Can I use part-skim ricotta instead of whole milk ricotta?

While whole-milk ricotta provides the creamiest result and best texture, you can use part-skim in a pinch. The filling might be slightly less rich, but the pie will still be delicious. Just make sure to strain it well if it seems watery.

Why did my filling crack while baking?

Cracks usually indicate that the pie baked too long or at too high a temperature. Remember that the filling will continue to set as it cools, so it's better to remove it from the oven when the center still has a slight jiggle.

Can I make this pie without a food processor?

Absolutely! You can use a pastry cutter or even two knives to cut the butter into the flour mixture, then stir in the eggs with a fork until the dough comes together. It takes a bit more elbow grease but works perfectly well.

Is this pie sweet enough for dessert or is it more of a savory dish?

This is definitely a sweet pie, though more subtly sweet than many American desserts. The ricotta gives it a creamy, custard-like quality with just enough sweetness to satisfy your dessert cravings without being overwhelming. It's perfect for those who don't like extremely sweet desserts.

Ricotta Pie Recipe - Evelynseats

Name: Ricotta Pie Recipe
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 3 cups (360 grams) all-purpose flour; ½ cup (60 grams) powdered sugar; 1/2 teaspoon baking powder; 1 teaspoon lemon zest; ½ teaspoon salt; 1 cup (226 grams) unsalted butter; 2 large eggs; 32 ounces (905 grams) whole-milk ricotta, strained if very watery; 3/4 cup (150 grams) granulated sugar; 4 large eggs; 1 teaspoon lemon juice; 1 teaspoon lemon zest; ⅛ teaspoon almond extract; Egg wash (1 egg whisked with a bit of water); Parchment paper; Pie weights (dry rice, beans, or lentils can be used)

This traditional Italian Ricotta Pie is truly a slice of heaven! With its buttery, lemony crust and creamy, slightly sweet ricotta filling, it strikes the perfect balance between dessert and a sophisticated breakfast treat. The contrast between the flaky pasta frolla and the smooth, rich filling creates a delightful texture experience that’ll have you reaching for seconds before you’ve even finished your first slice!

Why You’ll Love This Recipe

Impressive yet Approachable: While this pie looks like something from an Italian bakery window, it’s actually quite straightforward to make at home.
Versatile Dessert: Perfect for holidays, Sunday dinners, or anytime you want to bring a touch of Italian elegance to your table.
Make-Ahead Friendly: This pie actually tastes better after it’s had time to rest, making it ideal for entertaining or weekend baking.
Balanced Sweetness: Unlike many desserts that can be overwhelmingly sweet, this ricotta pie offers a more subtle, sophisticated flavor profile that appeals to almost everyone.

Ingredients You’ll Need

For the Pasta Frolla (Italian Sweet Pastry):

All-purpose flour: Creates the foundation for our buttery, tender crust.
Powdered sugar: Provides sweetness without graininess, resulting in a more delicate texture than granulated sugar would.
Baking powder: Gives just a slight lift to the pastry, creating that perfect texture.
Lemon zest: Adds a bright, aromatic quality that perfectly complements the filling.
Salt: Enhances all the flavors and balances the sweetness.
Unsalted butter: Use cold butter for the best texture; it creates those wonderful flaky pockets in the crust.
Eggs: Bind everything together and enrich the dough.

For the Ricotta Filling:

Whole-milk ricotta: The star of the show! For best results, use high-quality ricotta and strain if it’s particularly watery.
Granulated sugar: Sweetens the filling without overwhelming the delicate ricotta flavor.
Eggs: Provide structure and richness to the filling.
Lemon juice and zest: Add brightness and depth to the creamy filling.
Almond extract: Just a hint adds a wonderful complexity that makes people wonder what your secret ingredient is.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Chocolate Lover’s Version: Add 1/2 cup mini chocolate chips to the ricotta filling for a delightful chocolate surprise.
Citrus Twist: Substitute orange zest and juice for the lemon for a different citrus profile.
Berry Addition: Layer some fresh berries on top of the ricotta filling before adding the top crust.
Traditional Italian Easter Pie: Add 1/2 teaspoon cinnamon and 1/4 cup candied citrus peel to the filling for an authentic holiday flavor.

How to Make Ricotta Pie

Step 1: Prepare the Pasta Frolla

Combine flour, powdered sugar, baking powder, lemon zest, and salt in a food processor with quick pulses. Add butter and pulse until you have pebble-sized pieces. With the motor running, add eggs and process until a cohesive dough forms around the blade – this takes about a minute, so be patient!

