A creamy ricotta filling with a hint of lemon and almond is baked inside of a sweet Italian pie pastry. Typically served on Easter, but not exclusively, this Ricotta Pie is sure to be the star of the show at any meal.
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Sweet Italian Ricotta Pie
Nothing screams Easter in my family quite like a Sweet Ricotta Pie. With its lemon-scented Italian pie pastry (also known as Pasta Frolla) and its creamy ricotta cheese filling, it's a simple pie, but one everyone will absolutely love.
My grandfather tells stories of watching his grandmother make it (she immigrated here from Italy and made everything from scratch), but for as long as I can remember, he always bought one at the bakery for our Easter table. This year, I thought it was time to come up with my own family recipe since I don't have access to the one my own great-great-grandmother used to make.
My Papa walked me through his memory of the pie he used to watch her make, and I too added in my own twists to make it something special.
What results is a creamy pie, with understated flavors of lemon and almond, that is so lovely. While the pie is traditional for Easter, it will most certainly be welcomed any time of year.
Let's Talk About That Ricotta Filling
Before we get into some details and tips for making it, I really wanted to address the texture of a ricotta pie.
First, let's talk about what ricotta is. Modern-made ricotta is a cheese that is produced simply by adding acid into milk, heating it, and "breaking it" so that the milk separates into curds and whey. The whey is strained out from the curds, and what you are left with is fresh ricotta. The longer you strain ricotta, the drier the ricotta is. This information is important for a few reasons.
If you are using a lower quality (read: cheap) ricotta, you likely have ricotta that hasn't been strained very well. If you don't take the additional step to strain it at home overnight, you may be left with a watered-down filling that is a bit too soft.
Additionally, the texture of your pie may be a bit off. In general, ricotta has a grainy texture to it; after all, it's made of curds, which are coagulated milk solids. But lower-quality ricotta that isn't well strained will have more defined grains which may be less than ideal for this pie.
In the recipe, I'm offering a few tips for how to combat this. In addition, if you wanted a very smooth filling, without the defined grainy texture, I'm sharing how to whip it in the notes of this recipe to get it to be a bit more creamy.
I am including this in the notes as opposed to a mandatory instruction because I find that ricotta with a small grain has a lovely texture and is quite appealing in this pie. However, speaking from experience, I do know that when some people try this pie, they are surprised by the grain of the ricotta. That's why I made mention of it here.
Making Pasta Frolla
Pasta Frolla is an Italian shortcrust pastry. It's easy to make, tastes amazing and because of the lower water content, it can be made and rolled out right away! The dough will be soft, but it's quite easy to work with right after it's been made.
However, I do recommend freezing the pie dough briefly before it is blind-baked, to ensure it doesn't slide into the pie plate. And yes, you do need to blind bake this pie. If you don't, the bottom pastry won't bake through, and nobody wants a soggy bottom.
Pasta frolla is made in the food processor, and it takes all of about 5 minutes to throw together.
Making the Ricotta Filling
This filling contains just a few ingredients, but it is pretty magnificent. Ricotta is the star of the show of course. In case you missed it, up above I talk about the need to strain ricotta if you are using an inexpensive brand. Also, check out the notes in the recipe for tips on how to do this.
If you don't need to strain the filling, it's very easy to mix it together all in one bowl. The filling can be made in between the making and baking of the pie.
Options for the Top Pie Crust
There are two options for the decorative top crust. It may be a little obvious that I have a clear preference for which one is best. But first, let me explain that when this pie is baked, the ricotta filling puffs up and expands in the crust.
One option is to make a lattice top on the pie. It presents as a pretty pie (keep scrolling below the recipe and I've included a photo of a lattice top for this pie). If you do make a lattice, you might end up with a few broken lattice strands due to the expansion of the ricotta filling. You can dust the pie with a layer of powdered sugar to distract for some of the cracks, while still showcasing the lattice top.
Or, the better alternative is to make this a double-crust pie with a decorative fork-lattice design on it. Only, the scoring on the pastry isn't just decorative, it serves a purpose. The scoring of the pastry directs the pastry where exactly to crack during the expansion of the ricotta. Then, once the pie cools down and sinks back, you can hardly tell there was any cracking at all.
I definitely recommend using the double crust. Take your time scoring the pastry with the fork as this makes a difference and guiding the pastry to break in those weak points as the ricotta expands.
