Can I use part-skim ricotta instead of whole milk ricotta?

While whole-milk ricotta produces the creamiest, most luxurious texture, part-skim can work in a pinch. The filling may be slightly less rich, but the pie will still be delicious. You're less likely to need to strain part-skim ricotta, but check it for excess moisture anyway.

Why did my filling crack after baking?

Cracks usually indicate that the pie was baked at too high a temperature or for too long. Next time, make sure your oven temperature is accurate (use an oven thermometer if possible), and remove the pie when the center still has a slight jiggle—it will continue to set as it cools.

Can I make this pie without a food processor?

Absolutely! You can make the pasta frolla dough by hand using a pastry cutter or two knives to cut the butter into the dry ingredients, then mix in the eggs with a fork until the dough comes together. It requires a bit more elbow grease but works just as well.

Is there a good substitute for almond extract?

If you don't have or don't care for almond extract, vanilla extract makes an excellent substitute. You could also try a touch of amaretto liqueur (about 1 tablespoon) for a similar flavor profile with a subtle sophistication.

Italian Ricotta Pie Recipe

Name: Italian Ricotta Pie Recipe
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 3 cups (360 grams) all-purpose flour; ½ cup (60 grams) powdered sugar; 1/2 teaspoon baking powder; 1 teaspoon lemon zest; ½ teaspoon salt; 1 cup (226 grams) unsalted butter; 2 large eggs; 32 ounces (905 grams) whole-milk ricotta, strained if very watery (see notes); 3/4 cup (150 grams) granulated sugar; 4 large eggs; 1 teaspoon lemon juice; 1 teaspoon lemon zest; ⅛ teaspoon almond extract; Egg wash (1 egg mixed with water), for assembling

This Italian Ricotta Pie is a timeless treasure that strikes the perfect balance between rustic comfort and elegant dessert. With its buttery, lemon-scented pasta frolla crust and creamy, perfectly sweetened ricotta filling, this pie delivers a slice of Italian heritage straight to your table. The preparation might seem involved, but trust me—the steps flow naturally, and the result is absolutely worth every minute spent crafting this delectable treat!

Why You’ll Love This Recipe

Authentic Flavor: This pie captures the essence of traditional Italian baking with its delicate balance of sweetness and subtle citrus notes.
Impressive Presentation: With its golden, scored top crust and perfectly set filling, this pie makes a stunning centerpiece for any gathering—no one needs to know how straightforward it was to make!
Versatile Serving Options: Equally delicious served warm, at room temperature, or chilled, making it perfect for advance preparation.
Perfect Texture Contrast: The combination of the crisp, buttery crust with the tender, custardy filling creates an irresistible textural experience in every bite.

Ingredients You’ll Need

All-purpose flour: Creates the foundation for our pasta frolla dough, providing structure and that perfect tender-crisp texture.
Powdered sugar: Gives the crust a delicate sweetness while keeping the texture light and melt-in-your-mouth.
Baking powder: Just a touch helps give the crust a slight lift and perfect texture.
Lemon zest: Adds a bright, aromatic quality to both the crust and filling that perfectly complements the rich ricotta.
Butter: Use unsalted to control the saltiness, and make sure it’s cold for that perfect flaky texture in the crust.
Eggs: Binds both the crust and filling while adding richness; also used for the egg wash that gives the top crust its beautiful golden shine.
Whole-milk ricotta: The star ingredient! Try to find a high-quality brand for the best texture; strain it if it’s particularly watery.
Granulated sugar: Sweetens the filling without making it cloying—the perfect amount to let the ricotta shine.
Lemon juice: A hint of acidity brightens the filling and balances the richness of the cheese.
Almond extract: Just a drop transforms the filling with a subtle depth that complements the ricotta beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Citrus Swap

Substitute orange zest and juice for the lemon for a slightly different aromatic profile that pairs wonderfully with the ricotta.

Chocolate Chip Addition

Fold 1/2 cup mini chocolate chips into the ricotta filling for a twist that children and adults alike will adore.

Seasonal Berry Version

Add 1 cup of fresh berries (strawberries, blueberries, or raspberries) to the filling for a fruity dimension that’s especially lovely in spring and summer.

Traditional Easter Variation

Add 1/4 teaspoon cinnamon, a pinch of nutmeg, and 1/4 cup candied citrus peel to the filling for a festive version often served at Easter celebrations.

How to Make Italian Ricotta Pie

Step 1: Prepare the Pasta Frolla Dough

Combine flour, powdered sugar, baking powder, lemon zest, and salt in a food processor with a few pulses. Add cold butter and pulse until it resembles small pebbles. With the processor running, add eggs and process until a cohesive ball forms. Divide the dough in half for top and bottom crusts.

