Name: Italian Ricotta Pie Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 (9-inch) unbaked pie crust (store-bought or homemade); 1 1/2 cups whole milk ricotta cheese; 3/4 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract (optional); 1/2 teaspoon ground cinnamon; zest of 1 lemon; 2 tablespoons all-purpose flour; powdered sugar for dusting (optional)

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You know those desserts with the power to make you close your eyes and instantly feel like you’ve been transported to an Italian grandmother’s sunny kitchen? That’s exactly what this Italian Ricotta Pie Recipe delivers: a silky, creamy filling that’s lightly sweet, cushioned by a tender crust, and brightened with lemon zest and a hint of spice. Whether you’re hoping to impress at a holiday gathering, or you just want something special to enjoy with your afternoon coffee, this pie brings classic Italian comfort—with just enough elegance to make any day feel worthy of celebration.

Italian Ricotta Pie Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list here is wonderfully short and straightforward, but don’t let that fool you—each item plays a vital role in creating the unmistakable taste and texture of a truly great Italian Ricotta Pie Recipe. It’s all about quality and freshness, so gather these up before you get started.

Unbaked pie crust (9-inch): Use a quality store-bought crust or your favorite homemade recipe for a flaky, buttery base that holds everything together.
Whole milk ricotta cheese (1 1/2 cups): The heart of this pie—smooth, rich ricotta gives the filling its heavenly, custardy texture.
Granulated sugar (3/4 cup): Adds just the right amount of sweetness to complement the creamy filling without being too heavy.
Large eggs (3): These bind the filling, giving it structure and that gorgeous, sliceable set once baked.
Vanilla extract (1 teaspoon): A little vanilla enhances all the other flavors and brings cozy, bakery-style warmth.
Almond extract (1/2 teaspoon, optional): If you love a subtle, nutty depth, don’t skip this—just half a teaspoon makes a difference!
Ground cinnamon (1/2 teaspoon): For a delicate whisper of spice that pairs beautifully with the citrus and ricotta.
Zest of 1 lemon: Lemon zest adds brightness, cuts the richness, and makes every bite taste fresh and lively.
All-purpose flour (2 tablespoons): Just a little helps thicken and stabilize the creamy filling.
Powdered sugar for dusting (optional): A final snowy flourish that adds elegance and a touch more sweetness right before serving.

How to Make Italian Ricotta Pie Recipe

Step 1: Prepare the Pie Crust

Start by placing your 9-inch unbaked pie crust in a pie dish, gently pressing it into the corners and fluting the edges if you’re feeling fancy. A good crust is both the stage and the support for your luscious ricotta filling, so take a moment to make sure there are no cracks and the dough sits evenly for the best bake.

Step 2: Mix the Ricotta and Sugar

In a large bowl, beat together the ricotta cheese and granulated sugar until the mixture is smooth and creamy. This little step is crucial; it ensures your filling is flawlessly silky, so take your time and use a hand mixer or vigorous whisk if you have one.

Step 3: Incorporate the Eggs

Add the eggs one at a time, mixing well after each addition. This patient, one-egg-at-a-time approach helps create a custard that’s perfectly blended and free of streaks—no shortcuts here if you want that classic texture.

Step 4: Flavor It Up

Pour in the vanilla extract and, if you’re a fan, the almond extract, followed by ground cinnamon and the grated zest of one lemon. Finish by sprinkling in the all-purpose flour. Stir everything together until it’s smooth and combined, being careful not to overmix—the goal is a fluffy, unified filling that practically tastes like springtime in Italy.

Step 5: Assemble and Bake

Pour the ricotta mixture into your prepared crust and gently smooth the top with a spatula. Pop the pie into a preheated 350°F oven and bake for 45 to 50 minutes, or until the center appears set and the top takes on a gorgeous, light golden color. The aroma at this point is outrageous—in the best way!

Step 6: Cool and Chill

Remove the pie from the oven and let it cool on a rack until it reaches room temperature. Then (the hardest part) refrigerate for at least 2 hours to let the flavors meld and the filling firm up. This patience pays off with the creamy, dreamy texture that makes the Italian Ricotta Pie Recipe such a delight.

