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.