milk whey, which gives it a milder flavor and creamier texture. On the other hand, Italian ricotta is often made from the whey of sheep, goat, or even water buffalo milk, resulting in a firmer texture and a richer, more complex taste. For the best results in your Italian Ricotta Pie Recipe, aim for fresh, high-quality ricotta to really enhance the flavor.
Should I serve the pie hot or cold?
You’ll want to let it chill first. I always serve mine cold or slightly cool, it sets better and the flavors are more balanced.
Can I freeze Italian Ricotta Pie?
Absolutely, After your ricotta pie has completely cooled, wrap it up tightly in plastic wrap and aluminum foil. Then, pop it in the freezer. It freezes really well and will still taste fantastic once you let it thaw in the fridge overnight.
Can I freeze Italian Ricotta Pie?
Absolutely, After your ricotta pie has completely cooled, wrap it up tightly in plastic wrap and aluminum foil. Then, pop it in the freezer. It freezes really well and will still taste fantastic once you let it thaw in the fridge overnight.
Should pie filling be cold before baking?
Yes, slightly chilled filling helps keep the crust firm while baking, especially useful if you’re using a homemade dough.
Can you eat cold ricotta?
Of course, Ricotta straight from the fridge is totally fine and often used cold in desserts and savory dishes.
What do Italians use if they don’t have ricotta?
In some regions, they’ll swap it for mascarpone or a local fresh cheese. But for an authentic Italian Ricotta Pie, ricotta is key.
Do Italians use ricotta in lasagna too?
Yes, especially in southern Italy and in many Italian-American recipes. It brings a creamy layer to the dish.
How do Italians eat ricotta?
Ricotta is incredibly versatile in Italian cuisine. It’s often used as a filling for pastries like cannoli or stuffed pasta, but it’s also delicious in simpler forms. Italians might spread it on toast with a drizzle of honey, stir it into pasta for extra creaminess, or even enjoy it straight from the spoon with a dash of cinnamon for a light, sweet treat. The possibilities are endless.
Italian Ricotta Pie Recipe
Ingredients
- 1 sheet of chilled pie crust or pasta frolla, if you’re going traditional
- 450 g of ricotta cheese well-drained (see tip below)
- 120 g about ½ cup of sour cream
- 130 g roughly ⅔ cup granulated sugar
- 1 tablespoon plain flour
- 2 tablespoons pure vanilla extract
- Zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon fine salt
- 4 large eggs
- 1 teaspoon ground cinnamon
- Whipped cream for topping (optional but recommended)
Instructions
- Preheat your oven to 175°C (350°F) and lightly flour your work surface, you’ll want a clean, smooth start.
- Grab your cold pie dough and roll it out with a floured rolling pin until it’s roughly 28 cm (11 inches) wide, enough to comfortably line a 23 cm (9-inch) deep-dish pie plate.
- Carefully place the dough into the pie plate. Fold any extra dough underneath along the rim and lightly press it so it fits snugly into the pie dish. I like to crimp the edges for a rustic finish, but that’s totally up to you.
- Place the pie crust in the freezer for a quick chill, about 10 minutes, to help it firm up before filling. This helps keep it firm while you whip up the filling, a simple trick that makes a big difference!
- In a mixing bowl, combine your well-drained ricotta, sour cream, and sugar. Use a hand or stand mixer to whip them together for 2 to 3 minutes, until creamy. Don’t worry if the texture still looks a bit grainy, that’s normal.
- Stir in the flour, a splash of vanilla, a bit of lemon zest and juice, plus a pinch of salt to round out the flavors. Mix until well blended.
- Crack in the eggs one by one, making sure each is fully mixed in before adding the next. This ensures a smooth, custardy filling.
- Remove the cold crust from the freezer and carefully fill it with the ricotta mixture. Use a spatula to evenly distribute the filling and smooth the top.
- Dust the surface lightly with cinnamon, it adds a warm touch and finishes the look beautifully.
- Bake on the center rack for about 50 minutes, or until the crust is golden and the center is just slightly wobbly in the middle. Be careful not to bake it too long, as the filling will firm up further while cooling.
- Let your pie cool to room temperature, then move it to the fridge and chill for at least 5 to 6 hours (or overnight). This part is hard, but totally worth the wait!
- Cut into slices and top with a good spoonful of whipped cream. Every bite is velvety, with a gentle tang and the perfect hint of sweetness, offering pure comfort with each forkful.
Notes
- Calories: 320
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 90mg
- Sodium: 150mg
- Carbohydrates: 35g
- Fiber: 1g
- Sugar: 18g
- Protein: 9g