This Italian ricotta pie recipe will quickly become a family favorite. Perfectly sweet ricotta cheese combines with lemon zest, almond extract, and a bit of sugar to make a dessert that's to die for. Plus, it couldn't be simpler to put together. Just 4 simple and easy steps are all you have to follow to make it.
Table of Contents
Ingredients You'll Need
One of my favorite things about this recipe is that you only need some ricotta cheese and a few baking staples to make it. Honestly, there's a good chance you have most if not all of them at your house already.
Anyway, here's everything you'll need to make this Italian ricotta pie:
- 1 tbsp. Unsalted Butter, melted
- 1 tbsp. All-Purpose Flour
- 2 Pie Crusts
- Just over 2 ½ cups Whole Milk Ricotta Cheese
- ¾ cup Sugar
- 2 Eggs
- ¼ cup Lemon Juice
- 1 tsp. Lemon Zest
- 1 tsp. Almond Extract
- 1 Egg White
Simple stuff, right?
Ingredient Substitutions and Suggestions
As you can see, you'll need two pie crusts to make this recipe. I think buying premade pie dough always yields the best results - and it's the most convenient choice - but if you want, feel free to make your own from scratch! I'll leave a video below on my favorite homemade pie crust recipe.
Just so you know, some ricotta pies are made with confectioners sugar instead of granulated sugar. Feel free to substitute the granulated sugar for powdered sugar in this recipe, both will work just fine. I personally just like using granulated sugar better.
As for the ricotta cheese filling, you'll want to use whole milk cheese for the best results. But any kind of ricotta cheese you have will work, it just won't be as flavorful. By the way, if you love ricotta, you can use any leftovers you end up with and make this baked ricotta recipe or this beef lasagna recipe.
By the way, if you need to make a trip to the store to make this pie, you might want to check out this Italian hangover cake next. It uses a lot of the same ingredients.
How To Make Ricotta Pie
The steps required to make this sweet ricotta pie are pretty simple.
Plus, since we're using pre-made pie dough, the process is even easier. All you really have to do is prepare the sweet crust and make the ricotta filling.
Now, let's not waste any more time, let's make one of the best Italian desserts ever!
Step 1: Bake The Pie Crust
First, we'll prepare the pie crust. Start by rubbing some butter on the bottom and sides of the pie dish, then top it with a little flour.
Now, poke some holes on the surface of the pie crust, put a sheet of parchment paper on it, and then put an oven-safe circular baking dish - or a bag of rice - on top of the crust in the pie pan.
Bake the pie crust at 350° (180°C) for 12 minutes.
Step 2: Make The Ricotta Filling Mixture
While the crust is baking, you can prepare the ricotta filling.
To do that, add the whole milk ricotta cheese, sugar, eggs, lemon juice, lemon zest, and almond extract to a large mixing bowl.
Then, with a hand mixer - or whisk - mix all the filling ingredients together until well combined.
Step 3: Assemble The Pie
Once the pie crust is baked, pour the filling on top of the prepared pie crust on the pie plate.
Then, brush the rim of the pie crust with a whisked egg white and top the pie with the other pie crust.
Next, press the edges of the crusts with a fork and make indentations all the way around the dough - cut off any excess pie crust. Finally, before baking, poke a few holes or slits in the top of the crust.
Step 4: Bake The Ricotta Pie
Now that the pie is assembled, you can transfer it to the oven and bake it for 45 minutes to 1 hour - or until the pie is golden brown.
Then, once it's baked to perfection, let the pie cool completely before slicing it. Serve at room temperature or slightly chilled.
How To Store Italian Ricotta Pie
This ricotta pie recipe will make about 8 pieces of pie, depending on how you slice it. If you serve it as an Easter ricotta pie or for another holiday celebration, odds are you won't have any leftovers.
But, if you do happen to have some slices left over, you can store them in an airtight container - or wrapped tightly with plastic wrap - in the refrigerator for up to a week.
However, if you want to keep your ricotta pie for even longer, you can store it in the freezer. Just keep the leftovers in an airtight container - or wrapped in plastic wrap and place it in a freezer-safe bag for up to 6 months.
FAQS About This Ricotta Pie Recipe
What is ricotta pie made of?
Ricotta pie is made of a buttery pie crust with a creamy filling that consists of ricotta, sugar, eggs, lemon juice, and lemon zest.
How long does it take to bake ricotta pie?
It takes about 45 minutes to bake a ricotta pie so the filling is perfectly set and cooked through.
How much sugar is in this ricotta pie?
There is just under one cup of sugar in this ricotta pie.
My Final Thoughts
Well, that's how to make ricotta pie from scratch.
This recipe is sure to become a family staple that's made for years to come - it is in our house anyway.
Seriously, this sweet ricotta pie recipe is just too good to resist. It's loaded with simple and flavorful ingredients that come together to create one of the most delicious authentic Italian dessert recipes ever.
And as delicious as this pie is, it's even better when shared with family and friends - so be sure to share it with 'em too.
As always, if you give this Italian ricotta pie a try, leave a comment below and let me know how it went!
More Pie Recipes I Love
If you liked this pie, we have a ton of delicious pie recipes on the blog that you have to try next!
Here are some of my favorites:
- Rub the butter on the surface of a pie dish and top with a little flour. Put one pie crust in the dish, make holes with a fork, put a piece of parchment paper on top, and place a heavy baking safe dish on the crust.
- Bake the crust for 12 minutes at 350°F (180ºC).
- In a bowl, combine ricotta, sugar, eggs, lemon juice, lemon zest, and almond extract, mix with a hand mixer until well combined.
- Pour the mixture over the baked pie crust.
- Brush the rim of the pie crust with egg white and top with the other pie crust. Press the edges with a fork and cut the excess dough. Make a couple of holes with a fork on the top.
- Bake for 45 minutes-1 hour, or until the pie is golden brown. Let it cool completely before slicing. Enjoy!
Changing-Up The Ricotta Pie To Suit Your Tastes
As if this recipe couldn't get any better, there are plenty of ways you can modify it to make it special every time you make it.
Here are some of my favorite ways to change it up:
- Swap lemon zest for orange zest
- Swap almond extract for vanilla extract
- Add mini chocolate chips for a cannoli-like pie
- Top your ricotta pie with fresh fruit or strawberry compote before serving
- Top your baked ricotta pie with powdered sugar and a dash of cinnamon
- Add more fresh lemon zest to the ricotta mixture and top with fresh blueberries
Serving Size:1 slice
Amount Per Serving: Calories: 289Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 61mgSodium: 258mgCarbohydrates: 27gFiber: 1gSugar: 6gProtein: 9g