Ricotta and Pepperoni Pie

4.7 from 3 reviews

This Ricotta and Pepperoni Pie is like nothing you've ever had before! The filling is so very savory in the best way possible, with pepperoni studding the ricotta filling! It's made in an easy but flavorful olive oil based crust and is sure to be a new weekly dinner staple. Serve with a side salad for a complete meal!


  • 1 batch olive oil dough
  • 3 large eggs
  • 1-½ cups (15 oz) whole milk ricotta cheese
  • 1/4 cup (2 oz) heavy cream (or milk)
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • ½ teaspoon red pepper flakes (optional)
  • pinch of salt (see note)
  • 1 cup (4 oz) pepperoni, divided
  • 1 cup (4 oz) italian blend cheese, divided


  1. Prepare the olive oil dough. Let rest 10 minutes.
  2. Preheat the oven to 375ºF.
  3. Roll out the dough to an 11" circle to fit a 9" pie plate. Line the plate and crimp the edges.
  4. Blind bake the crust: Line the pastry with parchment and fill with pie weights or dried rice/beans. Bake in the preheated oven for 10 minutes on the lower middle rack.
  5. Meanwhile, make the filling: In a large bowl whisk together the eggs, ricotta, half and half, and spices and salt until completely combined.
  6. Chop 1/2 of the pepperoni into bite sized pieces and add to the ricotta mixture, along with 3/4 cup Italian cheese. Mix together.
  7. Once pie crust is finished blind baking, remove the parchment and pie weights and pour in the filling. Top with remaining pepperoni and sprinkle the remaining cheese on top.
  8. Using tinfoil, cover just the edges of the pie crust, to prevent browning too quickly.
  9. Bake the pie for 40-45 minutes, until the edges are puffy and the middle is just barely wobbly.
  10. Let the pie cool for around 15 minutes.
  11. Serve warm or room temperature with a side salad.


  1. Could you also use a store bought pie crust for this? Nobody is going to tell you no! Do what you need to do to make this pie happen, whether it's homemade or not.
  2. You can substitute 1/4 cup milk and 1/4 cup cream for the half and half.
  3. The components of this pie like pepperoni and cheese already have a good amount of salt in them. If you are sensitive to salt don't add any additional salt to the ricotta filling. If you like your food seasoned well add in a good pinch (but not more than 1/2 teaspoon).
  4. When this pie is very hot the middle of the filling is a little but loose. As with all custards, the longer it cools the firmer it becomes. This pie is also delicious at room temperature.

Keywords: pepperoni pie