Go Back

italian ricotta pie

This Italian ricotta pie is a classic dessert featuring a creamy ricotta filling with hints of citrus, all nestled in a delicate pastry crust. It's perfect for celebrations and family gatherings, offering a balance of sweetness and texture that appeals to all ages.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings servings
Course: Dessert
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 pounds full-fat ricotta cheese
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon orange zest
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 double crust pre-made pie crust
  • Powdered sugar for dusting (optional)

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. 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.
  3. In a large mixing bowl, combine the ricotta cheese and sugar. Beat until smooth and creamy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the vanilla extract, lemon zest, and orange zest.
  6. Mix in the flour and salt until just combined.
  7. Pour the ricotta filling into the prepared pie crust and smooth the top.
  8. Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
  9. Allow the pie to cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.

Notes

Quality matters; use whole milk ricotta for a smoother filling. Drain watery ricotta before use. Don't skip the citrus zest for added flavor. Let ingredients come to room temperature before mixing. Store covered in the refrigerator for up to 5 days.