This easy ricotta pie is super creamy and decadent! You’ll love this simple dessert with an easy to make homemade crust. Enjoy!
Italian Ricotta Pie
The creamy Italian cheese, ricotta, is the special secret ingredient to this decadent pie recipe. Think about it as a cheesecake but with a sweet ricotta filling and a homemade crust. Top a slice with your favorite berries, and enjoy!
why you’ll love it!
- Super rich and creamy ricotta texture.
- Delicious flavor made even better with a homemade crust.
- Serves a crowd — this recipe makes 8-10 slices.
Ricotta Pie Ingredients
Crust
- All-purpose flour
- Granulated sugar
- Salt
- Baking powder
- Unsalted butter
- Eggs
- Vanilla extract
Filling
- Whole milk ricotta cheese
- Granulated sugar
- Eggs
- Sour cream
- Vanilla extract
How to Make Ricotta Pie
Make pie crust
Add the flour, sugar, salt, and baking powder to a large bowl. Whisk together. Add in the shredded butter and stir until the pieces of butter are broken up into the flour.
Add in the whisked eggs and vanilla extract. Using your hands, start mixing the dough in the bowl. When it starts to come together transfer the dough onto a work surface, and knead until a dough ball has formed.
Break into two pieces and form each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Prepare Filling
Add all of the ingredients (except for one egg) into a large bowl and using a hand mixer or whisk, mix until fully combined.
Assemble Ricotta Pie
Remove the two discs from the refrigerator and dust a work surface with flour. Roll out each disc into 9-inch circles.
Fit one pie crust into a 9-inch pie pan, and pour the filling into that pie crust. Slice the second crust into 12 long pieces.
Prepare Lattice Topping
To make the lattice top, lay 6 strips of crust on a piece of parchment paper and weave the remaining 6 pieces in.
Flip the crust onto the top of the pie. Whisk the remaining egg and use a pastry brush to brush the top of the crust.
Bake Ricotta Pie
Bake at 350℉ for 50-60 minutes.
Similar to a cheesecake, this pie should have a little giggle to it in the middle. If it is still loose on the outside then bake for an additional 10 minutes.
Refrigerate and serve
Cool for 30 minutes then refrigerate for at least 4 hours or overnight.
Serve with powdered sugar and fresh berries. Enjoy!
Top Tips for Perfect Ricotta Pie
- The crust is not a traditional pie crust. It is sweeter which is traditional to this pie. Because of this, we don’t recommend substituting for a store-bought pie crust.
- The baking powder in the crust will help stop shrinkage and keep the dough flakey even if it is overworked. Don’t skip the baking powder!
- Serve with your favorite toppings. This ricotta pie is delicious served with sliced berries, but feel free to add chocolate syrup, caramel or powdered sugar 😀
Storage
Store ricotta pie in an airtight container (or covered) in the refrigerator for up to 3-5 days.
How to Freeze Ricotta Pie
Freezing a cheesecake and pie is very simple! If you’d like to freeze your ricotta pie for later, let it cool completely in the pie pan. Then, wrap the pie (and pie pan) in plastic wrap and place it in the freezer for up to 3 months.
To thaw the pie, remove it from the freezer and let it thaw completely before topping and serving.
Easy Ricotta Pie
Ingredients
Crust
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ cup cold unsalted butter shredded (~1 stick)
- 4 large eggs whisked
- 1 teaspoon vanilla extract
Filling
- 16 oz. whole milk ricotta cheese
- 1 cup granulated sugar
- 5 large eggs divided
- ⅓ cup sour cream
- 2 teaspoon vanilla extract
Instructions
- First, make the pie crust. Add the flour, sugar, salt, and baking powder to a large bowl. Whisk together. Add in the shredded butter and stir until the pieces of butter are broken up into the flour.
- Add in the whisked eggs and vanilla extract. Using your hands, start mixing the dough in the bowl. When it starts to come together transfer the dough onto a work surface. Knead until a dough ball has formed. Break into two pieces and form each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- While the dough is refrigerating prepare the filling. Add all of the ingredients (except for one egg) into a large bowl and using a hand mixer or whisk, mix until fully combined. Set aside.
- Preheat the oven to 350℉.
- Remove the two discs from the refrigerator and dust a work surface with flour. Roll out each disc into 9-inch circles.
- Fit one pie crust into a 9-inch pie pan. Slice the second crust into 12 long pieces. Set aside.
- Transfer the filling into the pie crust. To make the lattice top, lay 6 strips of crust on a piece of parchment paper and weave the remaining 6 pieces in. Flip the crust onto the top of the pie. Whisk the remaining egg and use a pastry brush to brush the top of the crust.
- Bake for 50-60 minutes. Similar to a cheesecake, this pie should have a little giggle to it in the middle. If it is still loose on the outside then bake for an additional 10 minutes.
- Cool for 30 minutes then refrigerate for at least 4 hours or overnight.
- Serve with powdered sugar and fresh berries.
Tips & Notes
- The crust is not a traditional pie crust. It is sweeter which is traditional to this pie.
- The baking powder in the crust will help stop shrinkage and keep the dough flakey even if it is overworked.