How to Tell When It's Fully Baked
Like other custard pies, this Ricotta Pie can be tricky to tell when it is fully baked. A custard pie will still be a bit jiggly in the center when it is fully cooked, but it will fully set up after it is cool. This filling will also puff up quite a bit as it cooks.
It is fully baked when the pie has puffed up nearly throughout, about 2-½ inches inward from the edge of the pie. It's hard to tell how the filling is underneath the double crust, but look for the crust to begin showing signs of cracking around the edges, hopefully along the lines of the fork marks, and to have puffed up nearly throughout the whole pie. The crust should also be fully baked and light golden brown throughout.
I have found that I can minimize the cracks if I pull the pie out of the oven when the filling has nearly puffed up throughout, with just a small portion in the center that hasn't yet risen.
When the pie cools, it will shrink back down and the cracks should be unnoticeable. However during the extensive testing process I had one rogue pies that had larger cracks. If all else fails, you can always cover it with dusting of powdered sugar!
Steps to Make in Advance
As with all pies, you can make some components ahead of time.
The pie crust can be made up to 3 days ahead of time. If you chill it before you roll it out, make sure to let it warm up enough before you attempt to roll it out. The recipe instructs you to roll it out directly after it is made because it is quite hard when it is chilled, so you will have to adjust for that if you are making it ahead of time.
The filling cannot be prepared ahead of time.
The entire pie can be assembled and baked up to three days in advance. Store the pie in the refrigerator and let it come close to room temperature before serving. It can be served directly from the refrigerator if you desire, but traditionally it is served closer to room temperature.
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Full Recipe
Ricotta Pie
A creamy ricotta filling with a hint of lemon and almond is baked inside of a sweet Italian pie pastry. Typically served on Easter, but not exclusively, this Ricotta Pie is the star of the show at any meal. The ricotta typically needs to be strained, so prepare ahead of time since this process takes at least 8 hours in the refrigerator or overnight. Please also note this pie requires a 9" deep-dish pie pan.
- Total Time01:40
- YieldServes 8
Ingredients
Pasta Frolla:
- 3 cups (360 grams) all-purpose flour
- ½ cup (60 grams) powdered sugar
- ½ teaspoon baking powder
- 1 teaspoon lemon zest
- ½ teaspoon salt
- 1 cup (226 grams) unsalted butter
- 2 large eggs
Ricotta Filling:
- 32 ounces (905 grams) whole-milk ricotta, strained if very watery (see notes)
- ¾ cup (150 grams) granulated sugar
- 4 large eggs
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- ⅛ teaspoon almond extract
- Egg wash, for assembling
Instructions
- Preheat the oven to 375ºF
- Add the flour, powdered sugar, baking powder, lemon zest and salt to the bowl of a food processor, and pulse until well combined.
- Add in the butter and pulse 5-7 times, or until the butter is broken down into tiny pebbles.
- With the motor running, add in the eggs and let the dough process until it forms together into a cohesive ball around the blade, about 1 minute.
- Transfer the dough to a work surface dusted with flour. Divide the dough in half.
- Roll out half of the dough to a rough 11″ circle and place inside of a 9″ deep-dish pie plate, tucking the ends of the pastry underneath themselves to form an edge. Pierce the bottom of the pastry multiple times with a fork to allow the steam to escape when baking. Place the pastry in the freezer to chill while the oven preheats, or at least 10 minutes.
- Roll out the other half of the dough to a rough 10-inch circle. Place the pie dough on a flat surface (such as a sheet pan) that can fit in your refrigerator. Cover, and transfer to the refrigerator to chill.
- Remove the bottom crust from the freezer and line the pastry with a round piece of parchment paper and then add pie weights to fill (or dry rice or beans or lentils), making sure to push pie weights up against the edges. Bake for 20 minutes on the lower rack, then remove from the oven and remove the parchment and pie weights. Return to the oven and bake for an additional 5 minutes.
- Remove from the oven and let cool for about 15 minutes.
- Meanwhile, make the filling: Add the (strained) ricotta to a large bowl. Whip it with a whisk for 30 seconds until lightened. Add the sugar, eggs, lemon juice, lemon zest, and almond extract and whisk together until well combined.
- Transfer the filling to the slightly cooled pie shell.
- Whisk together an egg with a bit of water to make an egg wash.
