Name: Ricotta Pie Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 (9-inch) unbaked pie crust; 2 cups whole milk ricotta cheese; 3/4 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; zest of 1 lemon; optional: 1/4 cup mini chocolate chips or candied citrus peel

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Ricotta Pie is a beloved Italian dessert that’s as inviting as it sounds: a silky, gently sweet ricotta-based custard nestled in a flaky crust, scented with lemon zest and a hint of vanilla. Whether you’re celebrating Easter or simply want a light, comforting treat, this pie delivers a melt-in-your-mouth experience that feels both special and effortlessly comforting—the sort of recipe I come back to whenever I crave a taste of tradition with a bright, citrusy twist.

Ingredients You’ll Need

Everything you need for Ricotta Pie can be found at most supermarkets, and each ingredient plays a starring role in its flavor and texture. I truly believe that the secret to this pie’s charm lies in the balance—the creamy ricotta, fragrant vanilla, and lemon zest all work together for a dessert that’s both cozy and elegant.

Pie Crust (1 9-inch, unbaked): Acts as the sturdy but tender foundation, soaking up just enough filling for the perfect bite.
Whole Milk Ricotta Cheese (2 cups): Pure creamy goodness—full-fat ricotta makes for the creamiest, most luscious texture.
Granulated Sugar (3/4 cup): Sweetens the deal without overpowering the gentle dairy flavors.
Large Eggs (3): These bind the filling and give it that custardy, sliceable set.
Vanilla Extract (1 teaspoon): Adds delicate warmth and rounds out the flavors beautifully.
Ground Cinnamon (1/2 teaspoon): Provides just enough spice to complement the creamy ricotta.
Salt (1/4 teaspoon): Perks up all the other ingredients so every bite sings.
Lemon Zest (zest of 1 lemon): Brightens the pie and cuts through the richness with a burst of sunshine.
Mini Chocolate Chips or Candied Citrus Peel (1/4 cup, optional): For a classic touch or a little extra flair—swirl them in for flavor and fun.

How to Make Ricotta Pie

Step 1: Preheat the Oven

Start by preheating your oven to 350°F. This ensures the pie cooks evenly from the moment you slide it in, giving you that signature golden top and delicately set filling every single time.

Step 2: Mix the Filling

In a large mixing bowl, combine the ricotta cheese, sugar, eggs, vanilla extract, ground cinnamon, salt, and lemon zest. I love using a hand mixer for extra smoothness, but a good old wooden spoon and a little elbow grease work perfectly too. The goal is a creamy, well-blended filling—don’t rush this step, as a lump-free mixture bakes up the most tender pie.

Step 3: Fold in Optional Add-Ins

If you’re in the mood for a classic twist, gently fold in the mini chocolate chips or candied citrus peel at this stage. The chocolate chips add sweet bursts, while citrus peel gives a more traditional, confetti-like effect—it’s totally up to your cravings or the occasion!

Step 4: Assemble the Pie

Pour the ricotta mixture into your unbaked 9-inch pie crust. Use a spatula to smooth out the top; this will help achieve that enticing, bakery-worthy finish once baked. Take a moment to admire how luscious—and already inviting—the pie looks even before hitting the oven.

Step 5: Bake Until Set

Place the pie on the middle rack and bake for 50 to 60 minutes. You’re looking for a gently golden top and a center that’s just set; if you insert a toothpick, it should come out clean. Don’t worry if the pie puffs slightly—this is perfectly normal and will settle as it cools.

Step 6: Cool and Chill

Let your Ricotta Pie cool completely at room temperature. This prevents condensation from forming and helps everything set beautifully. After it reaches room temp, refrigerate it for at least 2 hours (overnight is great, too) to firm up that creamy filling and let the flavors mingle.

How to Serve Ricotta Pie

Garnishes

For a classic presentation, a simple dusting of powdered sugar does wonders—it’s like a gentle snowfall over the golden crust. You can also top slices with a sprinkle of extra lemon zest, fresh berries, or even a few more mini chocolate chips if you’re feeling playful.

