Ricotta Pie Recipe

Easter desserts include Italian Ricotta Pie. This dessert is good cold or room temperature and may be made ahead.

Pie Crust – 2 cups all purpose flour (260 grams) – ½ cup granulated sugar – 1 teaspoon baking powder – ¼ teaspoon kosher salt – 2 large egg – ¼ cup unsalted butter, chilled (cut into cubes) Ricotta Filling – 15 ounces whole milk ricotta (drained) – 4 large egg – ¾ cup granulated sugar – 1 small lemon, zested and juiced (1 tablespoon juice, 1 teaspoon zest) – 1 teaspoon vanilla – powdered sugar for dusting



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To prepare ricotta pie crust, pulse flour, sugar, baking powder, and salt in a large food processor with the blade attachment. Chopped cold butter, eggs. Combine pulses. Dough needs water.

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Beat sugar, eggs, and vanilla with an electric mixer in a large bowl for 1 minute until light and frothy. Add oil and milk and stir well.

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Mix the drained ricotta, eggs, sugar, lemon zest and juice, and vanilla in a large bowl to prepare the pie filling. 

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Beat the ingredients with an electric mixer for 1-2 minutes until smooth; set aside. 

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Set the oven rack near the middle of the oven and heat it up to 350 degrees.

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Cut off about two-thirds of the dough after it has chilled. On a lightly floured surface, roll the dough into a 12-inch circle. 

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Put the dough in a pie or tart pan that is 9 inches across. Fill in any holes in the dough with extra dough. 

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Fill the pie crust with ricotta.Roll the last dough into a 10-inch round. Cover the filling with whole or latticed dough.

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Over the pie, put a baking sheet. Bake on the middle rack for about 45 minutes. An instant read thermometer will tell you that the ricotta pie is done when it reads 160 degrees in the middle.

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Cool the pie down on a wire rack after taking it out of the oven. Before you serve, sprinkle with powdered sugar.

Also See

Italian Easter Cake Recipe