- Remove the rolled-out top crust from the refrigerator. Score the top crust with the fork in a lattice pattern by evenly pressing and dragging the fork on the pastry. You want to get a good score on it, but make sure not to cut through the pastry.
- Brush the egg wash on the top crust as well as on the edges of the baked bottom pie crust (this will help the top crust seal to the edges). Transfer the top crust pastry on top of the ricotta filling. Seal the top crust into the edges, and cut off any excess dough.
- Bake the pie on a rimmed baking sheet in the middle part of the oven for 40-50 minutes, or until the top is golden and shiny and the filling has just nearly puffed up throughout, leaving just a small portion in the middle that has not risen.
- Let cool for at last 2 hours. Serve at room temperature or cold.
Notes
This pie requires a 9" deep-dish pie plate. I used this metal deep-dish pie plate (affiliate link) because I like the conduction of heat to ensure a crisp crust for this pie. If you do not have a 9" deep-dish pie plate, you will not be able to use all of the filling. Set the filling aside and you can even bake it in a ramekin to have a ricotta custard. Just make sure not to try to use up all the filling in a regular-sized pie plate because the pie could overflow. Alternatively a 9.5 or 10" pie plate will also work.
The filling for this pie can also be made with an electric mixer if you don't want to do it by hand.
Sometimes it can be difficult to tell if your ricotta needs to be strained if you’ve never baked with it before. A good rule of thumb is that unless you are buying a local or higher-end brand you likely should strain it. I like Calabro brand, and find that it does not need to be strained. If you aren't sure, you can go ahead and strain it anyways. To strain ricotta, place a fine-mesh strainer over a bowl. Line the fine mesh strainer with two layers of cheesecloth. An alternative to this is to use a nut milk bag if you have one of those. Place the ricotta in the cheesecloth and smooth the ricotta over to get a flat surface. Transfer the ricotta to the refrigerator to strain for about 8 hours or overnight. Discard any liquid left at the bottom of the bowl. Then the ricotta is ready to use.
My Italian great-grandmother whipped her ricotta like it was heavy cream before she made this recipe. This results in a smoother final texture of the pie. I prefer the more natural feeling of the ricotta in this pie, so I don’t call for it in this recipe, and instead just whisk the ricotta together briefly before adding in the remaining ingredients. But if you’d like a smoother final texture, whip the ricotta until it has reached a consistency of thickened heavy cream before moving on to adding in the additional ingredients. I found using an electric mixer makes quick work of this.
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Rachel
Has anyone ever tried making the crust Gluten Free? I tend to be very luck with 1:1 conversions but am grateful to hear any tips or tricks for those who have already tried?
Janice Marion
Also can I make this crust without a food processor? I’ve made pie crust by hand before
Janice Marion
Can I leave out the almond extract? I want to taste the lemon but not almond? Would I use more lemon if so?
Kelli Avila
Yes, you can omit the almond and keep the rest of the recipe as is.
Anita Gigliotti Spaziani
EXCELLENT RICOTTA PIE RECIPE. JUST LIKE MY NONNA ALWAYS MADE EVERY EASTER. THANK YOU FOR THE RECIPE.
Ann DeLorenzo
First time baking this. Crust is tremendously delicious. Filling has exactly the right amount of the authentic flavor. This recipe will be a tradition in my family. Thank you! Wish I could have posted my picture here but I couldn't figure out how.
Kt
So I made this pie for dinner party. I also did a little bit in that I used lemon curd that I had made instead of lemon juice and lemon zest and then when I played it, I put a little lemon curd under the pie.
It was amazing! Thank you so much for such a great recipe
Anna Mazzini
Very similar to our Pastiera Napoletana we make for easter. The difference is we add wheat berries (grano cotto), candied citron and the very important ingredient of Fiori di Sicilia, it's a fragrant orange which in Italy is essential for easter pie. I use King Arthur brand. My mom would make this not just for Easter but anytime.
Victoria C
This pie is phenomenal! I made it for my SIL and she said it’s better than her Italian mother’s!!
Nicole
I am in LOVE. I grew up just outside of Boston and my family would buy this at the local Sicilian bakery every holiday (Easter, thanksgiving, Christmas) in my twenties I moved to Kentucky. If you didn’t know, very little to no Italian bakery’s where I live. For the last 12 flyers I’ve searched for a recipe that tasted like what I grew up with. THIS IS IT! Thank you so much for bringing a piece of home back to me.
