I love how this Italian ricotta pie looks humble at first, then steals the spotlight the moment it hits the table. Creamy, lightly sweet, and perfect for any celebration, it is the dessert I keep coming back to all year long.

Jump to Recipe

I’m obsessed with ricotta pie because it hits that rare dessert spot: rich, creamy, lightly sweet, and not trying too hard. For Easter, I always want something that feels special without being fussy, and this is exactly that.

The whole milk ricotta gives it that smooth, slightly lush center I can’t stop slicing into, and the lemon zest keeps every bite bright instead of heavy. But honestly, I don’t save it for holidays.

I love it for Mother’s Day, birthdays, random Sundays, whatever excuse I can grab. Clean slices, creamy center, no drama.

Very Italian, very easy to adore. Absolutely.

Ingredients

Print Recipe (No Advertisments)

Pie crust gives it that buttery shell, so every creamy bite has a little crunch.
Ricotta is the star, making the filling soft, rich, and lightly tangy.
Sugar sweetens things up without making the pie taste like candy.
Eggs help everything set, so you get clean slices instead of pudding.
Heavy cream adds extra silkiness.
Basically, it makes the filling feel fancy.
Flour keeps the texture steady, so it’s creamy but not too loose.
Vanilla brings warm sweetness that makes the ricotta taste softer and cozier.
Lemon zest wakes it up, adding a bright little pop that feels springy.
Salt balances the sweetness.
Tiny ingredient, big difference.
Powdered sugar makes it pretty, Plus it adds that sweet bakery-style finish.

Ingredient Quantities

1 unbaked 9-inch pie crust (homemade or store bought)

2 to 2 1/2 cups whole milk ricotta (about 500 to 600 g)

3/4 cup granulated sugar

3 large eggs

1/4 cup heavy cream

2 tablespoons all purpose flour

1 teaspoon pure vanilla extract

1 to 2 teaspoons finely grated lemon zest

1/8 teaspoon fine salt

Powdered sugar for dusting, optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C). If your ricotta is very wet, drain it in a fine sieve or cheesecloth for 20 to 30 minutes to remove excess liquid.

2. Place drained ricotta in a large bowl and whisk briefly to smooth out any large curds.

3. Add 3/4 cup granulated sugar to the ricotta and whisk until blended.

4. Add 3 large eggs one at a time, whisking after each until fully incorporated.

5. Stir in 1/4 cup heavy cream, 2 tablespoons all purpose flour, 1 teaspoon pure vanilla extract, 1 to 2 teaspoons finely grated lemon zest, and 1/8 teaspoon fine salt; mix until the filling is smooth and homogenous.

6. Pour the ricotta mixture into the unbaked 9-inch pie crust and smooth the top with a spatula.

7. Place the pie on a baking sheet and bake in the preheated oven for 45 to 60 minutes, or until the edges are set and the center is slightly jiggly but not liquid; the top should be lightly golden.

8. Remove the pie from the oven and let cool to room temperature on a wire rack for at least 1 hour.

9. Chill the pie in the refrigerator for 2 to 4 hours or overnight for best texture. Dust with powdered sugar just before serving if desired.

Equipment Needed

1. Fine mesh sieve or cheesecloth
2. Large mixing bowl
3. Whisk
4. Rubber spatula or offset spatula
5. Measuring cups and spoons
6. Zester or fine grater
7. Baking sheet
8. Wire cooling rack

FAQ

Can I use part skim ricotta instead of whole milk ricotta? Yes, but whole milk ricotta yields a richer, creamier texture; part skim will be slightly drier and less custardy, so consider adding an extra tablespoon of cream.

How can I prevent a soggy crust? Blind bake the crust for 10 minutes at 375°F (190°C) before adding the filling, or brush the baked crust lightly with an egg white and return to the oven for 2 minutes to seal it.

How do I know when the pie is done? The edges should be set and lightly golden while the center still has a slight jiggle; it will continue to set as it cools. An instant read thermometer inserted near the center should read about 165°F to 170°F (74°C to 77°C).

Can I make the pie ahead of time? Yes. Bake it, cool completely, then cover and refrigerate for up to 3 days. Bring to room temperature before serving or chill and dust with powdered sugar just before presenting.

