Easy Ricotta Pie

Jump to RecipeEmail Recipe

This post may contain affiliate links. Please read our disclosure policy.

This easy ricotta pie is super creamy and decadent! You’ll love this simple dessert with an easy to make homemade crust. Enjoy!

Slice of ricotta pie on a plate topped with berries.
Email me this recipe
Plus, enjoy weekly doses of recipe inspiration!
Please enable JavaScript in your browser to complete this form.

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 in a pie plate before baking.

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
Ricotta pie baked in a pie tin.

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!

Ricotta pie topped with strawberries.

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 ๐Ÿ˜€
Slice of ricotta pie on a plate topped with sliced berries.

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.

Slice of ricotta pie on a plate.

Easy Ricotta Pie

This easy ricotta pie is super creamy and decadent! Top this homemade dessert with sliced berries. Yum!
Prep: 4 hours 30 minutes
Cook: 1 hour
Total: 5 hours 30 minutes
Servings: 10
Email me this recipe
Plus, enjoy weekly doses of recipe inspiration as a bonus!
Please enable JavaScript in your browser to complete this form.

Ingredients 

Crust

Filling

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.
    shredded cheese in a bowl on a white surface.
  • 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.
    a white bowl filled with a mixture of flour and sugar.
  • 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.
    a glass bowl with a yellow liquid in it.
  • 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.
    a pie crust in a white dish on a gray background.
  • 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.
    a pie with a yellow filling on a white surface.
  • Cool for 30 minutes then refrigerate for at least 4 hours or overnight.
    a pie with lemon filling in a white dish.
  • Serve with powdered sugar and fresh berries.
    a lemon tart topped with strawberries and whipped cream.

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.

Nutrition

Calories: 429 kcal, Carbohydrates: 48 g, Protein: 13 g, Fat: 21 g, Fiber: 1 g, Sugar: 27 g

Nutrition information is automatically calculated, so should only be used as an approximation.

love this? leave a comment below!

Don’t forget to tag your posts on social media with the hashtag #cheeseknees, we’d love to see what you’re up to!

Similar Recipes:

About Emily Richter

Emily spent the first 10 years of her career in marketing and advertising roles and started side-hustling with our sister site, Fit Foodie Finds, in Fall of 2015. She joined the team full-time in the Spring of 2018. Em lives in Minneapolis with her husband and dog, and manages The Cheese Knees (and Fit Foodie Finds) business operations as well as all things sponsorships and brand collaborations.

0 0 votes
Recipe Rating
Subscribe
Notify of
guest
Recipe Rating




Recipe Rating

0 Comments
Inline Feedbacks
View all comments