There’s something magical about discovering a forgotten recipe tucked away in my grandmother’s old cookbook. Last spring, while Stephen and I were organizing our recipe collection for SecondRecipes.com, I stumbled upon a yellowed index card with “Nonna’s Ricotta Pie” scribbled in faded ink.
This wasn’t just any dessert—this was a traditional Italian ricotta pie that had been waiting decades for its second chance to shine. As I read through the simple ingredients and straightforward method, I knew this classic deserved a place in modern kitchens everywhere.
What struck me most about this Italian ricotta pie recipe was its beautiful simplicity. Unlike the heavy, overly sweet desserts that often dominate holiday tables, this pie celebrates the pure, creamy essence of fresh ricotta cheese. After testing and refining the original recipe, Stephen and I created a version that honors tradition while making it accessible for today’s home cooks.
The result? A silky, lightly sweetened pie that transforms humble ingredients into something truly extraordinary.
Why You’ll Love This Italian Ricotta Pie Recipe
This Italian ricotta pie delivers everything you want in a dessert without the fuss of complicated techniques or hard-to-find ingredients. First, the texture is absolutely divine—imagine the smoothest cheesecake you’ve ever tasted, but lighter and more delicate. The ricotta creates an incredibly creamy filling that’s rich without being heavy, making it the perfect ending to any meal.
Moreover, this recipe is surprisingly forgiving for beginner bakers. Unlike temperamental custards or finicky soufflés, this Italian ricotta pie comes together easily and bakes beautifully every time. The filling doesn’t crack, sink, or require water baths—just mix, pour, and bake.
Another reason you’ll adore this ricotta pie is its versatility. Serve it warm for a cozy winter dessert, or chill it for a refreshing summer treat. The subtle sweetness pairs beautifully with fresh berries, a drizzle of honey, or simply a dusting of powdered sugar. Plus, it keeps well for days, making it ideal for entertaining or meal prep.
Ingredients You’ll Need
The beauty of authentic Italian ricotta pie lies in its short ingredient list. Each component plays a crucial role in creating the perfect texture and flavor balance.
| Ingredient | Amount | Purpose |
|---|---|---|
| Fresh ricotta cheese | 2 pounds | Main filling base |
| Large eggs | 6 | Structure and richness |
| Granulated sugar | 3/4 cup | Sweetness |
| Vanilla extract | 2 teaspoons | Flavor enhancement |
| Orange zest | 1 tablespoon | Bright citrus notes |
| All-purpose flour | 3 tablespoons | Binding agent |
| Salt | 1/4 teaspoon | Flavor balance |
| Butter | 2 tablespoons, melted | Richness and moisture |
Quality matters tremendously for this Italian ricotta pie. Seek out fresh, whole-milk ricotta from your local deli or Italian market if possible. The difference between fresh and supermarket ricotta is remarkable—fresh ricotta creates a silkier, more flavorful pie that truly showcases why this dessert has remained beloved for generations.
Substitutions & Variations
While traditional Italian ricotta pie is perfect as written, several substitutions and variations can accommodate different dietary needs or flavor preferences. For those avoiding gluten, substitute the all-purpose flour with almond flour or cornstarch, using the same measurement. The texture remains beautifully creamy while maintaining the pie’s structure.
If you prefer a less sweet dessert, reduce the sugar to 1/2 cup. The natural sweetness of the ricotta shines through beautifully with less added sugar. Conversely, those with a sweeter tooth can increase the sugar to 1 full cup without overwhelming the delicate ricotta flavor.
For flavor variations, consider adding mini chocolate chips, chopped pistachios, or dried cranberries to create different versions of this classic Italian ricotta pie. A tablespoon of rum or amaretto can replace half the vanilla for a more sophisticated flavor profile. Some families add a pinch of cinnamon or nutmeg, creating warm spice notes that complement the creamy filling beautifully.
While traditional Italian ricotta pie is perfect as written, several substitutions and variations can accommodate different dietary needs or flavor preferences. For those looking for a delicious twist, try the Deliciously Easy Cowboy Butter Chicken Linguine Recipe for a satisfying meal.
Step-by-Step Instructions
Creating the perfect Italian ricotta pie requires attention to a few key details, but the process itself is wonderfully straightforward. These step-by-step instructions will guide you to success every time.
Step 1: Preheat your oven to 350°F and generously butter a 9-inch springform pan. This Italian ricotta pie bakes best in a springform pan because it allows for easy removal and clean presentation.
Step 2: In a large mixing bowl, combine the ricotta cheese, eggs, and sugar. Using an electric mixer on medium speed, beat the mixture for 3-4 minutes until completely smooth and well combined. Proper mixing ensures your ricotta pie will have a silky, uniform texture.
Step 3: Add the vanilla extract, orange zest, flour, and salt to the ricotta mixture. Mix on low speed until just combined—overmixing can make the pie tough.
Step 4: Slowly drizzle in the melted butter while mixing on low speed. This creates additional richness and helps achieve the perfect creamy consistency that makes this Italian ricotta pie so special.
Step 5: Pour the filling into your prepared springform pan and smooth the top with a spatula. The mixture should fill the pan about 3/4 full.
Step 6: Bake for 50-60 minutes, until the center is set but still slightly jiggly when gently shaken. The top should be lightly golden brown. Remember, this ricotta pie continues cooking slightly after removing from the oven.
