Introduction
Whenever I think of the ultimate Italian celebration, my mind immediately goes to the dessert table. While many people reach for cannoli or tiramisu, those of us “in the know” are looking for the Italian Ricotta Pie. This isn’t just a dessert; it’s a tradition. Whether it’s appearing on an Easter Sunday spread or serving as the centerpiece for a cozy Sunday supper, this pie represents the heart of Italian-American comfort.
Hi, I’m Jason Griffith, and today I’m sharing a recipe that has been a staple in my kitchen for years. Unlike a dense New York cheesecake, this ricotta pie is light, airy, and delicately perfumed with citrus. It features a unique pasta frolla (sweet shortcrust) that is more like a cookie than a flaky American pie crust. This balance of the crumbly, sweet exterior and the velvety, citrus-spiced interior is what makes this recipe a “must-have” in your baking repertoire.
If you’ve already mastered a Classic Spaghetti Recipe with Homemade Sauce, this is the perfect grand finale to your Italian feast.
Why I Love This Recipe
There are three main reasons why this Italian Ricotta Pie is a permanent fixture in my recipe box:
- The Texture: It sits perfectly between a custard and a cake. By using well-drained ricotta, you get a filling that is firm enough to slice but soft enough to melt in your mouth.
- The Fragrance: The combination of lemon and orange zest provides a bright, floral aroma that cuts through the richness of the cheese.
- Versatility: You can serve this at room temperature for a softer bite, or chilled for a more refreshing, cheesecake-like experience.
If you are looking for other ways to feed a hungry group with classic flavors, you might also enjoy This Big Family Banana Pudding.
Ingredients
For the Sweet Crust (Pasta Frolla)
- 2 1/2 cups (315 g) All-purpose flour: The base for our sturdy, cookie-like crust.
- 1/2 cup (100 g) Granulated sugar: Provides a delicate sweetness.
- 1/2 tsp Baking powder: Just enough to give the crust a tiny bit of lift.
- 1/4 tsp Salt: To balance the sugars.
- 1/2 cup (115 g) Unsalted butter: Must be cold and cubed to ensure a crumbly texture.
- 2 Large eggs: To bind the dough together.
- 1 tsp Vanilla extract: For that classic bakery aroma.
For the Ricotta Filling
- 32 oz (900 g) Ricotta cheese: Use whole milk ricotta and ensure it is well-drained.
- 1 cup (200 g) Granulated sugar: To sweeten the creamy center.
- 4 Large eggs: Provides the structure for the custard filling.
- 1 tsp Vanilla extract: Enhances the dairy flavors.
- 1 tbsp Lemon zest: Essential for that bright, authentic Italian flavor.
- 1 tbsp Orange zest (optional): Adds a wonderful depth and “holiday” feel.
- 1/4 tsp Cinnamon (optional): A hint of warmth that pairs beautifully with the citrus.
- Powdered sugar: For a beautiful, snowy finish.
Swaps and Notes
- The Ricotta: I cannot stress this enough—drain your ricotta! Place it in a fine-mesh sieve over a bowl for at least 4 hours (or overnight) in the fridge. This prevents a “soggy bottom” and ensures the pie sets properly.
- The Flour: If you want a more tender crust, you can substitute 1/2 cup of the all-purpose flour with almond flour.
- Citrus: If you don’t have fresh citrus, 1/2 teaspoon of lemon or orange extract can work, though the fresh zest is vastly superior for SEO-worthy flavor.
- Shortcuts: If you are in a massive rush, you could use a store-bought refrigerated pie crust, though the flavor won’t be quite as authentic as the pasta frolla. For more great shortcuts, check out These Cake Mix Cookies.
Step-by-Step Instructions
1. Prepare the Crust
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter. Using a pastry cutter or your fingers, work the butter into the flour until it looks like coarse crumbs. Add the eggs and vanilla, mixing until a dough forms. Divide into two discs (one slightly larger), wrap in plastic, and chill for 30 minutes.
2. Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch deep-dish pie plate or a springform pan.
3. Create the Ricotta Filling
In a clean large bowl, beat the drained ricotta with the sugar. Add the eggs one at a time, beating well after each. Stir in the vanilla, lemon zest, orange zest, and cinnamon. The mixture should be smooth and creamy.
4. Assemble the Pie
Roll out the larger dough disc on a floured surface and line your pie dish. Pour the ricotta mixture into the crust. Roll out the second disc and cut into 1-inch strips to create a lattice top, or cover completely (be sure to cut several slits for steam to escape).
5. Bake to Perfection
Bake for 50–60 minutes. You are looking for a golden-brown crust and a filling that is mostly set but still has a slight “jiggle” in the center.
6. Cool and Serve
Allow the pie to cool completely on a wire rack. For the best results, refrigerate for at least 4 hours before dusting with powdered sugar and slicing.
Tips for Success
- Don’t Overmix: When making the crust, stop as soon as the dough comes together. Overworking the dough develops gluten, which makes the crust tough rather than tender.
- Room Temp Ingredients: Ensure your eggs for the filling are at room temperature so they incorporate smoothly into the cheese.
- Egg Wash: For a professional, shiny finish, brush the top of the lattice with a simple egg wash (1 egg beaten with 1 tbsp water) before baking.
Serving Suggestions and Pairings
This pie is rich, so it pairs beautifully with something light or bitter. I love serving it alongside:
- A strong shot of Espresso or a bitter Digestif.
- Fresh berries macerated in a little sugar and balsamic vinegar.
- If you’re hosting a full dinner party, serve this after a comforting meal of This Instant Pot Lasagna.
- For a festive spring gathering, these Spring Flower Pretzel Bites make a great “side-sweet” for the kids.
Nutritional Information (Per Serving)
Based on 12 servings
- Calories: 385 kcal
- Fat: 18g
- Carbohydrates: 42g
- Protein: 12g
- Sugar: 24g
Storage and Leftover Tips
- Fridge: This pie must be refrigerated. Store in an airtight container for up to 4–5 days.
- Freezer: You can freeze Italian Ricotta Pie! Wrap slices tightly in plastic wrap and then foil. It will stay fresh for up to 2 months. Thaw in the refrigerator overnight before serving.
More Recipes You Will Love
- Classic Spaghetti Recipe with Homemade Sauce
- This Instant Pot Lasagna
- This Big Family Banana Pudding
Final Thoughts
Making an Italian Ricotta Pie is a labor of love that pays off in every creamy, citrusy bite. It’s a recipe that bridges the gap between old-world tradition and modern-day dessert cravings. I hope this becomes a new favorite in your household!
Did you try this recipe? I’d love to hear how it turned out! Leave a comment below, and don’t forget to follow us for more authentic recipes. Happy baking!
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