Italian Ricotta Pie

Italian Ricotta Pie is a classic Italian dessert featuring a creamy ricotta filling with lemon and vanilla in a tender, flaky pastry crust. This easy ricotta pie recipe is perfect for holidays, family gatherings, or special occasions. Lightly sweetened and dusted with cinnamon, it pairs well with whipped cream or fresh berries. Homemade Italian Ricotta Pie offers authentic Mediterranean flavors with simple ingredients, making it a standout dessert for entertaining or everyday baking.

Italian Ricotta Pie is a creamy, lightly sweet dessert with a tender pastry crust and a rich ricotta filling flavored with lemon and vanilla. Soft, custardy, and lightly dusted with cinnamon, this classic Italian dessert is perfect for holidays, family gatherings, or as a special treat after dinner.

Ingredients

• 1 disc pasta frolla or pie dough, cold
• 1 lb ricotta, drained
• ½ cup sour cream
• ⅔ cup sugar
• 1 tablespoon all-purpose flour
• 2 tablespoons vanilla extract
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• ½ teaspoon salt
• 4 eggs
• 1 teaspoon cinnamon
• Whipped cream, for serving

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Instructions

1. Prepare the crust
   Preheat the oven to 350°F (175°C). Lightly flour a workspace and roll out the cold dough to fit a 9-inch deep-dish pie plate (approximately 11 inches). Transfer the dough to the pie plate, tuck in any loose edges, and press gently to fit. Place the crust in the freezer while preparing the filling.
2. Make the filling
   In a large bowl, use an electric mixer to whip the ricotta, sour cream, and sugar for 2–3 minutes until light and fluffy (the texture will remain slightly grainy). Beat in the flour, vanilla extract, lemon zest, lemon juice, and salt. Add the eggs one at a time, mixing well after each addition.
3. Assemble the pie
   Remove the pie crust from the freezer and pour in the ricotta filling, smoothing the top. Dust the surface evenly with cinnamon.
4. Bake
   Bake for about 50 minutes, or until the crust is golden and the center is mostly set with a slight jiggle.
5. Cool and chill
   Allow the pie to cool at room temperature, then refrigerate for 5–6 hours or overnight to fully set.
6. Serve
   Slice into wedges and serve chilled with whipped cream on top.

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Tips

• Drain the ricotta well to avoid a watery filling.
• Chill the crust before baking to maintain a firm, flaky base.
• Use a light dusting of cinnamon for balanced flavor—too much can overpower the lemon.
• Let the pie chill completely for the best texture and clean slices.

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Variations and Substitutions

• Crust options: Use graham cracker or cookie crust for a different texture.
• Citrus twist: Substitute orange zest and juice for a milder flavor.
• Sweeteners: Reduce sugar or use honey for a naturally sweetened version.
• Add-ins: Fold in chocolate chips, candied citrus peel, or toasted nuts.
• Dairy alternatives: Use mascarpone in place of ricotta for extra creaminess.

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FAQs

Can I make this pie ahead of time?
Yes. It can be prepared a day in advance and chilled overnight.

Why is the filling slightly grainy?
Ricotta naturally has a grainy texture; whipping it makes it light while keeping its characteristic texture.

Can I freeze Italian Ricotta Pie?
Yes. Wrap tightly in plastic wrap and foil. Thaw in the refrigerator before serving.

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Serving Suggestions

• Serve chilled with a dollop of whipped cream or a dusting of powdered sugar.
• Pair with fresh berries or a berry compote.
• Accompany with espresso or dessert wine for an Italian-inspired dessert course.
• Cut into small wedges for buffet-style entertaining.

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Why You’ll Love This Recipe

• Classic Italian dessert with creamy ricotta filling
• Light, lemony flavor balanced with sweet cinnamon
• Make-ahead recipe perfect for entertaining or holidays
• Tender, flaky crust with rich, custardy filling
• Versatile recipe adaptable with add-ins or flavor variations