Can I make this pie without a food processor?

Yes! You can make the pasta frolla by hand using a pastry cutter or two knives to cut the butter into the flour mixture. Work quickly to keep the butter cold, then mix in the eggs with a fork until the dough comes together.

My ricotta seems really wet. Do I really need to strain it?

Yes, straining wet ricotta is crucial for this recipe. Excess moisture will prevent your pie from setting properly and could make the crust soggy. As noted in the recipe, higher-quality brands like Calabro often don't need straining, but most supermarket varieties do.

Can I make this pie a day ahead?

Absolutely! In fact, many Italian bakers prefer to make ricotta pie a day ahead as the flavors meld and the texture settles beautifully. Just cover and refrigerate after it has completely cooled.

Can I use part-skim ricotta instead of whole milk?

While you can use part-skim ricotta, the filling won't be as rich and creamy. If using part-skim, definitely strain it as it tends to be wetter than whole milk ricotta.

Ricotta Pie Recipe

Name: Ricotta Pie Recipe
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 3 cups (360 grams) all-purpose flour; ½ cup (60 grams) powdered sugar; 1/2 teaspoon baking powder; 1 teaspoon lemon zest; ½ teaspoon salt; 1 cup (226 grams) unsalted butter; 2 large eggs; 32 ounces (905 grams) whole-milk ricotta, strained if very watery (see notes); 3/4 cup (150 grams) granulated sugar; 4 large eggs; 1 teaspoon lemon juice; 1 teaspoon lemon zest; ⅛ teaspoon almond extract; Egg wash (1 egg whisked with a little water)

This traditional Ricotta Pie is a slice of Italian heaven that combines a delicate, lemony pasta frolla crust with a creamy, luscious ricotta filling. Perfect for Sunday gatherings, holidays, or whenever you want to treat yourself to something truly special, this pie strikes the perfect balance between sweet and tangy flavors.

Why You’ll Love This Recipe

Perfect Balance of Flavors: The subtle lemony notes in both the crust and filling complement the creamy ricotta perfectly, creating a dessert that’s sweet but never cloying.
Impressive Presentation: With its beautiful scored top crust and golden-brown finish, this pie makes a stunning centerpiece for any table without requiring decorating skills.
Versatile Serving Options: Enjoy it warm, at room temperature, or chilled from the fridge—it’s delicious every way!
Make-Ahead Friendly: This pie actually improves with a bit of rest time, making it perfect for preparing a day before your gathering.

Ingredients You’ll Need

For the Pasta Frolla:

All-purpose flour: Creates the foundation for our tender, shortbread-like crust.
Powdered sugar: Provides sweetness while keeping the texture fine and delicate.
Baking powder: Gives a slight lift to the crust, making it less dense.
Lemon zest: Adds a bright, aromatic quality that wakens all the flavors.
Salt: Enhances all the other flavors and balances the sweetness.
Unsalted butter: Provides richness and that melt-in-your-mouth texture.
Eggs: Bind everything together and add richness to the dough.

For the Ricotta Filling:

Whole-milk ricotta: The star of the show! Look for high-quality ricotta that’s thick and creamy.
Granulated sugar: Sweetens the filling without making it too cloying.
Eggs: Creates the custard-like texture and helps the filling set properly.
Lemon juice and zest: Brightens the rich filling with a touch of acidity.
Almond extract: Just a drop adds a wonderful depth of flavor that complements the ricotta beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Chocolate Lover’s Version

Add 1/2 cup mini chocolate chips to the ricotta filling for a delightful chocolate surprise in every bite.

Seasonal Berry Edition

Layer the bottom of the pre-baked crust with fresh berries before pouring in the ricotta filling for a fruity twist.

Orange Ricotta Pie

Substitute orange zest and juice for the lemon in both the crust and filling for a different citrus profile.

Italian Breakfast Pie

Add 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the filling for a morning-friendly version that pairs perfectly with coffee.

How to Make Ricotta Pie

Step 1: Prepare the Pasta Frolla

Combine flour, powdered sugar, baking powder, lemon zest, and salt in a food processor with a few quick pulses. Add butter and pulse until it resembles small pebbles. With the motor running, add eggs and process until the dough forms a ball around the blade. Divide the dough in half for top and bottom crusts.