Kim
I enjoyed the flavor, my Italian husband thought it tasted sour. Despite being told there's lemon in it. I think it needs more sugar in the filling. 1 cup perhaps. It's definitely not a very sweet pie. The crust was difficult to work with and fell apart. It was easy to mold back together and baked nicely, with great texture and flavor. It also needs to set overnight. 2 hours is not enough resting time. Thanks for sharing.
Morgan Elizabeth
This came out really well and I was surprised because it is my first time making one. I was not able to use all of the filling because of the size of my pie dish but other than that, I followed the recipe exactly and it is delicious.
CKamme
Wonderful recipe. I followed the recipe exactly. It looks great but now o have to let it cool a few hours. I will update my review.
Dee
Wonderful recipe. I think a 1/2 cup of sugar is sufficient.
I added a sprinkle of salt.
Jen S
I’ve wanted to make a ricotta pie forever, and finally gave this a try. So delicious and subtle! Thanks for sharing this recipe!
Sharon
I made this yesterday and it was delicious. My crust didn’t come out as planned but it was delicious regardless. My butter was super cold and I thinks that’s where I messed up. Thanks for sharing your recipe.
Maria
I made this ricotta pie and used fresh ricotta cheese ( basket) took some time to strain the water out with cheese clothes and baked about 10 minutes longer prying it would not dry out. I did not use a top crust and it was amazingly moist and delicious.
Thank you for sharing!
Kelli Avila
That sounds wonderful, Maria! I've never tried it with fresh ricotta!
Diane
Have you ever made this into squares?
Kelli Avila
I have not, but I bet it would work just fine! Try to use a metal pan if you can.
Jaci
I am making this pie for a passover celebration can I omit the baking powder in the crust?
Kelli Avila
You can. It'll be a little less light, but still be good.
Trilety
I made this for Easter last weekend, and apparently, it tasted just like my partner's Sicilian grandmother used to make at Easter every year. The ricotta I had was thick, so I didn't drain it but did whip it. The crust was divine - like a tasty little shortbread cookie. I followed the instructions exactly and the pie continued to get even better as the days went by - I can definitely recommend ricotta pie for breakfast. Lastly, none of my pie plates are deep so I bought the one you suggested, and it came out great!
Joanne Santry
The next time I make this pie, I will cover the edges of the bottom crust during the first bake, as well as when the pie is filled and baked. My edges were a little overdone. I also did a lattice top, which I then sprinkled with crystallized sugar. It was really nice.
Mary Duffy
Would've been great if the temperature was at 350 instead of 375. My edges burned before o could cover them with foil. Next time a suggestion or advice about the crust would be helpful. Oven was too high. 350 is a baking temp. 375 is for roasting. 🙄
Kelli Avila
Mary, I recommend you put a thermometer in your oven to make sure it is at the correct temperature. 375ºF is the correct temperature for this recipe. I'm sorry your edges got burnt, but this recipe was tested dozens of times with an oven thermometer and I never ran into this problem.
Mary Duffy
375 was too high. My crust burned on the edges. I covered it halfway. It would have been nice to give that suggestion to the recipe for those who never made a pie before. 350 degrees is the correct temp for baking....
Nancy Romano
Why would you make squares ?
Haven’t you ever had Ricotta Pie before. It is a pie. Are you Italian.
Don't change tradition. Please
Charlene
Hi! Do I have to make the top crust? Or can it be an open pie similar to NY cheesecake?
Kelli Avila
You can try? I have not done so. If you do, let us know how it goes!
Patricia
can i use just a reg pie crust?
Kelli Avila
Like a flaky pie crust? Or a storebought pie crust?
Angela Hughes
Can you add rice to this recipe?
Kelli Avila
Unfortunately I haven't tried so I can't advise! If you do, let us know how it goes!
Julia
Have you ever tried orange rind and juice instead of lemon? Wondering if that would go with almond extract or be gross
Kelli Avila
I think that would be lovely!
Lisa
Can I add rice to this pie? I am looking to replicate a rice pie my grandmother would make. It was more of a ricotta pie with rice
Kelli Avila
I haven't tried so I can't advise. If you do, let us know how it goes!