Can I freeze the pie? You can freeze a fully cooled pie wrapped tightly in plastic and foil for up to 1 month. Thaw overnight in the refrigerator and serve within 24 hours after thawing.

Any good substitutions for lemon zest or vanilla? Orange zest works well in place of lemon for a sweeter citrus note. If you omit vanilla, add a teaspoon of almond extract for a different but pleasant flavor profile, using less if you prefer a subtle taste.

Ricotta Pie: Perfect For Easter! Recipe Substitutions and Variations

Ricotta
- Well-drained cottage cheese, blended until smooth (similar texture and mild flavor)
- Mascarpone mixed with a splash of milk to loosen (richer, creamier result)
- Greek yogurt strained to remove excess whey, for a tangier, denser filling
Heavy cream
- Whole milk mixed with 2 tablespoons melted butter per cup, for added richness
- Half and half for a slightly lighter, still creamy filling
- Coconut cream for a dairy-free, subtly tropical flavor (adjust sweetness)
All purpose flour
- Arrowroot or cornstarch, 1:1 substitution by weight for a slightly silkier set
- Fine almond flour for a nuttier flavor and gluten free option, may make filling denser
Finely grated lemon zest
- 1/2 teaspoon lemon extract for concentrated lemon flavor (use sparingly)
- Orange zest for a sweeter, less tangy citrus note
- 1 teaspoon finely chopped candied lemon peel for extra texture and sweetness

Pro Tips

1) Make sure the ricotta is well drained and at room temperature before mixing. Excess moisture will make a watery filling, and cold ricotta can make the eggs seize up and create a grainy texture.

2) Give the filling a gentle whisk until smooth but avoid overbeating once the eggs are in. Overmixing incorporates too much air and can cause the surface to crack as the pie cools.

3) Bake on a rimmed baking sheet to catch any spills and rotate the pie halfway through baking for even browning. If the crust is browning too fast, tent the edges with foil after 20 to 30 minutes.

4) Cool the pie slowly to set the center properly: let it come to room temperature on a wire rack, then chill in the refrigerator for several hours or overnight. This improves texture and makes slicing much cleaner.

Ricotta Pie: Perfect For Easter! Recipe

Recipe by Tessa Jones

0.0 from 0 votes

Servings

servings

Calories

392

kcal

Equipment: 1. Fine mesh sieve or cheesecloth
2. Large mixing bowl
3. Whisk
4. Rubber spatula or offset spatula
5. Measuring cups and spoons
6. Zester or fine grater
7. Baking sheet
8. Wire cooling rack

Ingredients

1 unbaked 9-inch pie crust (homemade or store bought)
2 to 2 1/2 cups whole milk ricotta (about 500 to 600 g)
3/4 cup granulated sugar
3 large eggs
1/4 cup heavy cream
2 tablespoons all purpose flour
1 teaspoon pure vanilla extract
1 to 2 teaspoons finely grated lemon zest
1/8 teaspoon fine salt
Powdered sugar for dusting, optional

Directions

Preheat oven to 350°F (175°C). If your ricotta is very wet, drain it in a fine sieve or cheesecloth for 20 to 30 minutes to remove excess liquid.
Place drained ricotta in a large bowl and whisk briefly to smooth out any large curds.
Add 3/4 cup granulated sugar to the ricotta and whisk until blended.
Add 3 large eggs one at a time, whisking after each until fully incorporated.
Stir in 1/4 cup heavy cream, 2 tablespoons all purpose flour, 1 teaspoon pure vanilla extract, 1 to 2 teaspoons finely grated lemon zest, and 1/8 teaspoon fine salt; mix until the filling is smooth and homogenous.
Pour the ricotta mixture into the unbaked 9-inch pie crust and smooth the top with a spatula.
Place the pie on a baking sheet and bake in the preheated oven for 45 to 60 minutes, or until the edges are set and the center is slightly jiggly but not liquid; the top should be lightly golden.
Remove the pie from the oven and let cool to room temperature on a wire rack for at least 1 hour.
Chill the pie in the refrigerator for 2 to 4 hours or overnight for best texture. Dust with powdered sugar just before serving if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.