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Italian Ricotta Pie

by Lynne Webb on April 14, 2017 (Updated October 4, 2019) // 11 Comments

Recipes » Baking » Italian Ricotta Pie

Italian Ricotta Pie

by Lynne Webb on April 14, 2017 (Updated October 4, 2019) // 11 Comments

Our easy-to-make version of Italian ricotta pie has a buttery tart crust and a lightly sweetened filling flavored with orange zest and lemon.
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Top view of ricotta pie on a white cake plate.

Ricotta cheese pie is an Italian-style cheesecake that replaces cream cheese with ricotta. Our version of this classic Italian dessert has a buttery tart crust and a lightly sweetened filling that’s delicately flavored with fresh orange zest and lemon.

About This Recipe

Ricotta pie is a traditional Easter dessert in Italy, and as with many Italian recipes, flavors and ingredients can vary slightly from region to region. Some versions are flavored with a bit of Marsala wine or anise liqueur, while others add rice or raisins and bits of candied fruit to the filling.

Most popular is the version called Pastiera Napoletana. This authentic recipe is flavored with orange blossom water and combines the ricotta cheese with grano cotta (cooked wheat) for added texture.

Uncut Italian ricotta cheesecake on serving plate.

How to Make Italian Ricotta Pie

For ease and convenience, both the filling and the crust for this recipe are made in the food processor.

We start by making a simple short-crust with chilled butter, flour, a bit of sugar and a pinch of salt. Those ingredients are processed until crumbly, then, with the processor running, ice water is added until the dough forms a ball.

This is the crust we use for our favorite quiche recipe too and it’s a virtually foolproof recipe that always produces great results.

Making the filling for this dessert requires a little advance planning because the ricotta needs to be set aside to drain excess liquid. This process takes a minimum of 4 hours (overnight is better), but it ensures the filling will set properly.

Once the ricotta is ready, it’s combined in the processor with eggs, sugar, orange zest, vanilla, and lemon extracts. A slurry made with cornstarch and heavy cream is then added and the mixture is processed until silky smooth.

The filling is poured over the crust and the cake is baked for 45 minutes to an hour and left in the oven with the door open until cooled to prevent cracking.

We usually serve this dessert just as it is, but you could definitely add a topping of whipped cream or fresh berries if desired.

Single slice of ricotta pie on a dessert plate with fork.

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Italian Ricotta Cheesecake Recipe

Italian Ricotta Pie

4.34 from 12 votes
  |  Leave a Review
Our easy-to-make version of Italian ricotta pie has a buttery tart crust and a lightly sweetened filling flavored with orange zest and lemon.
Yield: 8 to 10 servings
Prep Time: 25 mins
Cook Time : 1 hr 10 mins
Total Time : 1 hr 35 mins
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Ingredients 

  • 1-1/4 lbs ricotta
  • 4 eggs, lightly beaten
  • 1/2 cup sugar
  • 1/2 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • Zest of 1 orange
  • 1 cup heavy cream
  • 2 tablespoons cornstarch

For the crust:

  • 8 tablespoons well-chilled, unsalted butter
  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons sugar
  • 3 to 4 tablespoons ice water, or more if needed

Instructions 

  • Have a glass of ice water standing by and cut the butter into 16 pieces.
  • Place the steel blade into the work bowl of your food processor and add the flour and salt. Scatter the butter over the flour. Using the pulse function, process until the mixture is crumbly, with pieces the size of very small peas.
  • With the processor running, start adding the ice water through the feed tube in 1 tablespoon increments until the dough gathers into one or two large pieces. Run the processor for an additional 10 to 15 seconds, just long enough for the dough to gather into a ball. Be careful not to over-process.
  • Remove the dough from the processor and place it on a sheet of plastic wrap. Using your hands, flatten it into a 1/2-inch thick circle. Wrap tightly and chill for about 30 minutes in the refrigerator or 7 to 10 minutes in the freezer.
  • When the crust is ready to roll, dust both your rolling surface and the top of the dough with flour. Gently roll the dough from the center out, to a diameter of about 11 inches, dusting with a little additional flour as you go along. Place the bottom of a 9-inch springform pan on the dough and using a sharp knife, trim away the excess (see note below).
  • Generously butter the bottom and sides of the springform pan and place the dough on the base. Assemble and lock the pan, then, using your fingers, press the dough into the edges of the pan and up the side about 1/4-inch – just enough to seal the seam. Cover loosely with plastic wrap and refrigerate while you make the filling.
  • At least 4 hours in advance (preferably overnight), place the ricotta in a fine strainer positioned over a bowl and refrigerate. This process drains the excess liquid in the cheese and ensures that the filling will solidify properly.
  • Position a rack in the center of the oven and preheat to 350°F. Place the ricotta, eggs, sugar, lemon extract, vanilla extract and orange zest in the work bowl of a food processor fitted with the steel blade. Process until smooth, 30 seconds.
  • In a small bowl, whisk the cream and cornstarch together until well blended. Add to the ricotta mixture and process for an additional 45 seconds or until the mixture is silky smooth. Pour into the prepared springform pan and set on a baking sheet.
  • Bake for 45 to 55 minutes, until the filling has risen and the center barely jiggles when you shake the pan gently. You can also test by inserting a butter knife into the center of the pie. If it comes out clean, the pie is done.
  • Open the oven door, but leave the pie inside to cool for 15 minutes. This helps prevent cracking. Cool for an additional 45 minutes outside the oven, then carefully remove the sides from the pan. Transfer the pie to a plate and allow to cool completely before serving. Refrigerate any leftovers.

