The Dreamiest Sweet Italian Ricotta Pie Recipe Ever Made

Nestled in the heart of traditional Italian cuisine, this sweet ricotta pie weaves a delectable story of culinary heritage.

Generations of nonna’s have lovingly perfected this creamy, rich dessert that sings with classic Mediterranean flavors.

Each slice promises a delightful journey through smooth, sweet ricotta and delicate pastry that melts on your tongue.

The recipe carries whispers of old-world charm and comfort, blending simple ingredients into an extraordinary treat.

Light, airy, and subtly sweet, this pie captures the essence of Italian home cooking.

Warm ovens and patient baking techniques transform basic ingredients into a sublime dessert that will transport you straight to the sunny kitchens of Italy.

You’ll fall in love with every heavenly bite of this timeless classic.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 2 hours, 20 minutes

Calories: 366 kcal

Servings: 9

What You Need for Sweet Italian Ricotta Pie

• All-Purpose Flour: The foundation of the delicate, tender crust that cradles the creamy filling.
• Powdered Sugar: Adds a subtle sweetness and helps create a melt-in-your-mouth texture.
• Baking Powder: Provides a light, airy lift to the crust's structure.
• Lemon Zest: Introduces a bright, citrusy note that enhances the overall flavor profile.
• Salt: Balances and amplifies the other ingredients' taste.
• Butter: Delivers rich, flaky layers and luxurious mouthfeel to the crust.
• Eggs: Bind the dough together and contribute to its golden, glossy appearance.

• Ricotta Cheese: Creamy, smooth base that gives the pie its signature velvety texture.
• Granulated Sugar: Sweetens the filling and balances the tangy ricotta.
• Eggs: Provide structure and help set the filling perfectly.
• Lemon Juice: Adds bright, zesty undertones that cut through the richness.
• Lemon Zest: Intensifies the citrus aroma and adds depth to the flavor.
• Almond Extract: Introduces a delicate, nutty essence that complements the creamy filling.

• Egg Wash: Creates a beautiful golden sheen and helps seal the pie crust edges.

Tools for Baking a Sweet Italian Ricotta Pie

• Food processor: Perfect for mixing pie dough quickly and evenly.
• Large mixing bowl: Essential for preparing smooth ricotta filling.
• 9-inch deep-dish pie plate: Ideal for creating the classic pie shape.
• Rolling pin: Helps roll out pie dough into perfect circles.
• Fork: Useful for piercing crust and creating lattice pattern.
• Parchment paper: Prevents crust from sticking during blind baking.
• Pie weights: Keeps crust flat during initial baking.
• Pastry brush: Great for applying egg wash to create golden crust.
• Zester: Helps create fresh lemon zest for flavor.
• Sharp knife: Needed for trimming excess dough around pie edges.

How to Make Sweet Italian Ricotta Pie Smoothly

• Dough Preparation

Mix dry ingredients in a food processor until blended. Add butter and pulse into small crumbly pieces. Slowly incorporate eggs until a smooth ball forms.

• Crust Creation

Divide dough into two portions. Roll one section into a circle and place in a pie dish. Pierce bottom with fork and freeze briefly. Roll second portion and refrigerate.

• Initial Baking

Line crust with parchment and pie weights. Bake on lower oven rack until lightly golden. Remove weights and continue baking until crisp.

• Filling Development

Whip ricotta cheese until smooth. Blend in sugar, eggs, lemon flavors, and almond extract. Mix until consistently creamy.

• Assembly

Pour ricotta mixture into pre-baked pie shell. Create decorative lattice pattern on top crust. Brush edges with egg wash to help seal.

• Final Baking

Place pie in oven and bake until top turns golden and filling becomes slightly puffy. Surface should have a delicate shine.

• Cooling and Serving

Allow pie to rest at room temperature for several hours. Slice and serve chilled or at ambient temperature for best flavor experience.

Flavor Tips for Sweet Italian Ricotta Pie Fans

• Swap traditional flour for gluten-free alternatives like almond or coconut flour to accommodate dietary restrictions.
• Experiment with different extracts such as vanilla or orange to personalize the ricotta's flavor profile and create unique taste experiences.
• Drain ricotta overnight in cheesecloth for an extra-creamy, smooth filling that prevents excess moisture and ensures a firm pie consistency.
• Prepare the entire pie up to two days in advance and store covered in the refrigerator, allowing flavors to develop and making entertaining stress-free.
• Dust the cooled pie with powdered sugar, top with fresh berries, or add a dollop of whipped cream to elevate the presentation and add a delightful finishing touch.