How to Serve Italian Ricotta Pie Recipe

Garnishes

Just before serving, dust the top lightly with powdered sugar for that beautiful, snow-dusted look. Fresh berries on the side, a twist of lemon zest, or even a sprinkle of extra cinnamon can take it to the next level—it’s all about those finishing touches that make each slice feel special.

Side Dishes

This pie absolutely shines next to a rich espresso or a creamy cappuccino, Italian style. If it’s a holiday, consider a spread of fresh fruit, a berry compote, or simple almond biscotti for a full-on dessert feast worthy of any Italian kitchen.

Creative Ways to Present

Want to capture some hearts? Slice the Italian Ricotta Pie Recipe into elegant wedges, top each piece with a dollop of barely-sweetened whipped cream, and a sprinkle of citrus zest or shaved chocolate. Or cut the pie into bite-sized bars for easy, elegant serving at a party—no forks required!

Make Ahead and Storage

Storing Leftovers

Once cooled and chilled, keep any leftovers tightly wrapped in the refrigerator. The Italian Ricotta Pie Recipe is actually even more flavorful the next day, as the filling continues to meld—so don’t be afraid to plan ahead!

Freezing

If you want to prepare far in advance, this pie freezes beautifully. Simply wrap it thoroughly in plastic wrap and then in foil, and pop it in the freezer for up to two months. Thaw overnight in the fridge (still wrapped) for best results.

Reheating

This pie is traditionally served chilled or at cool room temperature, which brings out its creamy texture. If you prefer, you can let it sit out for about 20 minutes to take off the chill, but avoid reheating in the oven or microwave to maintain that perfect, delicate consistency.

FAQs

Can I use part-skim ricotta cheese instead of whole milk?

While part-skim ricotta will still work, whole milk ricotta gives the Italian Ricotta Pie Recipe its signature creaminess and richer flavor. If you must substitute, just expect a slightly lighter texture.

How do I keep my ricotta pie from getting watery?

To avoid excess moisture, use good-quality ricotta and, if it seems extra wet, drain it in a fine mesh sieve for about 30 minutes before using. This will keep your filling firm instead of runny.

Can I add other flavors or mix-ins?

Absolutely! Many Italian families add mini chocolate chips, candied orange peel instead of lemon zest, or even a splash of Limoncello to the filling. Get creative while keeping the base recipe intact for best results.

How far ahead can I make Italian Ricotta Pie Recipe?

The pie can easily be made one to two days ahead of time and stored in the fridge. In fact, it often tastes even better the next day as the flavors develop—perfect for stress-free entertaining!

What’s the best way to slice and serve this pie?

For the neatest slices, use a sharp knife dipped in hot water and wiped dry between each cut. Slice while the pie is well-chilled, and transfer pieces with a pie server to keep the crust intact and the filling flawless.

Final Thoughts

If you’re longing for a taste of Italy without leaving your kitchen, the Italian Ricotta Pie Recipe is your golden ticket. Trust me—bring this to any gathering, or simply treat yourself for no reason at all, and you’ll fall in love with every creamy, citrusy bite. Happy baking!

Italian Ricotta Pie Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 1 hour 5 minutes (plus chilling time)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the creamy decadence of this Italian Ricotta Pie. A sweet and velvety filling nestled in a flaky crust, this dessert is a delightful treat for any occasion.

Ingredients

Scale

Pie Crust:

1 (9-inch) unbaked pie crust (store-bought or homemade)

Ricotta Filling:

1 1/2 cups whole milk ricotta cheese
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1/2 teaspoon ground cinnamon
zest of 1 lemon
2 tablespoons all-purpose flour

Additional:

powdered sugar for dusting (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F.
Mix Ricotta Filling: In a large bowl, beat the ricotta and sugar until smooth. Add eggs one at a time, then mix in vanilla, almond extract, cinnamon, lemon zest, and flour.
Fill the Crust: Pour the filling into the pie crust, smooth the top.
Bake: Bake for 45–50 minutes until set.
Cool and Serve: Let cool, refrigerate for 2 hours. Dust with powdered sugar before serving if desired.