Anonymous
Pat
I don't have anything to pulse my butter, what should I do instead
'thanks. Pat
Kelli Avila
You can rub it in with your hands instead! Or you could use a standmixer to mix it in.
Tom
I made as instructed except I did beat the ricotta several minutes until fluffy. I like the crust to be on the slightly crunchy side so I left it in the oven on the longer side, around 50 mins. A great bake and the ratios of the ingredients worked. But i did feel like it needed more robust flavor so I did make a glaze of apricot jam, a little sugar and Grand Marnier which made it very good. It was brushed on after the pie cooled. Thanks for a very good recipe.
Mark Sandel
Very interesting to see this recipe. My grandparent are of Austrian heritage. A version they often made was similar, but used large curd cottage cheese instead of the ricotta( most likely as a substitute) and folded in stiff peaked egg whites. It also did not contain a top crust. All else the same otherwise.
Anna
Hello,
Can the pie be frozen for a couple of weeks?
Thank you
Kelli Avila
It doesn't freeze great because of the ricotta. But in a pinch I've done it. It's not nearly as good as what it tastes like without freezing, but it's ok.
Frannie
I used a 9"springform and crust is beautiful. Good recipe. I used orange as that's how my grandmother made it. Thank you for the recipe!
I have one question: Will it change the integrity if I use less sugar?
Kelli Avila
I think you can reduce it slightly without any negative effects!
Fran
Question: can I use a 9" springform pan?
Nancy
Hi Kelli
Is it necessary to pre bake the crust? I don't have pie weights and have never had to pre bake any crusts I have made. Thank you.
Edwina Mendicino
Is impastata ricotta the type to use?
Taylor
I was hoping to try to make a pumpkin pie hybrid version of this pie... would you recommend or no? I have a similar recipe from a friend's grandmother that I want to bring it to family thanksgiving dinner this year. I have never had this pie personally so not sure how it would taste, with or without pumpkin
Kelli Avila
I've never tried but that sounds delicious! Let us know how it goes!
K grote
Hiya! It isn't often I leave a comment but wow, this recipe was so great! I followed your instructions pretty much to the letter except for adjusting the temp down to suit my temperamental old oven but I'm used to that. Even your photo of the finished pie was right on in terms of color and texture. Mine wasn't quite as pretty because I trimmed the edges of the top crust a bit too close and turned it raggedy in spots, but it was close 🙂 The scoring of the top crust and the egg wash cementing the two crusts together the way you suggested was a new trick on me and worked beautifully. Thanks so much! I've tried baking ricotta pies a few times and was never really satisfied with the result before. I'll definitely be writing this one down. Best wishes, KG
Kelli Avila
Thank you for such a kind comment! I'm so glad you enjoyed!
Bernice
Excellent recipe. I tried and my pie came out perfect. Thank you 😊
Noelle Johnson
Can I just use a store bought crust?
Second if I mean it the night before I’m assuming it will be fine to serve the after it’s rested and refrigerated?
Kelli Avila
I'm not sure how it would turn out with store-bought crust as I haven't tried it. My initial instinct says that you will not be able to use all the filling this recipe calls for, so keep that in mind if you try it. Yes, you can make it a day ahead!
Gary Hayes
Could you please explain what the consistency of the ricotta should be. I make my own ricotta at home and it is usually firm .
Kelli Avila
Hi Gary, that's great you make your own ricotta. I found that like 5-6 hours of straining yields a well drained, but still moist ricotta. I bet that whatever your typical ricotta consistency is that you make is going to be perfect for this pie, and far superior to anything you can buy in the store!
Amelia
Hello, I would like to restate my question since the microphone feature has distorted what I intended to say. I’m not going to be able to make this recipe the night before and I’m concerned that if I make this pie the day of Easter that it may not set up enough or the flavors may not be developed enough. Also, have you tested the title with and without baking powder? Can anyone confirm that the results without baking powder or better? I’m happy to see that you didn’t add the baking powder, because I was concerned that any baking powder would make the pie crust to Keiki and the also, have you tested the title with and without baking powder? Can anyone confirm that the results without baking powder or better? I’m happy to see that you didn’t add the baking powder, because I was concerned that any baking powder would make the pie crust too cakey. Would you elaborate a little bit about what needs to take place once the pie comes out of the oven? Is it necessary for the pie to be refrigerated in order to set up? If so, how many hours are required before serving it, to have a good texture, meaning that the cake has firmed up appropriately? I’m hoping you tell me that it does not require time to form up before serving it, since I will be making it the day of Easter.
