Indulge in a beloved Italian tradition with this exquisite classic Italian ricotta pie recipe. This delightful dessert features a sumptuously creamy lemon-almond filling, all cradled within a wonderfully crisp and subtly sweet pastry crust.
Whether you are celebrating a special holiday or simply seeking a comforting treat, this ricotta pie is a perfect addition to any celebration, bringing a taste of authentic Italian heritage to your table.
Table of Contents
Why You’ll Love This Classic Italian Ricotta Pie
You will adore this ricotta pie for so many reasons, especially if you love simple, delicious desserts.
Easy-to-Make Pasta Frolla Crust: Our simple sweet shortcrust pastry comes together quickly, even for beginners.
The origins of Pasta Frolla, a traditional Italian sweet shortcrust pastry, can be traced back to the 10th century when Arabs introduced sugar to Sicily, as detailed in various culinary histories. Learn more about the history of Pasta Frolla.
Rich, Subtly Sweet Ricotta Filling: The creamy filling balances sweetness with bright citrus and a hint of almond.
Ideal for Make-Ahead Baking: Prepare this pie in advance, making it perfect for busy schedules and entertaining.
Versatile for Any Occasion: It suits everything from holiday feasts to a quiet Sunday dessert.
Family-Favorite Classic Dessert: This recipe offers a nostalgic taste that everyone will cherish.
Classic Italian Ricotta Pie Recipe
Equipment
- Food Processor
- Deep-dish pie plate (9-inch)
- Fork
- Parchment paper
- Pie weights (or dry rice/beans/lentils)
- Sheet pan
- Large Bowl
- Whisk
- Rimmed baking sheet
Ingredients
For the Crust
- 3 cups all-purpose flour (360 grams)
- ½ cup powdered sugar (60 grams)
- 1/2 teaspoon baking powder
- 1 teaspoon lemon zest
- ½ teaspoon salt
- 1 cup unsalted butter (226 grams)
- 2 large eggs
For the Filling
- 32 ounces whole-milk ricotta (905 grams), strained if very watery (see notes)
- 3/4 cup granulated sugar (150 grams)
- 4 large eggs
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- ⅛ teaspoon almond extract
For Assembly
- Egg wash for assembling
Instructions
Instructions
- Preheat your oven to 375ºF to prepare for baking.
- Combine flour, powdered sugar, baking powder, 1 teaspoon lemon zest, and salt in a food processor, then pulse until well combined.
- Add 1 cup of unsalted butter to the food processor and pulse 5-7 times until it forms small, pebble-like pieces.
- With the food processor motor running, add 2 large eggs and process for about 1 minute until the dough forms a cohesive ball around the blade.
- Transfer the dough to a floured surface, divide it in half, and roll out one half into an 11″ circle.
- Carefully place the rolled dough into a 9″ deep-dish pie plate, tucking the edges underneath to form a crust, then pierce the bottom with a fork and chill in the freezer for at least 10 minutes.
- Roll out the other half of the dough into a 10-inch circle, place it on a flat surface like a sheet pan, cover, and chill in the refrigerator.
- Remove the bottom crust from the freezer, line it with parchment paper, fill with pie weights, and bake on the lower rack for 20 minutes.
- Remove the crust from the oven, discard the parchment and weights, and bake for an additional 5 minutes; then let it cool for about 15 minutes.
- While the crust cools, make the filling by whipping strained ricotta in a large bowl for 30 seconds until lightened, then whisk in granulated sugar, 4 large eggs, lemon juice, 1 teaspoon lemon zest, and almond extract until well combined.
- Pour the prepared ricotta filling into the slightly cooled pie shell.
- Whisk together one egg with a bit of water to create an egg wash.
- Retrieve the chilled top crust from the refrigerator and score it with a fork in a lattice pattern, ensuring not to cut all the way through.
- Brush the egg wash onto the top crust and the edges of the baked bottom crust, then transfer the top crust over the filling, seal the edges, and trim any excess dough.
- Bake the pie on a rimmed baking sheet in the middle of the oven for 40-50 minutes, or until the top is golden and shiny, and the filling has mostly puffed up.
- Allow the pie to cool for at least 2 hours before serving at room temperature or cold.
Notes
Ingredients
Gather these fresh ingredients to create your beautiful and delicious ricotta pie.