Recipe Notes

You can re-roll the excess tart dough, cut it into small squares, sprinkle with cinnamon sugar, and bake at 425°F until golden and crisp.

Nutrition Information

Nutrition Facts
Italian Ricotta Pie
Amount per Serving
Calories
396
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
16
g
100
%
Polyunsaturated Fat
 
9
g
Cholesterol
 
154
mg
51
%
Sodium
 
142
mg
6
%
Carbohydrates
 
27
g
9
%
Fiber
 
1
g
4
%
Sugar
 
11
g
12
%
Protein
 
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Baking & Desserts
 | 
Cuisine: Italian

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Comments

  1. Teresa says

    April 9, 2022 at 9:20 pm

    What can you use if you don’t have a food processor?

    Reply
    • Lynne Webb says

      April 10, 2022 at 2:35 pm

      Hi Teresa,
      A food processor makes this recipe a little quicker and easier, but it’s definitely not a necessity. For the crust, simply use a hand-held pastry blender or a fork to blend the butter and flour to a crumbly consistency. Then add your ice water in small increments and when you feel the consistency is right, gather the dough into a ball with your hands and proceed with the recipe. As far as the filling is concerned, you can use an electric mixer or even a hand-held whisk. As long as it’s smooth and silky when you’re done, it doesn’t matter how you got there. Hope this helps!

      Reply
  2. Linda Folkoff says

    June 13, 2021 at 8:44 pm

    Do you use fresh ricotta or can it be from a container?? Also Do you use regular cream

    Reply
    • Lynne Webb says

      June 15, 2021 at 5:46 pm

      Hi Linda,
      The ricotta can definitely be from a container. Also, we use heavy cream and I will update the recipe accordingly. Thank you for pointing out that omission.

      Reply
  3. Jeanine says

    April 13, 2020 at 2:10 pm

    Can this be made without the crust? I had a ricotta pie with no crust is was soft, light and airy.  All the recipes I’ve seen all have crust. 

    Reply
    • Lynne Webb says

      April 13, 2020 at 4:08 pm

      Hi Jeanine,
      I have never omitted the crust for this pie so I’m not sure how it would turn out. The filling does hold together nicely and you could probably slice it without issue. You could try adding a little flour to further stabilize it. A lot of crustless cheesecake recipes include flour just for that purpose.

      Reply
    • Gene says

      March 29, 2021 at 5:14 pm

      My MIL makes it crustless. She does not use flour and never has any issues.  

      Reply
  4. Jennie says

    July 20, 2018 at 6:17 pm

    5 stars
    I have made this several times and it is delicious ~ Your directions as always are clear and easy to follow. Thanks

    Reply
    • Lynne Webb says

      July 21, 2018 at 3:17 pm

      Hi Jennie,
      So glad you like this recipe. I love the subtle sweetness and I find it always turns out well.

      Reply
  5. Rose Mary MCILVAIN says

    March 28, 2016 at 7:42 am

    Made the ricotta pie for Easter Dinner and it was the best…thank you I did add a bit of cinnamon. But this was a great recipe…

    Reply
    • Lynne Webb says

      April 3, 2016 at 7:47 pm

      Hi Rose,
      I’m so glad you liked the ricotta pie. It’s one of my favorite desserts.

      Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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