Every Easter, my kitchen fills with the sweet, creamy aroma of Italian Ricotta Pie, a dessert that’s been a family tradition since I was a kid. This pie, with its smooth ricotta filling and buttery crust, is like a love letter to my Italian roots. It’s not too sweet, just rich enough, and always brings back memories of Nonna’s holiday table. Whether you’re serving it for a special occasion or just craving a slice of comfort, this recipe is sure to win hearts.
Contents
The Story Behind This Pie
Growing up, I’d watch my Nonna make this ricotta pie every spring, her hands moving with practiced ease as she mixed the filling and crimped the crust. I’d sneak bites of the dough scraps and beg for the first slice. When I finally got her recipe, I tweaked it just a bit to make it my own—adding a touch of orange zest for extra brightness. Now, it’s a staple at our family gatherings, and I love sharing it with anyone who wants a taste of tradition.
Why You’ll Love This Italian Ricotta Pie
- Rich and Creamy: The ricotta filling is velvety and perfectly balanced with a hint of citrus.
- Perfect for Any Occasion: Great for holidays, brunches, or just a cozy dessert night.
- Simple Ingredients: Uses pantry staples and fresh ricotta for authentic flavor.
- Make-Ahead Magic: Tastes even better the next day, so you can prep it in advance.
Ingredients
This pie comes together with just a handful of ingredients. Here’s what you’ll need for the crust and filling:
Crust
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1 large egg
- 2-3 tbsp cold water
- 1/4 tsp salt
Filling
- 2 lbs whole-milk ricotta cheese (drain if watery)
- 3/4 cup granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- Zest of 1 orange (about 1 tbsp)
- Zest of 1 lemon (about 1 tsp)
- 1/4 tsp ground cinnamon
- 1/4 cup mini chocolate chips (optional, but so good)
Instructions
Making this pie is easier than it looks. Here’s how I do it, step by step:
- Make the Crust: In a large bowl, mix the flour, sugar, and salt. Cut in the cold butter with a pastry cutter or your fingers until it looks like coarse crumbs. Beat the egg with 2 tbsp cold water and add it to the mixture. Stir until the dough comes together, adding another tbsp of water if needed. Form into a disc, wrap in plastic, and chill for 30 minutes.
- Roll Out the Dough: On a floured surface, roll the dough into a 12-inch circle. Gently transfer it to a 9-inch pie dish, pressing it into the bottom and sides. Trim any excess and crimp the edges. Pop it back in the fridge while you make the filling.
- Prepare the Filling: In a large bowl, whisk the ricotta, sugar, eggs, vanilla, orange zest, lemon zest, and cinnamon until smooth. If using chocolate chips, fold them in gently. The filling should be creamy and fragrant.
- Assemble and Bake: Pour the filling into the chilled crust, smoothing the top. Bake at 350°F for 50-60 minutes, until the center is set but still slightly jiggly. If the crust browns too fast, cover the edges with foil.
- Cool and Chill: Let the pie cool completely on a wire rack, then refrigerate for at least 4 hours (overnight is even better). This helps the flavors meld and the texture firm up.
- Serve: Slice and serve chilled or at room temp. I love dusting it with a little powdered sugar for a pretty finish.
Tips for the Best Ricotta Pie
Here are a few tricks I’ve learned to make this pie perfect every time:
- Drain the Ricotta: If your ricotta is watery, let it drain in a fine-mesh sieve for 30 minutes to avoid a soggy pie.
- Don’t Skip the Zest: The orange and lemon zest add a fresh, authentic flavor that’s key to this recipe.
- Chocolate Chips or Not: They’re optional, but they add a delightful surprise—my kids insist on them!
- Make Ahead: This pie tastes better after chilling, so it’s great to make a day in advance.
Nutritional Information (Per Serving)
Based on 8 servings, here’s a rough estimate:
- Calories: ~400 kcal
- Protein: 14g
- Fat: 22g
- Carbohydrates: 38g
- Fiber: 1g
- Sodium: ~150mg
Note: These are approximate values—check your ingredients for exact numbers.
Serving Suggestions
This ricotta pie is a showstopper on its own, but I love serving it with a dollop of whipped cream or a sprinkle of powdered sugar for extra flair. Pair it with a strong cup of coffee or espresso to balance the sweetness. For a festive touch, serve it with fresh berries on the side. It’s perfect for Easter, Christmas, or any time you want a dessert that feels special.
Storage and Reheating
Store leftover pie in an airtight container in the fridge for up to 5 days. It’s best served cold or at room temperature, so no reheating needed. If you want to freeze it, wrap individual slices tightly in plastic wrap and store in a freezer bag for up to 2 months. Thaw in the fridge overnight before enjoying.
Final Thoughts
This Italian Ricotta Pie is more than just dessert—it’s a slice of family history and comfort. It’s easy to make, impossible to resist, and always brings smiles to the table. Give it a try for your next gathering, and let me know how it turns out! Drop a comment below or share a photo of your pie—I’d love to see how you make it your own. Happy baking!