Amelia
Hello I’m happy to find your recipe, thank you! If I make this pie on the day that I will be serving it does it need a few hours in the refrigerator to set up? Have you ever made it and served it quickly afterwards after the pie is called? Would you elaborate as to the required procedure after the pie comes out of the oven? I’m referring to all the steps required afterwards. Will the test be good I will then text you before I’m enough if I make the pie the day of Easter? If I haven’t made it tonight before Easter is it too late to make it on the day of Easter? Thank you for your lovely recipe and double piecrust decoration suggestion. What are your thoughts about adding baking powder to the pasta frolla dough? Have you found that it comes out to KK, is that the reason why you’ve chosen not to add baking powder? I also do not want to add the baking powder because I don’t want it to be a Thick, Cakey pie crust. I was just wanting to confirm your thoughts on the matter. Perhaps you have tested both with and without baking powder? Has anyone ever tried it with the pastry cream added compared to this version without the pastry cream? I’m debating as to whether I should add the pastry cream or not. I don’t want to ruin it and then not have everyone enjoy it.
Michelle W
Hi Kelli
Just wondering if this could be made without a crust or would it be too weepy?
Thank you
Michelle
Fran
Wow this mirrors my grandmother 's recipe except she used grated orange rind and not lemon. She used vanilla extract with a little orange blossom water used as well. Your recipe only one i have seen anything close to hers. Thank you for posting. Came out great.
Ginette
Can't wait to try this for Easter this year. Have you ever made this with a glass pie plate?
Kelli Avila
I have in the early testing phases. It should work, but if it's a typical glass pie plate, all of the filling might not fit! If you have a deep dish glass pie plate, then that will be fine!
Lynne
Kelli what would you say to a quick whirl in the food processor, with the ricotta? I’m using an expensive brand and want to ensure a smooth consistency but it could lose the whole idea of “ricotta pie”😊 doing so.
Kelli Avila
Hi Lynne. I haven't tried that, but I'd worry about the ricotta breaking if processed to much. So if you do it, be cautious. If you have a stand mixer, mixing it on medium to high speed for a few minutes will achieve the result you are looking for! Let me know how it goes!
Rachel
Thank you!!
Rachel
What is considered good ricotta and what is considered cheap ricotta?
Kelli Avila
I'd say Calabro and Sorrento are two that you can get away with not straining it. If you aren't sure, it's always a nice default to strain it.
Pizzavino
I parbaked the bottom crust as stated in the directions. Unfortunately the edges of the pie crust came out to well done. The instructions should state to place foil the pie crust during parbaking. So I decided to cover the pie during its full cooking process at about a third of the way. This made the crust come out nicely browned but bot overdone. Ps i do have new oven and i always cook with a digital temperature as backup. My oven was at 375. Maybe 350 without foil would work
Tam
I meant to ask if i make the crust and bake it , is it ok to freeze or refrigerate for a few days? I understand i will have to work with the other ball of dough that will be the top crust.
Kelli Avila
I think that should be fine!
Tam
Can the crust be made ahead of time and either frozen or refrigerated for a few days?
Kelli Avila
Yes, you can make the dough up to two days ahead of time and refrigerate or freeze. Just let it soften a bit before rolling it out.
Anne
This is perfect for Easter!
Heather B
Literally love making this pie!! So many comments on how delicious it is whenever I make it for friends and family!!
Kim
Reminds me of my Nonnis house at Easter time. Make this! It’s excellent ❤️🙌🏻
Beaulieu-rodopoulos
Sa fesais longtemps que je voulais en faire une j'ai changer le zeste de citron par du zeste d'orange et de l'eau d'orange et deux Vanilli c'étais formidable oufff ya pas de mot !!!☺️😀🌹
Kate
I live for anything that has ricotta so this pie was a must! I loved the texture the way it was but I'm curious to try it with the mixed, smoother filling. This is getting added to our Easter menu for sure. Always love learning from Kelli and enjoying her recipes!
Vanessa
Easy recipe to follow. My off the boat from italy mother approved, great for Easter! Not too sweet, but tastes bakery fancy!
Wanda
Great recipe!! My family really enjoyed the pie !!
