Ricotta Pie (Creamy Italian-Style)

 

This ricotta pie is a lovely, classic dessert — a tender sweet crust filled with a rich, creamy ricotta-and-lemon filling, simple enough for everyday baking yet elegant enough for a special occasion.

Why You’ll Love This Recipe

• The filling is light yet creamy — richer than a simple tart, but less heavy than a cheesecake.
• The lemon zest gives a bright, fresh taste that balances the richness of the cheese.
• The pie crust is buttery and crisp, providing a nice contrast to the soft, smooth filling.
• It’s versatile: you can serve it plain, dusted with powdered sugar, or even topped with whipped cream or a drizzle of honey.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust (Pasta Frolla / Italian sweet pastry dough):

• 200 g all-purpose (pastry) flour
• 60 g powdered sugar
• pinch of salt
• ¼ teaspoon baking powder
• 100 g unsalted butter, very cold, cut into small cubes
• about 50 g egg (≈ 1 egg), at room temperature

For the ricotta filling:

• 500 g creamy ricotta cheese — drained if watery
• 85 g granulated sugar
• 3 egg yolks, room temperature
• 100 g heavy cream (36% fat), room temperature
• 1 tablespoon (≈10 g) cornstarch (corn flour)
• zest of 2 lemons (finely grated)

Directions

1. Make the crust: On a lightly floured surface, rub the cold butter into the flour, powdered sugar, salt, and baking powder until the mixture resembles coarse crumbs. Add the egg and gently bring together to form a dough. Chill the dough (wrapped) for at least 30 minutes.
2. Roll out the chilled dough on a lightly floured surface to about 27 cm (10–11 inches) diameter. Carefully transfer it into a 9-inch (23 cm) pie dish, pressing gently to line the bottom and sides; fold or trim any overhanging dough, and create a neat edge. Chill again in the fridge or freezer for about 20–30 minutes.
3. Preheat your oven to 170 °C (≈ 338 °F). Line the chilled crust with parchment paper and fill with baking beans (or rice) for blind-baking. Bake for about 20 minutes. Remove the beans/parchment, then bake for an additional 20 minutes, or until the crust is golden and crisp. Remove from oven and let rest ~15 minutes. Do not pour the filling while the crust is hot.
4. Meanwhile, prepare the filling: In a bowl, combine drained ricotta and sugar until creamy. Mix in the egg yolks, heavy cream, cornstarch, and lemon zest until smooth and uniform.
5. Pour the ricotta filling into the pre-baked crust, smoothing the top. Optionally, you can cover the crust edge with foil to prevent over-browning.
6. Bake for about 45 minutes — the edges should be set and golden brown, while the center may still have a slight wobbly jiggle. Avoid overbaking.
7. Remove from oven and let cool at room temperature for a while, then refrigerate so the filling sets fully (about 3 hours or more) before slicing.

Servings and timing

Serves: about 8 slices / 8 servings
Prep time: ~30 minutes (plus chilling time)
Baking & total time: ~1 hour (plus cooling and chilling)

Variations

• Add ½ cup chocolate chips to the filling for a sweet-chocolate twist.
• Substitute or complement lemon zest with orange zest for a different citrus aroma.
• Use a lattice top or a full double crust instead of a plain open top.
• For a smoother filling, blend or process the ricotta before mixing; for a more rustic texture, use it as is.

Storage/Reheating

Store wrapped or in an airtight container in the refrigerator. Consume within 1–2 days for best texture. Reheating is not recommended, as warmth can alter the filling’s creaminess — instead, serve chilled or at cool room temperature.

FAQs

What type of ricotta should I use?

Use a high-quality, creamy whole-milk ricotta. If it seems watery or loose, drain it before mixing — excess moisture can make the pie soggy or prevent proper setting.

Can I make this pie ahead of time?

Yes. Baking it a day before serving is ideal: chilling overnight helps the filling set firmly and improves flavor.

Can I use a different crust (like puff pastry or shortcrust)?

Yes. While the recipe uses a sweet pastry dough (pasta frolla), you can try puff pastry, shortcrust, or another favorite crust — just note it may change the texture and bake time.

My crust got soggy at the bottom. How can I avoid that?

Make sure to blind-bake (pre-bake) the crust fully before adding the filling. Also ensure the ricotta is well-drained, and avoid pouring filling into a hot crust — let it cool a bit first.

Can I omit eggs to make it vegetarian?

Eggs are important for setting the filling. Omitting them would likely result in a loose, custard-like filling that may not hold together.

My filling cracked on top after baking — what did I do wrong?

Overbaking or using too high oven temperature can cause cracks. Remove the pie when the center still has a slight jiggle, and allow it to cool gradually.

Can I add flavorings like vanilla or spices?

Yes — you can add 1 teaspoon vanilla extract, or try almond extract, cinnamon, or orange zest for different flavor profiles.

Can I freeze leftover pie?

Freezing is not recommended — it may alter the texture of both the crust and the filling. It’s best enjoyed fresh or refrigerated.

How do I know when the pie is fully baked?

The edges should be set and golden, and the center should be mostly firm but still have a tiny wobble when gently shaken.

Can I use low-fat ricotta?

You can, but whole-milk ricotta gives the best creaminess. If using low-fat, consider adding a tablespoon of cream or melted butter to enrich the filling.

Conclusion

This Ricotta Pie is a timeless dessert — creamy, lightly sweet, and fragrant with lemon. Its buttery, crisp crust and soft, smooth filling make it a perfect finish to any meal. With simple ingredients and straightforward steps, it’s accessible for any home baker — yet elegant enough for guests. Once you master this recipe, you’ll likely find yourself baking it often.

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