Step 2: Form and Pre-Bake the Bottom Crust

Roll half the dough into an 11-inch circle and place in a 9-inch deep-dish pie plate. Tuck edges under, prick the bottom with a fork, and freeze for at least 10 minutes. Meanwhile, roll the second half into a 10-inch circle and refrigerate. Line the chilled bottom crust with parchment and pie weights, then blind bake at 375°F for 20 minutes. Remove weights and parchment, then bake 5 more minutes until lightly golden.

Step 3: Prepare the Ricotta Filling

In a large bowl, whisk the strained ricotta until lightened. Add sugar, eggs, lemon juice, lemon zest, and almond extract, whisking until smooth and well combined. The mixture should be pourable but still have body.

Step 4: Assemble and Bake the Pie

Pour the filling into the slightly cooled pre-baked crust. Score the top crust in a lattice pattern using a fork, being careful not to cut through the dough. Brush both the edges of the bottom crust and the top crust with egg wash. Place the top crust over the filling and seal the edges, trimming any excess. Bake on a rimmed baking sheet at 375°F for 40-50 minutes until golden and the filling has puffed except for a small spot in the center.

Step 5: Cool and Serve

Allow the pie to cool for at least 2 hours before slicing. This waiting period is crucial for the filling to set properly and develop its full flavor profile.

Pro Tips for Making the Recipe

Cold Ingredients Matter: Keep your butter cold until the moment you use it for the flakiest crust possible.
Don’t Skip the Straining: If your ricotta seems watery, definitely take the time to strain it—this prevents a soggy bottom crust and ensures the proper texture in your filling.
Watch the Baking Time Carefully: The pie is done when most of the filling has puffed up but a small center portion still appears slightly underset. It will continue to cook and set as it cools.
Score Don’t Slice: When creating the pattern on the top crust, press firmly with the fork but don’t cut through the dough—this allows steam to escape while keeping the filling contained.
Use a Metal Pie Dish: For the crispest crust, especially on the bottom, a metal pie dish conducts heat more efficiently than glass or ceramic.

How to Serve

Perfect Pairings

Serve a slice with a dollop of lightly sweetened whipped cream, a scattering of fresh berries, or a light dusting of powdered sugar for an elegant presentation.

Beverage Companions

This pie pairs beautifully with espresso, cappuccino, or a glass of Vin Santo for an authentic Italian experience. For a non-alcoholic option, try a cup of Earl Grey tea.

Meal Positioning

While traditionally served as dessert, this ricotta pie also makes a wonderful addition to a brunch spread, especially around Easter or other spring celebrations.

Make Ahead and Storage

Storing Leftovers

Cover any leftover pie loosely with foil or plastic wrap and refrigerate for up to 4 days. The flavors often deepen and improve after a day in the refrigerator!

Freezing

While best enjoyed fresh, you can freeze the baked and fully cooled pie for up to 1 month. Wrap tightly in plastic wrap followed by foil. Thaw overnight in the refrigerator before serving.

Reheating

If you prefer to serve the pie warm, reheat individual slices briefly in a 300°F oven for about 10 minutes, or until just warmed through. Avoid microwave reheating as it can make the crust soggy.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

While whole-milk ricotta produces the creamiest, most luxurious texture, part-skim can work in a pinch. The filling may be slightly less rich, but the pie will still be delicious. You’re less likely to need to strain part-skim ricotta, but check it for excess moisture anyway.
Why did my filling crack after baking?

Cracks usually indicate that the pie was baked at too high a temperature or for too long. Next time, make sure your oven temperature is accurate (use an oven thermometer if possible), and remove the pie when the center still has a slight jiggle—it will continue to set as it cools.
Can I make this pie without a food processor?

Absolutely! You can make the pasta frolla dough by hand using a pastry cutter or two knives to cut the butter into the dry ingredients, then mix in the eggs with a fork until the dough comes together. It requires a bit more elbow grease but works just as well.
Is there a good substitute for almond extract?

If you don’t have or don’t care for almond extract, vanilla extract makes an excellent substitute. You could also try a touch of amaretto liqueur (about 1 tablespoon) for a similar flavor profile with a subtle sophistication.

Final Thoughts

This Italian Ricotta Pie is more than just a dessert—it’s a connection to generations of Italian bakers who perfected this balance of creamy filling and tender crust. I hope you’ll try this recipe and experience the joy of creating something truly special that brings people together around your table. There’s something magical about the moment when you slice into the perfectly baked pie, revealing the luscious, creamy interior beneath that golden crust. Whether it becomes part of your holiday traditions or a special weekend treat, this ricotta pie is sure to create delicious memories!