Name: Classic Italian Ricotta Pie Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 2 cups whole milk ricotta cheese; ¾ cup granulated sugar; 3 large eggs; 1 tsp pure vanilla extract; ½ tsp ground cinnamon (optional); Zest of 1 lemon; Zest of 1 orange; 2 tbsp all-purpose flour; ¼ tsp salt; 1 (9-inch) unbaked pie crust (store-bought or homemade)

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Classic Italian Ricotta Pie is the kind of dessert that draws people back for just one more slice—even after they swore they couldn’t eat another bite. With its luxuriously creamy ricotta cheese filling, gentle notes of citrus, and golden, flaky crust, this timeless treat makes every gathering feel like a celebration. Whether you’re bringing back memories of Nonna’s kitchen or discovering this classic for the first time, you’ll find each forkful irresistible and utterly satisfying.

Ingredients You’ll Need

One of the greatest joys of making this classic Italian Ricotta Pie is how the simplest ingredients come together to create something truly magical. Each ingredient plays a vital role, adding flavor, richness, or the perfect touch of sweetness and zest.

Whole milk ricotta cheese: The heart of the pie! Creamy, rich, and mild, it’s what makes each bite melt-in-your-mouth smooth.
Granulated sugar: Just the right amount of sweetness to highlight the gentle tang of the ricotta.
Large eggs: They give the filling its dreamy, custardy texture and help it set beautifully.
Pure vanilla extract: Infuses the filling with a delicate warmth and rounds out the dairy notes.
Ground cinnamon (optional): Adds a whisper of spice—use it for depth, or skip for a purer flavor.
Zest of 1 lemon: Brings a spark of brightness, marrying perfectly with the ricotta.
Zest of 1 orange: Lends the signature, sunny aroma that sets this pie apart.
All-purpose flour: A small scoop helps stabilize the custard while keeping the filling velvety, never heavy.
Salt: Just a dash balances all the flavors and cuts the sweetness.
Unbaked 9-inch pie crust: Whether homemade or store-bought, it’s the crunchy, buttery base that holds everything together.

How to Make

Step 1: Prepare the Pie Crust

Begin by preheating your oven to 350°F (175°C). Place your pie crust into a 9-inch pie dish, letting it gently settle into all the corners. Take a moment to crimp or trim the edges just the way you like—think of it as adding your own little touch of artistry before the magic even begins.

Step 2: Make the Ricotta Filling

In a large bowl, whisk the ricotta until it becomes smooth and inviting. Add the sugar, eggs, vanilla extract, cinnamon (if you’re going for a subtle spice), lemon zest, orange zest, flour, and salt. Mix these together until the filling is creamy, luscious, and flecked with citrus zest. Don’t overwork the mixture—just enough to blend everything harmoniously.

Step 3: Assemble the Pie

Pour your ricotta filling into the prepared pie crust, spreading it evenly with a spatula. Take a moment to smooth the top so it bakes up beautifully—after all, we eat with our eyes first! This is when the kitchen starts to smell like Italian bakeries on Easter morning.

Step 4: Bake

Slide your masterpiece into the oven and bake for 50 to 60 minutes. You’ll know your Classic Italian Ricotta Pie is done when the top is gently golden and the center wobbles just slightly when you nudge the pan. Avoid overbaking—the custard should be just set, creamy, and not at all dry.

Step 5: Chill and Serve

Let your pie cool at room temperature, then tuck it into the refrigerator for at least 4 hours, or overnight if you’re planning ahead. This chilling time is what gives the filling its signature texture and lets the flavors mingle to perfection. Serve chilled or at room temperature, dusted with powdered sugar for a final, irresistible flourish.

How to Serve

Garnishes

A gentle shower of powdered sugar makes a Classic Italian Ricotta Pie look festive and inviting, but you can also add curls of lemon or orange zest, or even a few fresh berries for a pop of color. Just before serving, these touches take the presentation up a notch and bring out the fresh flavors inside.

Side Dishes

This pie is honestly perfect on its own, but if you want to round out your table, offer espresso, strong coffee, or a sparkling dessert wine to cut the richness. If you’re serving a whole meal, fresh berries or a simple fruit salad work wonderfully alongside each slice.

Creative Ways to Present

For a playful twist, serve the Classic Italian Ricotta Pie in small tartlets or cut it into bite-sized squares for a dessert platter. Miniaturizing the pie adds a beautiful, modern touch to your next gathering, and guests love a dessert they can eat with their hands.

Make Ahead and Storage

Storing Leftovers

Cover any leftover pie tightly with plastic wrap or aluminum foil and refrigerate. Classic Italian Ricotta Pie holds up well for up to four days in the fridge, making it a dream when you want a make-ahead dessert that keeps its flavor and texture.

Freezing

If you want to save the pie for later, wrap it (whole or sliced) in several layers of plastic wrap, then aluminum foil, and freeze for up to two months. Thaw overnight in the refrigerator before serving. Remember, the texture may change slightly, but the flavor remains delicious.

Reheating

This pie is best enjoyed chilled or at room temperature, but if you prefer, you can let a slice sit out for 20-30 minutes. If you’d like it just barely warm, 10 seconds in the microwave does the trick—but watch closely to keep the filling silky, not hot or rubbery.

FAQs

Can I use low-fat ricotta instead of whole milk?

While you can use low-fat ricotta in a pinch, the pie will be less creamy and rich. For that authentic, custardy texture classic to Classic Italian Ricotta Pie, whole milk ricotta is highly recommended.

Why does my pie filling look watery?

This usually happens if your ricotta has too much moisture. If your ricotta seems wet, drain it in a fine mesh sieve or cheesecloth before mixing to prevent a soggy filling and ensure a smooth, set custard.

Can I make the Classic Italian Ricotta Pie ahead of time?

Absolutely! In fact, it tastes even better after a night in the fridge, letting all those citrus and vanilla flavors bloom. Bake the day before you plan to serve, chill completely, and you’re all set.

Is this pie gluten free?

As written, the recipe isn’t gluten-free due to the flour in the filling and pie crust. However, you can use your favorite gluten-free pie crust and swap the flour for a gluten-free blend or cornstarch to make it gluten-free friendly.

What special occasions is this pie served for?

Classic Italian Ricotta Pie is traditionally enjoyed at Easter, but really, it’s perfect at any celebration—family dinners, holidays, or whenever you want to treat yourself to a velvety, old-world Italian dessert!

Final Thoughts

If you’re craving something truly special, don’t wait for a holiday—treat yourself and your loved ones to Classic Italian Ricotta Pie. Its rich filling and light citrus notes make it a timeless dessert everyone will adore, and the simple steps mean you can bring Italian bakery magic into your kitchen anytime. Enjoy every creamy, nostalgic bite!