italian ricotta pie

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Last Easter, I watched my daughters, Sofia and Mia, devour slice after slice of my Italian ricotta pie, their eyes lighting up with each creamy, citrus-kissed bite. Mateo smiled knowingly from across the table, remembering how his nonna used to make this exact dessert every spring. This Italian ricotta pie isn’t just a recipe in our home—it’s a tradition that connects generations, a sweet reminder that the simplest ingredients create the most memorable moments.

The delicate pastry crust cradles a silky ricotta filling that’s neither too sweet nor too heavy, making it perfect for any celebration or Sunday family dinner. Furthermore, this classic Italian dessert has graced our table for countless birthdays, holidays, and just-because Tuesdays when we needed something special.

Why You’ll Love This Italian Ricotta Pie Recipe

This Italian ricotta pie delivers everything you want in a classic Italian dessert. First, it’s incredibly easy to make, even if you’re not an experienced baker. The filling comes together in minutes, and the results taste like you spent hours in the kitchen. Additionally, the texture strikes that perfect balance between creamy and firm, slicing beautifully without falling apart.

Moreover, this ricotta pie isn’t overly sweet like many American desserts. The subtle sweetness lets the fresh ricotta shine through, complemented by hints of vanilla and citrus. Consequently, even people who don’t typically enjoy desserts find themselves reaching for seconds. My 15-year-old, Mia, who usually turns her nose up at anything too rich, requests this Italian ricotta pie for every special occasion.

Another reason to love this recipe? It’s wonderfully versatile. You can serve this Italian ricotta pie at brunch, as an afternoon treat with espresso, or as an elegant dinner party finale.

Meanwhile, it keeps beautifully in the refrigerator, actually improving in flavor as it sits. Best of all, you probably have most ingredients already in your kitchen.

Ingredients You’ll Need

Gathering your ingredients before starting makes the process smooth and stress-free. For this Italian ricotta pie, you’ll need simple, quality ingredients that work together beautifully.

Quality matters tremendously here. I always use whole milk ricotta from the deli section rather than the pre-packaged tubs. The fresher ricotta creates a smoother, creamier filling.

Mateo insists on this, and honestly, he’s right. Fresh citrus zest also makes a noticeable difference in the final flavor of your Italian ricotta pie.

Substitutions & Variations

This Italian ricotta pie recipe adapts beautifully to different preferences and dietary needs. If you can’t find quality ricotta, you can substitute half the amount with mascarpone for an even richer filling. However, keep the other half as ricotta to maintain the traditional texture.

For a gluten-free Italian ricotta pie, simply use your favorite gluten-free pie crust. The filling naturally contains very little flour, so this substitution works seamlessly. Meanwhile, if you prefer a chocolate variation, add 1/2 cup of mini chocolate chips to the filling. Sofia absolutely loves this version.

Some families add candied citrus peel or golden raisins soaked in rum. These additions create a more festive Italian ricotta pie perfect for Christmas or Easter. Alternatively, you can reduce the sugar to 3/4 cup if you prefer a less sweet dessert. The ricotta filling remains creamy and delicious either way.

Furthermore, you can make individual mini ricotta pies using a muffin tin and small pastry circles. These personal-sized treats are perfect for parties and portion control. Just reduce the baking time to about 25-30 minutes.

Step-by-Step Instructions

Making this Italian ricotta pie couldn’t be simpler. First, preheat your oven to 350°F (175°C). This moderate temperature ensures the filling sets properly without cracking.

Next, prepare your pie crust by rolling it out and fitting it into a 9-inch deep-dish pie pan. Trim the excess and crimp the edges decoratively. Place the crust in the refrigerator while you prepare the filling. This keeps the butter cold and prevents shrinking during baking.

In a large mixing bowl, combine the ricotta cheese and sugar. Beat them together until smooth and well combined. The mixture should look creamy without any lumps.

Then, add the eggs one at a time, beating well after each addition. This gradual incorporation creates a silkier texture in your Italian ricotta pie.

Afterward, stir in the vanilla extract, lemon zest, and orange zest. The citrus aromas will fill your kitchen immediately. Mix in the flour and salt until just combined. Don’t overmix at this stage—gentle folding works best.

Pour the ricotta filling into your prepared pie crust. Smooth the top with a spatula. If you’re using a top crust, carefully place it over the filling and seal the edges.

Cut several slits in the top to allow steam to escape. Alternatively, leave the Italian ricotta pie with just a bottom crust for a more rustic presentation.

Bake for 50-60 minutes, or until the center is set but still slightly jiggly. The edges will turn golden brown, and a knife inserted near the center should come out mostly clean. Remember, the Italian ricotta pie will continue setting as it cools.