Step 2: Form and Pre-Bake the Bottom Crust

Roll half the dough into an 11-inch circle and fit it into a 9-inch deep-dish pie plate. Tuck the edges under to form a neat edge. Pierce the bottom with a fork several times, then freeze for at least 10 minutes while the oven preheats to 375°F.

Step 3: Blind Bake the Crust

Line the chilled crust with parchment paper and fill with pie weights. Bake on the lower rack for 20 minutes, remove the weights and parchment, then bake 5 more minutes. Let cool for about 15 minutes.

Step 4: Prepare the Top Crust

Roll the remaining dough into a 10-inch circle. Score it in a lattice pattern using a fork, being careful not to cut all the way through. Refrigerate until needed.

Step 5: Make the Ricotta Filling

Whisk the ricotta until lightened, then add sugar, eggs, lemon juice, lemon zest, and almond extract. Whisk until well combined and smooth.

Step 6: Assemble and Bake

Pour the filling into the pre-baked shell. Brush egg wash on both the edges of the bottom crust and the top crust. Place the top crust over the filling, seal the edges, and trim any excess. Bake on a rimmed baking sheet for 40-50 minutes until golden and the filling has mostly puffed up.

Step 7: Cool and Serve

Let the pie cool for at least 2 hours before serving at room temperature or chilled.

Pro Tips for Making the Recipe

Quality Ricotta Matters: The better your ricotta, the better your pie. Look for fresh, locally-made ricotta if possible—you’ll taste the difference!
Don’t Skip the Straining: If your ricotta seems watery, take the time to strain it overnight. This prevents a soggy pie and ensures the perfect texture.
Cold Butter Is Key: Make sure your butter is straight from the refrigerator for the pasta frolla. Cold butter creates those lovely pockets that make the crust flaky.
Score Don’t Slice: When creating the lattice pattern on top, press firmly with the fork but don’t cut through the dough—you want decoration, not holes!
Watch the Bake: The pie is done when most of it has puffed up, leaving just a small portion in the center that hasn’t risen. Overbaking can dry out the filling.

How to Serve

Ricotta pie is wonderfully versatile when it comes to serving:

Classic Italian Style

Serve with a dusting of powdered sugar and a strong espresso for an authentic Italian experience.

Fruit Pairings

Fresh berries or a simple macerated fruit compote adds color and a complementary tartness.

Dessert Course

For a more elaborate dessert presentation, serve with a drizzle of honey and a small scoop of vanilla gelato.

Holiday Table

During Easter or Christmas, this pie is traditionally served alongside other Italian pastries as part of a celebration spread.

Make Ahead and Storage

Storing Leftovers

Cover any leftover pie with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 5 days. Many people actually prefer the flavor after it’s had a day to rest!

Freezing

While you can freeze the baked pie for up to 1 month, the texture of the filling may change slightly upon thawing. If freezing, wrap tightly in plastic wrap and then aluminum foil to prevent freezer burn.

Reheating

Allow frozen pie to thaw overnight in the refrigerator. Ricotta pie can be enjoyed cold, at room temperature, or gently warmed in a 300°F oven for about 10 minutes.

FAQs

Can I make this pie without a food processor?

Yes! You can make the pasta frolla by hand using a pastry cutter or two knives to cut the butter into the flour mixture. Work quickly to keep the butter cold, then mix in the eggs with a fork until the dough comes together.
My ricotta seems really wet. Do I really need to strain it?

Yes, straining wet ricotta is crucial for this recipe. Excess moisture will prevent your pie from setting properly and could make the crust soggy. As noted in the recipe, higher-quality brands like Calabro often don’t need straining, but most supermarket varieties do.
Can I make this pie a day ahead?

Absolutely! In fact, many Italian bakers prefer to make ricotta pie a day ahead as the flavors meld and the texture settles beautifully. Just cover and refrigerate after it has completely cooled.
Can I use part-skim ricotta instead of whole milk?

While you can use part-skim ricotta, the filling won’t be as rich and creamy. If using part-skim, definitely strain it as it tends to be wetter than whole milk ricotta.

Final Thoughts

This Ricotta Pie is more than just a dessert—it’s a connection to generations of Italian baking tradition. The combination of the tender pasta frolla and the creamy, subtly sweet ricotta filling creates something truly special that’s worth the effort. Whether you’re making it for a holiday gathering or simply because you deserve a treat, this pie will fill your kitchen with wonderful aromas and your heart with the joy that comes from creating something delicious from scratch. Give it a try, and I’m certain it will become a cherished recipe in your collection!