For the Pasta Frolla (Pie Crust):
- 3 cups (360 grams) all-purpose flour
- ½ cup (60 grams) powdered sugar
- ½ teaspoon baking powder
- 1 teaspoon lemon zest
- ½ teaspoon salt
- 1 cup (226 grams) unsalted butter, cold and cut into cubes
- 2 large eggs
For the Ricotta Filling:
- 32 ounces (905 grams) whole-milk ricotta, strained if very watery
- ¾ cup (150 grams) granulated sugar
- 4 large eggs
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- ⅛ teaspoon almond extract
For Assembling:
- Egg wash (1 large egg whisked with 1 tablespoon water)
Notes & Substitutions
High-quality whole-milk ricotta makes all the difference for this ricotta pie. If your ricotta seems very watery, you absolutely must strain it. Place the ricotta in a fine-mesh sieve lined with cheesecloth or a coffee filter, set over a bowl, and refrigerate for at least 8 hours or overnight. This step ensures a firm, creamy filling that won’t be watery.
You can also whisk the strained ricotta for about 30 seconds before mixing it with other ingredients; this lightens its texture, resulting in an even smoother pie.
For a different flavor profile, swap the almond extract with pure vanilla extract. Feel free to reduce the granulated sugar in the filling by one to two tablespoons if you prefer a less sweet dessert. Always use a 9-inch deep-dish pie plate for best results, as the filling is quite generous.
Straining ricotta before baking is a crucial step to prevent a watery filling and soggy crust, as emphasized by culinary experts. Read more about why straining ricotta is important for baking.
Equipment
You will need a few essential tools to make this delightful ricotta pie.
- Food processor or stand mixer with paddle attachment
- 9-inch deep-dish pie plate
- Rolling pin
- Parchment paper
- Pie weights (or dried beans/rice)
- Rimmed baking sheet
- Whisk and large mixing bowls
Instructions
Follow these detailed, step-by-step instructions to bake a perfect Sweet Italian Ricotta Pie. This process ensures a beautiful crust and a creamy, flavorful filling.
Preheat Oven & Prepare: Preheat your oven to 375ºF (190ºC). Line a rimmed baking sheet with parchment paper; this will catch any drips and make cleanup easier.
Make the Pasta Frolla: Add the flour, powdered sugar, baking powder, lemon zest, and salt to the bowl of a food processor. Pulse a few times until these dry ingredients are well combined. Add the cold, cubed butter to the flour mixture. Pulse 5-7 times, or until the butter breaks down into tiny, pebble-sized pieces.
Form the Dough: With the food processor motor running, add the two large eggs one at a time. Continue to process until the dough comes together and forms a cohesive ball around the blade, typically about 1 minute.
Divide and Chill Dough: Transfer the dough to a lightly floured work surface. Divide the dough into two equal halves.
Roll Bottom Crust: Roll out one half of the dough into a rough 11-inch circle. Carefully transfer this dough circle into your 9-inch deep-dish pie plate, gently tucking the ends of the pastry underneath themselves to form a neat edge. Pierce the bottom of the pastry multiple times with a fork to allow steam to escape during baking, preventing bubbling. Place this bottom crust in the freezer to chill for at least 10 minutes while the oven preheats fully.
Prepare Top Crust: Roll out the other half of the dough into a rough 10-inch circle. Carefully place this rolled dough on a flat surface, such as a baking sheet, that will fit inside your refrigerator. Cover it with plastic wrap and transfer it to the refrigerator to chill.
Blind Bake Bottom Crust: Remove the chilled bottom crust from the freezer. Line the pastry with a round piece of parchment paper, then fill it with pie weights, dry rice, beans, or lentils, making sure they press against the edges to prevent shrinkage. Bake on the lower rack for 20 minutes.
Continue Baking Crust: Remove the pie plate from the oven, carefully remove the parchment paper and pie weights. Return the crust to the oven and bake for an additional 5 minutes until lightly golden.
Cool Crust: Remove the par-baked crust from the oven and let it cool on a wire rack for about 15 minutes while you prepare the filling.
Prepare Ricotta Filling: While the crust cools, make the filling. Add the strained whole-milk ricotta to a large bowl. Whip it with a whisk for 30 seconds until it looks lighter and fluffier. Add the granulated sugar, four large eggs, lemon juice, lemon zest, and almond extract. Whisk all the ingredients together until they are well combined and smooth.
Fill the Pie: Transfer the creamy ricotta filling into the slightly cooled pie shell, spreading it evenly.
Make Egg Wash: Whisk one large egg with a tablespoon of water in a small bowl to create an egg wash.