Allow the pie to cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight. This chilling time is crucial—it allows the flavors to meld and the texture to firm up perfectly.

Pro Tips for Success

After making countless Italian ricotta pies over the years, I’ve learned several tricks. First, always drain your ricotta if it seems watery. Place it in a fine-mesh strainer lined with cheesecloth for 30 minutes before using. Excess moisture can make your Italian ricotta pie soggy.

Second, don’t skip the citrus zest. This ingredient elevates the entire dessert, adding brightness and complexity. However, avoid the white pith underneath the zest, as it tastes bitter. Use a microplane grater for the finest zest.

Third, resist the urge to overbake. A slightly underdone Italian ricotta pie will firm up perfectly as it cools. An overbaked one becomes grainy and dense. Look for that gentle jiggle in the center as your signal to remove it from the oven.

Additionally, let your ingredients come to room temperature before mixing. Cold eggs and ricotta don’t blend as smoothly, potentially creating a lumpy filling. I usually set everything out about 30 minutes before starting.

Finally, patience is key. I know waiting overnight feels difficult, but a properly chilled Italian ricotta pie slices beautifully and tastes significantly better. The flavors deepen and mature, creating that authentic Italian dessert experience.

Storage & Reheating Tips

Your Italian ricotta pie stores exceptionally well, making it perfect for advance preparation. Cover the cooled pie tightly with plastic wrap or aluminum foil. It keeps in the refrigerator for up to 5 days, though it rarely lasts that long in our house.

For longer storage, you can freeze this Italian ricotta pie successfully. Wrap individual slices in plastic wrap, then place them in a freezer-safe container. They’ll maintain quality for up to 2 months. Thaw overnight in the refrigerator before serving.

I don’t recommend reheating this Italian ricotta pie, as it’s traditionally served chilled or at room temperature. However, if you prefer it slightly warm, let it sit at room temperature for about 30 minutes before serving. This takes the chill off without compromising the texture.

What to Serve With This Recipe

This Italian ricotta pie pairs beautifully with a strong espresso or cappuccino. The coffee’s boldness complements the pie’s subtle sweetness perfectly. Mateo always serves it this way after Sunday dinner, and our guests love the combination.

Fresh berries make an excellent accompaniment too. A simple bowl of macerated strawberries or a mixed berry compote adds tartness and color. Furthermore, a dollop of fresh whipped cream never hurts, though the Italian ricotta pie certainly doesn’t need it.

For brunch, serve your Italian ricotta pie alongside fresh fruit salad and mimosas. It fits perfectly into a leisurely weekend spread. During holidays, I place it on the dessert table with biscotti, pizzelles, and other Italian cookies for a stunning presentation.

Additionally, a small glass of Vin Santo or limoncello makes this dessert feel extra special. These traditional Italian after-dinner drinks complement the ricotta pie’s flavors wonderfully.

FAQs

Can I make Italian ricotta pie ahead of time?

Absolutely! In fact, this Italian ricotta pie tastes better when made a day ahead. The flavors develop more fully, and the texture sets perfectly.

You can prepare it up to 2 days before serving. Just keep it covered and refrigerated until you’re ready to serve.

Why did my Italian ricotta pie crack?

Cracking usually occurs from overbaking or cooling too quickly. Remove your Italian ricotta pie when the center still jiggles slightly. Let it cool gradually at room temperature rather than placing it directly in the refrigerator. These steps prevent most cracking issues.

Can I use low-fat ricotta for this recipe?

While you can use low-fat ricotta, I don’t recommend it. The full-fat version creates a creamier, more luxurious texture in your Italian ricotta pie. Low-fat ricotta often results in a grainy, less satisfying filling. For the best results, stick with whole milk ricotta.

How do I know when my Italian ricotta pie is done?

The edges should be set and lightly golden, while the center remains slightly jiggly. Insert a knife about 2 inches from the center—it should come out mostly clean with just a few moist crumbs. Remember, the Italian ricotta pie continues cooking as it cools.

What’s the difference between Italian ricotta pie and cheesecake?

Italian ricotta pie uses ricotta cheese, which has a lighter, grainier texture than the cream cheese in cheesecake. Consequently, ricotta pie tastes less dense and sweet. Additionally, traditional Italian ricotta pie often includes citrus zest and sometimes a top crust, while cheesecake typically doesn’t.

Nutrition Information (per serving)

Based on 10 servings:

This Italian ricotta pie provides a good source of protein and calcium, thanks to the ricotta cheese. While it’s definitely a treat, it’s not overly indulgent compared to many other desserts. Enjoy it mindfully as part of a balanced diet, and savor every delicious bite with the people you love.

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