Step 7: Cool completely in the pan before removing the sides. This prevents cracking and ensures clean slicing.
Pro Tips for Success
After making countless Italian ricotta pies over the years, Stephen and I have discovered several techniques that guarantee perfect results every time. First, always use room temperature ingredients. Cold eggs and ricotta don’t blend as smoothly, potentially creating a lumpy texture in your finished pie.
Second, strain your ricotta if it seems particularly wet or grainy. Simply press it through a fine-mesh sieve to achieve the silkiest possible filling. This extra step makes an enormous difference in the final texture of your Italian ricotta pie.
Don’t overbake this delicate dessert. The center should still have a slight jiggle when you remove it from the oven—it will continue setting as it cools. Overbaked ricotta pie becomes dense and loses its characteristically light, creamy texture.
Finally, resist the temptation to open the oven door frequently while baking. Temperature fluctuations can cause the pie to crack or sink. Trust the timing and let your Italian ricotta pie bake undisturbed for the best results.
After making countless Italian ricotta pies over the years, Stephen and I have discovered several techniques that guarantee perfect results every time. To complement your baking skills, check out our Hearty Chicken and Rice Soup for a comforting dish.
Storage & Reheating Tips
Properly stored Italian ricotta pie keeps beautifully for up to five days in the refrigerator. Cover the cooled pie tightly with plastic wrap or store it in an airtight container to prevent it from absorbing other flavors.
This ricotta pie actually tastes even better after a day or two in the refrigerator, as the flavors meld and develop. Serve it chilled directly from the fridge, or let it come to room temperature for 30 minutes before serving if you prefer a softer texture.
For longer storage, this Italian ricotta pie freezes exceptionally well for up to three months. Wrap individual slices in plastic wrap, then place them in a freezer-safe container. Thaw overnight in the refrigerator before serving.
What to Serve With This Recipe
The elegant simplicity of Italian ricotta pie makes it a versatile dessert that pairs beautifully with many accompaniments. Fresh berries—especially strawberries, raspberries, or blueberries—provide a lovely color contrast and bright acidity that complements the rich, creamy filling.
A light drizzle of honey or a dusting of powdered sugar enhances the pie’s natural sweetness without overwhelming its delicate flavor. For special occasions, consider serving slices with a small dollop of freshly whipped cream or a scoop of vanilla gelato.
Coffee lovers will appreciate how perfectly this ricotta pie pairs with espresso or strong Italian coffee. The bitter notes in coffee create a beautiful balance with the sweet, creamy pie. For wine pairings, consider a light dessert wine like Moscato d’Asti or a crisp Prosecco.
The elegant simplicity of Italian ricotta pie makes it a versatile dessert that pairs beautifully with many accompaniments. For a delightful pairing, consider serving it alongside our Creamy Broccoli Cheddar Soup for a complete meal experience.
FAQs
Can I make Italian ricotta pie without a springform pan?
Yes, you can use a regular 9-inch pie pan or cake pan. Line it with parchment paper for easier removal, though the presentation may not be quite as elegant as when using a springform pan.
Why did my ricotta pie crack while baking?
Cracking usually occurs from overbaking or temperature fluctuations. Bake at the correct temperature and avoid opening the oven door. The pie is done when the center is set but still slightly jiggly.
How do I know when my Italian ricotta pie is finished baking?
The pie is done when the center is set but still has a slight jiggle when gently shaken. The top should be lightly golden brown, and a toothpick inserted near the center should come out with just a few moist crumbs.
Can I use low-fat ricotta for this recipe?
While you can use low-fat ricotta, the texture won’t be as rich and creamy. Whole-milk ricotta creates the best flavor and texture for authentic Italian ricotta pie.
How long does ricotta pie last in the refrigerator?
Properly stored Italian ricotta pie keeps for up to 5 days in the refrigerator. Cover it tightly with plastic wrap or store in an airtight container to maintain freshness and prevent absorption of other flavors.
Italian Ricotta Pie is a traditional dessert that showcases the creamy texture of ricotta cheese, often enjoyed during festive occasions. This delightful pie is a testament to the rich culinary heritage of Italy, where simple ingredients come together to create something extraordinary, as detailed in this Italian cuisine overview.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Protein | 14g |
| Carbohydrates | 18g |
| Fat | 18g |
| Fiber | 0g |
| Sugar | 16g |
| Calcium | 320mg |
| Sodium | 180mg |
This Italian ricotta pie provides an excellent source of protein and calcium while remaining a reasonable indulgence. The high-quality protein from ricotta and eggs makes this dessert more satisfying than many other sweet treats, helping to curb sugar cravings naturally.
Italian Ricotta Pie
Ingredients
- 2 pounds fresh ricotta cheese
- 6 large eggs
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon orange zest
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 350°F and generously butter a 9-inch springform pan.
- In a large mixing bowl, combine the ricotta cheese, eggs, and sugar. Beat the mixture for 3-4 minutes until completely smooth.
- Add the vanilla extract, orange zest, flour, and salt to the ricotta mixture. Mix on low speed until just combined.
- Slowly drizzle in the melted butter while mixing on low speed.
- Pour the filling into your prepared springform pan and smooth the top with a spatula.
- Bake for 50-60 minutes, until the center is set but still slightly jiggly.
- Cool completely in the pan before removing the sides.