Score Top Crust: Remove the chilled, rolled-out top crust from the refrigerator. Use a fork to score the top crust in a lattice pattern. Press and drag the fork evenly on the pastry, creating a good impression without cutting completely through the dough.
Seal and Trim Pie: Brush the egg wash generously over the scored top crust. Also, brush egg wash on the edges of the baked bottom pie crust; this helps the top crust seal securely. Carefully transfer the top crust pastry over the ricotta filling. Gently seal the top crust into the edges of the bottom crust, pressing them together. Trim any excess dough from the edges using a sharp knife or kitchen shears.
Bake the Pie: Place the entire pie on your rimmed baking sheet. Bake in the middle part of the oven for 40-50 minutes, or until the top crust is golden and shiny, and the filling has just nearly puffed up throughout, with only a small portion in the very center still slightly jiggly.
Cool Completely: Remove the ricotta pie from the oven. Let it cool completely on a wire rack for at least 2 hours before slicing and serving. This ensures the filling sets properly for clean slices.
Pro Tips & Troubleshooting
Achieving the perfect ricotta pie is simple with a few key tricks. Always ensure your ricotta is thoroughly well-strained to prevent a watery filling and a soggy bottom crust. Blind baking the bottom crust is crucial for a crisp base; do not skip this step.
If your crust starts to crack while rolling, simply use a fork to score or gently press the dough back together; a rustic look adds charm.
To check if the pie is perfectly baked, give it a gentle jiggle; the edges should be set, but the very center might still have a slight wobble. Avoid overbaking the custard filling, as this can lead to a dry or rubbery texture.
Remember that oven temperatures can vary, so adjust baking times as needed, keeping an eye on the crust and filling.
Serving, Storage, & Variations
Serve your delightful ricotta pie at room temperature for the best flavor experience, or chilled if you prefer.
Leftover pie must be stored in an airtight container in the refrigerator to maintain its freshness and quality. Enjoy your delicious slices within 3 days for optimal taste and texture.
While you can technically freeze the pie, it is generally not recommended as freezing and thawing can alter the creamy texture of the ricotta filling, making it a bit grainy.
For a twist on the citrus notes, swap the lemon zest for vibrant orange zest. You can also explore adding traditional Italian candied citron or a few drops of Fiori di Sicilia extract for an authentic floral-citrus aroma.
Don’t be afraid to get creative with different crust patterns on top, such as a full top crust with decorative cutouts or a traditional lattice.
Nutrition
Here’s an estimated nutritional breakdown per serving of this delightful ricotta pie. Please note these values are approximate and can vary based on specific ingredients and serving sizes.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 420 |
| Total Fat | 25g |
| Saturated Fat | 15g |
| Cholesterol | 130mg |
| Sodium | 180mg |
| Total Carbohydrate | 38g |
| Dietary Fiber | 1g |
| Total Sugars | 22g |
| Protein | 15g |
FAQ
Can I make the crust by hand?
Yes, you can make the Pasta Frolla by hand. Cut the butter into the flour with a pastry blender or your fingertips, then mix in the eggs until a dough forms.
Do I need to strain the ricotta?
Definitely. Straining prevents a watery filling and a soggy crust for your ricotta pie, especially if your ricotta is very moist.
Can I use a regular pie plate?
We strongly recommend a deep-dish pie plate for this recipe. A regular pie plate might overflow due to the generous amount of delicious filling.
Can I freeze ricotta pie?
Freezing is generally not ideal as it can change the texture of the ricotta. It might become slightly grainy upon thawing.
What if my crust edges burn?
If the crust edges start to brown too quickly, you can cover them loosely with aluminum foil for the remaining baking time. This prevents over-browning.
Can I omit baking powder from the crust?
Baking powder gives the Pasta Frolla a slightly tender texture. You can omit it, but the crust might be a bit denser.
How long does ricotta pie need to set?
Allow your pie to cool for at least 2 hours at room temperature. This setting time is crucial for the filling to firm up properly for clean slices.
Conclusion
This classic Italian ricotta pie truly embodies simplicity and deliciousness, a testament to timeless Italian baking. Its rich, creamy filling nestled in a tender, sweet crust offers a delightful balance of flavors that’s perfect for any occasion.
We encourage you to try this beginner-friendly recipe and bring a piece of Italian heritage into your kitchen. Share your beautiful creations with Myriad Cooking, and enjoy the wonderful tradition of sharing this exquisite ricotta pie with loved ones.