Side Dishes

Ricotta Pie pairs beautifully with fresh berries, a dollop of lightly sweetened whipped cream, or even a small glass of dessert wine. If you enjoy espresso, a shot alongside makes this pie feel like a treat straight out of an Italian café.

Creative Ways to Present

Try serving Ricotta Pie in individual tartlets for parties, or add a colorful fruit coulis drizzle for an elegant plated dessert. I also love prepping mini pies with different add-ins in each—chocolate chip in one, candied peel in another—so guests can sample a flight of flavors!

Make Ahead and Storage

Storing Leftovers

Store leftover Ricotta Pie in the refrigerator, loosely covered with plastic wrap or foil. It’ll keep its gorgeous texture for three or four days and honestly, some say it’s even better the next day when the flavors have had more time to meld.

Freezing

If you’d like to make Ricotta Pie ahead or have extra, you can freeze individual slices or the whole pie, tightly wrapped in plastic and foil. Thaw overnight in the fridge for best results—it maintains its delicate custardy texture beautifully.

Reheating

This pie is lovely served chilled or brought to room temperature, but if you prefer a slightly warm slice, reheat gently in a low oven (around 275°F) for about 10-15 minutes. Be careful not to overheat, as this can dry out the filling.

FAQs

Can I use part-skim ricotta cheese for Ricotta Pie?

Yes, you can use part-skim ricotta, but for the creamiest and most indulgent pie, whole milk ricotta is best. Part-skim versions tend to give a slightly drier texture, so if you use it, consider draining the cheese for a bit longer and adding a splash of whole milk to the mix.

How do I know when Ricotta Pie is fully baked?

The best sign is when the edges are set but the very center jiggles slightly when you gently shake the pie. A toothpick or knife inserted in the center should come out clean. Remember, the pie will continue to set as it cools, so avoid over-baking to keep it tender.

Is Ricotta Pie gluten-free?

The classic Ricotta Pie uses a traditional wheat flour crust, so it isn’t naturally gluten-free. However, you can absolutely substitute your favorite gluten-free pie crust or make a crustless version for a grain-free treat!

Can I add fruit to Ricotta Pie?

Yes! Fresh berries, cherries, or even a swirl of fruit preserves work beautifully either in the filling or as a topping. Just be sure not to add too much juicy fruit to the filling, as it can affect the pie’s set and texture.

Do I have to chill Ricotta Pie before serving?

Chilling is highly recommended—at least two hours in the fridge lets the flavors meld and the custard firm up for clean slices. If you’re short on time, a brief cooldown at room temperature is fine, but the pie is at its best enjoyed either slightly chilled or at cool room temperature.

Final Thoughts

There’s something truly magical about Ricotta Pie—a dessert that feels both simple and luxurious, always managing to impress every time I share it. I hope you’ll give this recipe a try, whether you’re continuing a family tradition or baking it for the very first time. Trust me, a slice of this creamy, lemon-scented pie is bound to brighten your day!

Ricotta Pie Recipe

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4.7 from 22 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 8 slices 1x
Diet: Vegetarian

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Description

This Ricotta Pie recipe produces a light and creamy dessert perfect for any time of year. The smooth ricotta filling with hints of lemon and cinnamon is encased in a flaky pie crust, creating a delightful treat for all occasions.

Ingredients

Scale

Pie Crust:

1 (9-inch) unbaked pie crust

Ricotta Filling:

2 cups whole milk ricotta cheese
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
zest of 1 lemon
optional: 1/4 cup mini chocolate chips or candied citrus peel

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Instructions

Preheat the oven: Preheat the oven to 350°F.
Mix the filling: In a large bowl, combine ricotta, sugar, eggs, vanilla, cinnamon, salt, and lemon zest until smooth.
Optional: Fold in chocolate chips or candied peel.
Fill the crust: Pour the filling into the pie crust and smooth the top.
Bake: Bake for 50–60 minutes until set, then let cool.
Serve: Chill for 2 hours before serving, dust with powdered sugar if desired.