Chiara
Dear Kelli, you should try it with sheep ricotta if you find it in USA, here in Italy you only find it arlind Easter and it has a distinctive taste that for me screams SPRING! But also the version with regular ricotta is very good and yours is really good and really authentic. Thanks a lot!
Chiara
Louise
An absolutely gorgeous pie! Thank you so much for the detailed instructions, still very new to pie making but I love your recipes
Laurie
This pie… there are no words. Well actually there are so many great words to describe it!! Ethereal comes to mind! A definite keeper!! Thank you thank you!
Weady
Best pie! C’mon people read the recipe NO APPLE CIDER VINEGAR!
Lynn k
What I love most about Kelli’s recipes, besides the fact that they’re delicious, Is her very detailed steps and info for making these recipes. She goes to great lengths to FULLY explain each step, making her recipes easy to
Understand and follow and thus taking the chance of messing up down to almost zero!
This pie is excellent!!
Vanessa
That’s my favorite part of her recipes too!!
Kassie
Making it for Easter, just amazing!
Sherry
Love all your recipes. Thank you for sharing!
Kelly
Amazing pie. Thank you for sharing!
Ellen
Easter in my family always requires Ricotta Pie!
John
This was amazing! Thank You so much!
Corey
Looks delicious!
Katie
Came out perfect! Thank you!
Paula
I lost her recipe... I remember my mom used two different flours for crust..sort of cookie and pie crust combo..
It was my grandmothers recipe..
I was wondering if you have ever used two!
Thanks
Kim
Any way to make the crust without a food processor?
Kelli Avila
Hi Kim---check out How to Make Pie Crust By Hand . Use the ricotta pie crust recipe, but use the technique in that post. Make sure to work the butter in more than suggested in this post. You don't want any big butter chunks in this dough. Reach out if you have any other questions. -kelli
John
Hi Kelli, I don’t have a food processor so when I saw this comment I was happy.
I made the dough as described in the section you have on your site How to Make Pie Crust by Hand.
I gave this recipe only 1 star because the apple cider vinegar really tasted awful with the cheese filling. I don’t understand why you need to add it if you don’t have a food processor. Thank you John
Kelli Avila
Hi John. I didn't suggest to use the recipe in that post, but merely use the technique. The pie crust in this ricotta pie recipe is completely different than the pie crust in the How to Make a Pie Crust by Hand recipe. Also, how much apple cider vinegar did you put inside of the crust? You should not even taste it at all. I hope you get a chance to make this pie correctly in the future. -Kelli
Shannon
It seems like your fault for adding apple cider vinegar when that’s not in the recipe? Not Kelli’s.
ann
Hi . I am so excited to make this recipe, however I have never seen a pie pan that is 9 inches deep. where would I find one: thanks so much
Kelli Avila
Hi! The 9" pie is a standard sized pie plate, whether deep dish or not. Does it say somethere 9" deep vs. deep dish? -Kelli
John
It clearly states 9” deep
Dish pieplate in the notes.
Alyssa
John it should be read as 9 inches and a deep dish not 9 inches deep.
JCL 22508
I grew up with a similar pie, but on top of the ricotta filling (under the lattice) is a crema pasticcera (yellow pastry cream). This is, by far, one of my favorite desserts in the world and yours is the most similar to my grandmother's version. You bring back warm memories!
Kelli Avila
Thank you so much for sharing this! I'm so happy my recipe can bring happy memories to you!
Vanessa
This is so sweet
Francis Bifano
Can you replace the sugar with honey? If so, what is the equivalent amoun t?
Kelli Avila
I haven't tried so I can't advise. I suspect it will have a negative impact, but if you want to experiment, let us know how it goes!
Lauren DiLorenzo
I saw your comment while looking for a ricotta pie recipe . I remember a ricotta pie with a layer of chocolate creme that my aunt's neighbor made. I have been searching for a similar recipe. I would like to try a layer onto of this recipe. Do you know if the come in your grandmothers pie was baked onto of the pie after it was made. It seems to me it would melt but I would love your suggestions if you know. Buona Pasqua
Soncerae
Hi...Is it possible to substitute to almond extract for vanilla? My son has an allergy to almonds but I’d love to try making this recipe.
Thank you!
Kelli Avila
Hi Soncerae! Totally fine to substitute in vanilla extract. Use 1 teaspoon of it and omit the almond extract altogether. Hope you enjoy!