Step 2: Form and Chill the Crusts

Divide the dough in half. Roll one half into an 11-inch circle and carefully place it in a 9-inch deep-dish pie plate. Tuck the edges under to create a clean edge. Prick the bottom with a fork several times (this prevents bubble formation), then freeze for at least 10 minutes. Roll the second half into a 10-inch circle, place on a sheet pan, and refrigerate.

Step 3: Blind Bake the Bottom Crust

Line the chilled bottom crust with parchment and fill with pie weights. Bake at 375°F for 20 minutes, remove the weights and parchment, then bake 5 more minutes until the crust begins to turn golden. Let cool for about 15 minutes.

Step 4: Prepare the Ricotta Filling

Whisk the ricotta in a large bowl until lightened (about 30 seconds). Add sugar, eggs, lemon juice and zest, and almond extract, whisking until smooth and well combined.

Step 5: Assemble and Bake

Pour the filling into the partially cooled crust. Take the top crust from the refrigerator and score it in a lattice pattern with a fork – press firmly enough to make marks but not so hard that you cut through the dough. Brush egg wash on both the top crust and the edges of the bottom crust, then carefully place the top crust over the filling, sealing the edges and trimming any excess.

Step 6: Bake to Golden Perfection

Bake on a rimmed baking sheet for 40-50 minutes until the top is beautifully golden and shiny, and the filling has almost completely puffed up (it’s okay if the very center isn’t fully puffed). Allow to cool for at least 2 hours before serving.

Pro Tips for Making the Recipe

Cold Ingredients Matter: Keep your butter refrigerated until just before using for the flakiest crust.
Don’t Rush the Cooling: This pie truly needs its full cooling time to set properly – rushing this step will result in a filling that’s too loose.
Straining Ricotta: If your ricotta seems watery, place it in a fine-mesh sieve lined with cheesecloth and let it drain in the refrigerator for a few hours or overnight.
Scoring Technique: When scoring the top crust, use consistent pressure for an attractive, professional-looking pattern.
Prevent Overbrowning: If the crust edges start browning too quickly, cover them with foil strips for the remainder of the baking time.

How to Serve

This Ricotta Pie is wonderfully versatile when it comes to serving:

For Dessert:

Serve slightly warm or at room temperature with a dusting of powdered sugar and perhaps a dollop of lightly sweetened whipped cream or a scoop of vanilla gelato.

For Breakfast or Brunch:

Enjoy a slice with your morning coffee or tea – the mild sweetness and protein-rich ricotta make it substantial enough for a morning meal.

Perfect Pairings:

A small glass of Vin Santo (Italian dessert wine), limoncello, or an espresso makes for an authentic Italian finish to your meal.

Make Ahead and Storage

Make Ahead

You can prepare the dough up to 2 days in advance – just wrap it tightly and refrigerate. The entire pie can be baked a day ahead of serving; in fact, many people prefer it after it’s had time to rest.

Storing Leftovers

Store the pie covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best flavor, or enjoy it cold straight from the fridge.

Freezing

While you can freeze this pie for up to 1 month, the texture of the filling may change slightly upon thawing. Wrap individual slices or the entire pie tightly in plastic wrap, then in foil.

Reheating

If you prefer your pie warm, gently reheat individual slices in a 300°F oven for about 10 minutes or until just warmed through – avoid microwaving as it can make the crust soggy.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

While whole-milk ricotta provides the creamiest result and best texture, you can use part-skim in a pinch. The filling might be slightly less rich, but the pie will still be delicious. Just make sure to strain it well if it seems watery.
Why did my filling crack while baking?

Cracks usually indicate that the pie baked too long or at too high a temperature. Remember that the filling will continue to set as it cools, so it’s better to remove it from the oven when the center still has a slight jiggle.
Can I make this pie without a food processor?

Absolutely! You can use a pastry cutter or even two knives to cut the butter into the flour mixture, then stir in the eggs with a fork until the dough comes together. It takes a bit more elbow grease but works perfectly well.
Is this pie sweet enough for dessert or is it more of a savory dish?

This is definitely a sweet pie, though more subtly sweet than many American desserts. The ricotta gives it a creamy, custard-like quality with just enough sweetness to satisfy your dessert cravings without being overwhelming. It’s perfect for those who don’t like extremely sweet desserts.

Final Thoughts

This Ricotta Pie is a wonderful introduction to traditional Italian baking – simpler than it looks but impressive enough to become your signature dessert. The combination of that tender, lemony crust with the creamy, perfumed filling creates something truly special that bridges the gap between rustic home cooking and elegant patisserie. Whether you’re celebrating a holiday or simply want to bring a touch of Italy to your table, this recipe delivers authentic flavors that honor its heritage while still being accessible to home bakers. Give it a try – your family and friends will be asking for it again and again!