How to Serve Sweet Italian Ricotta Pie with Style

• Italian Brunch Centerpiece: Elegantly slice this ricotta pie as a stunning main attraction for weekend family gatherings, pairing beautifully with fresh espresso or cappuccino.
• Dessert Wine Companion: Serve thin wedges alongside a chilled glass of moscato or sweet dessert wine, creating a delightful after-dinner experience that highlights the pie's delicate lemon and almond notes.
• Seasonal Fruit Garnish: Decorate each slice with fresh berries like strawberries or raspberries, adding a vibrant pop of color and complementing the pie's creamy texture with bright, tangy undertones.
• Afternoon Tea Delight: Present small portions during afternoon tea time, accompanied by delicate china plates and a light dusting of powdered sugar for an elegant, sophisticated touch.

How to Store Leftover Ricotta Pie Safely

• Refrigerator Shelf Life: Store your sweet Italian ricotta pie in an airtight container for up to 4-5 days, keeping the delightful flavors fresh and texture perfect.
• Freezing Magic: Wrap the cooled pie tightly in plastic wrap and aluminum foil, then freeze for up to 3 months without losing its delectable taste and creamy texture.
• Temperature Tips: Always let the pie sit at room temperature for 15-20 minutes before serving to enhance its rich, smooth flavor profile and allow the filling to soften slightly.
• Make-Ahead Strategy: Prepare the pie crust and filling a day in advance, storing them separately in the refrigerator to streamline your baking process and reduce day-of stress.

Velvety Italian Ricotta Pie

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4.8 from 17 reviews

• Total Time: 2 hours, 20 minutes
• Yield: 9 1x

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Description

Creamy ricotta pie delights dessert enthusiasts with its rich Italian heritage. Delicate pastry and smooth ricotta filling blend perfectly when you savor each heavenly slice.

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Ingredients

Scale 1x2x3x

• 3 cups (360 g) all-purpose flour
• 1 cup (226 g) unsalted butter
• 2 large eggs
• ½ cup (60 g) powdered sugar
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp lemon zest
• 32 oz (905 g) whole-milk ricotta
• 4 large eggs
• ¾ cup (150 g) granulated sugar
• 1 tsp lemon juice
• 1 tsp lemon zest
• 1/8 tsp almond extract
• 1 egg
• Splash of water

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Instructions

1. Pastry Preparation: Pulse flour, powdered sugar, baking powder, lemon zest, and salt in a food processor until uniformly mixed.
2. Butter Integration: Add cold butter, pulsing until the mixture resembles coarse crumbs, then introduce eggs to form a cohesive dough ball.
3. Dough Shaping: Divide dough into two portions, rolling one segment into an 11-inch circle and draping into a 9-inch deep-dish pie plate; perforate the base with a fork and freeze for 10 minutes.
4. Crust Blind Baking: Roll the second dough portion into a 10-inch circle and refrigerate; line the chilled crust with parchment paper and ceramic weights, baking on the lower oven rack for 20 minutes, then remove weights and bake an additional 5 minutes until lightly golden.
5. Filling Creation: Whip ricotta until smooth, then blend in sugar, eggs, lemon juice, zest, and almond extract to create a silky, fragrant mixture.
6. Pie Assembly: Pour the filling evenly into the cooled pie shell, then retrieve the chilled top crust and score a delicate lattice pattern.
7. Finishing Touches: Brush egg wash along the bottom crust edges and top crust, position the top layer over the filling, seal meticulously, and trim excess dough.
8. Baking and Cooling: Bake the pie for 40-50 minutes until golden-brown and slightly puffed, then allow to cool completely for at least 2 hours before serving at room temperature or chilled.

Notes

• Chill Dough Strategically: Freezing the base crust for 10 minutes helps prevent shrinkage and maintains crisp, flaky texture during baking.
• Master Pie Weight Technique: Using ceramic weights prevents the crust from puffing up and ensures an even, smooth bottom layer during pre-baking.
• Control Moisture Carefully: Pat ricotta cheese dry with paper towels to remove excess liquid, preventing a watery filling and ensuring a creamy, dense texture.
• Protect Pie Edges: Cover crust edges with aluminum foil if browning too quickly, preventing burning while allowing the filling to cook evenly.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 9
• Calories: 366
• Sugar: 19 g
• Sodium: 157 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 8 g
• Cholesterol: 112 mg