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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In every Italian family, there’s a treasured recipe that seems to bring everyone together, and this Classic Italian Ricotta Pie is exactly that kind of dessert. With its impossibly creamy ricotta filling infused with citrus zest and a tender, buttery crust, it’s a delightful mix of elegance and homestyle comfort. Whether you’re preparing it for a special holiday or just because you crave something a bit nostalgic, this pie never fails to bring smiles. The magic lies in its simplicity—just a handful of fresh ingredients create a dessert that feels like pure celebration.

Ingredients You’ll Need

One of the best things about Classic Italian Ricotta Pie is how approachable it is. Each ingredient is chosen for a reason, adding richness, subtle sweetness, or a pop of color and fragrance. Together, they create a pie that’s at once light, luscious, and unmistakably Italian.

Whole milk ricotta cheese (2 cups): The creamy, mild base for the filling—be sure to drain if there’s excess moisture for the best texture.
Granulated sugar (¾ cup): Just enough to sweeten the custard without overpowering the ricotta’s natural flavor.
Large eggs (3): For structure and that signature silky, custard-like set.
Pure vanilla extract (1 tsp): Infuses the pie with warm, aromatic undertones.
Ground cinnamon (½ tsp, optional): A subtle spice that pairs beautifully with the citrus notes.
Lemon zest (from 1 lemon): Lends brightness and a fresh, springy aroma.
Orange zest (from 1 orange): Adds a lovely, fragrant depth to the filling.
All-purpose flour (2 tbsp): Helps the custard set just right without becoming dense.
Salt (¼ tsp): A touch to balance and bring forward all the sweet and citrusy flavors.
Unbaked pie crust (9-inch): The tender, flaky base—store-bought or homemade, both work well.

How to Make

Step 1: Prep the Crust

Start by preheating your oven to 350°F (175°C). Gently lay your unbaked pie crust into a 9-inch pie dish, allowing it to mold to the shape of the dish. Take a moment to crimp or trim the edges for a finished, rustic look—there’s no need for perfection, just a bit of love to make it feel homemade.

Step 2: Make the Ricotta Filling

In a large mixing bowl, whisk the ricotta cheese until it’s smooth and creamy. This step ensures a filling without lumps and gives the pie its signature luscious texture. Next, add the granulated sugar, eggs, vanilla, cinnamon (if you love a hint of spice), lemon zest, orange zest, flour, and salt. Whisk or beat the mixture until completely combined and velvety; you should see flecks of zest and a pale, creamy yellow color.

Step 3: Assemble the Pie

Carefully pour the ricotta mixture into your prepared pie crust, smoothing the top gently with a spatula. This is the moment where it already starts to look irresistible! Try to even it out as much as possible, so it bakes uniformly and looks beautiful when sliced.

Step 4: Bake to Perfection

Slide the pie into the oven and bake for 50 to 60 minutes. You’re looking for a pie that’s lightly golden on top, with a center that jiggles just slightly. If the top is browning too quickly, you can lightly tent it with foil around the 40-minute mark. Remember, it will finish setting as it cools.

Step 5: Cool and Chill

Let your Classic Italian Ricotta Pie cool at room temperature so the custard firms up gently. Once it’s no longer hot, transfer it to the fridge to chill for at least 4 hours or overnight. Chilling deepens the flavors and gives you those gorgeous, clean slices ready to serve at any gathering.

How to Serve

Garnishes

Classic Italian Ricotta Pie shines with a simple dusting of powdered sugar right before serving. If you’re feeling fancy, a sprinkle of extra citrus zest or a handful of toasted slivered almonds brings color and crunch. For those with a sweet tooth, a drizzle of honey is a lovely final flourish.

Side Dishes

This pie pairs beautifully with freshly brewed espresso or a cup of strong coffee, balancing its creaminess with a bitter edge. It’s also delightful alongside a bowl of fresh berries or a fruit compote, which add a pop of brightness to every forkful.

Creative Ways to Present

For a festive look, slice the Classic Italian Ricotta Pie into thin wedges and serve on colorful plates with a cluster of grapes or berries on the side. Individual mini pies or tartlets are also an adorable way to make this treat single-serve at parties and buffets.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Classic Italian Ricotta Pie wrapped tightly or in an airtight container in the fridge. It stays delicious for up to 4 days—if it lasts that long! The chill only deepens the flavors and maintains the custard’s creamy texture.

Freezing

If you want to freeze the pie, wrap it well in plastic wrap and foil. It freezes best as a whole pie or in individual slices. Thaw overnight in the fridge before serving; the texture may be slightly softer, but the flavor remains wonderful.

Reheating

Ricotta pie is traditionally served chilled or at room temperature, but if you prefer a warmer slice, reheat it gently. Place a piece on a microwave-safe plate and heat in short bursts, or warm it in a low oven for a few minutes—just until the chill is off.

FAQs

Why does my Classic Italian Ricotta Pie filling seem watery?

This is often due to using ricotta with a lot of excess liquid. Be sure to drain your ricotta well before mixing the filling. Whole milk ricotta typically yields the creamiest, most stable custard.

Can I add other flavors to the pie?

Absolutely! Mini chocolate chips, chopped candied citrus, or even a splash of almond extract complement the classic flavors perfectly. Feel free to personalize your Classic Italian Ricotta Pie to suit your tastes.

Is this dessert gluten-free?

As written, the recipe uses all-purpose flour and a traditional pie crust, but you can easily swap in gluten-free flour and a gluten-free crust to make this pie celiac-friendly without sacrificing flavor or texture.

Does Classic Italian Ricotta Pie need to be refrigerated?

Yes, once cooled, it’s best stored in the fridge to keep the custard set and the flavors bright. Always chill for at least 4 hours before slicing and serving for the most delightful results.

Can I use part-skim ricotta or low-fat alternatives?

While you can use part-skim ricotta, whole milk ricotta is preferred for that classic creamy texture. Lower-fat versions will yield a lighter filling, but some denseness or graininess can result.

Final Thoughts

If you’re looking for a dessert that feels both effortless and filled with love, Classic Italian Ricotta Pie is your go-to. Every bite is pure comfort and sunshine, and it’s a recipe you’ll find yourself turning to again and again—especially once you realize how easy it is to make. Gather your ingredients, give it a try, and bring a taste of Italy to your home kitchen. Buon appetito!