Italian Ricotta pie is a delicious creamy pie made from ricotta, eggs and lemon and quite addictive. Traditionally ricotta pie is made at Easter and holidays but you can make this easy sweet Italian pie anytime of year. This easy Italian ricotta cheese pie is so good that you will want to look for reasons to make it all the time.
What is Italian ricotta pie
Now there are as many recipes for Italian ricotta pie as there are recipes for red sauce. The basic ingredients are always, ricotta, egg, sugar, lemon and pie crust.
Italian ricotta pie is sometimes called ricotta Easter pie because it is traditional to serve this at Easter. My family loves eating this Italian pie at Christmas and all holidays, not just Easter.
Why this is the best Italian ricotta pie
In this ricotta pie recipe I added a bit of sour cream to give the final pie a smooth creamy texture and to eliminate the dryness that can sometimes happen with this Italian dessert. If you have eaten ricotta pie that cracks, this will fix that.
This Italian ricotta pie is also a very simple and uncomplicated recipe. Italians love making this ricotta pie and this pizzelle recipe (an Italian thin cookie) at the holidays. Both are very simple and so good.
It makes a great make ahead dessert and it is just so delicious.
The ricotta pie will a need a little time to set up in the refrigerator after cooling but it is well worth the wait. It is at this point that it goes from a custardy texture to a smooth and dense pie.
If I have time, I love doing a little extra and making a blackberry simple syrup to drizzle over the top since the blackberries go so well with the lemon in this ricotta pie.
Simple Ingredients For This Easter Ricotta Pie
The ingredients for this ricotta pie are so simple. Most of the items you probably already have in your kitchen. Here is what you need:
- pie crust
- Whole milk ricotta
- Granulated sugar
- Sour cream
- All purpose flour
- Large eggs
- Vanilla extract
How to make Italian Ricotta Pie
If you have never made a ricotta pie before, this is the best ricotta pie recipe to start with. Because it has sour cream in it, this ricotta pie always comes out moist.
Here is how to make it:
- Prep: Add your pie crust to a 9 inch round pie pan. Pre-heat your oven to 350 degrees.
- Mix: In a large bowl add your eggs, vanilla and sugar and mix well. Next add your ricotta, sour cream, lemon zest and lemon juice and mix. Add your flour and salt and mix.
- Bake: Pour your ricotta mixture into your pie pan and bake.
- Cool: Let cool completely.
- Chill: Refrigerate for at least 2 hours but preferably 4 hours.
How to store and serve Italian ricotta pie
Ricotta pie is best served chilled, much like a pumpkin pie. Since the ricotta pie has ricotta and eggs it is best to store it in the fridge until ready to use.
We love making this ricotta pie ahead of time (up to 2 days) and having it already chilled and ready for when we want to serve it.
This is especially helpful when entertaining. Though it is optional, we always love sprinkling a little ground cinnamon on our ricotta pie slices before serving.
Cinnamon and ricotta are a match made in heaven. Try it out and see!
More Ricotta Recipes
For More Italian Recipes
- Torta Tenerina- Italian Brownie Cake
- Buttermilk Vanilla Panna Cotta
- Sultana Cookies- Italian Cornmeal Cookies
- Baked Italian Sausage
- Italian Rice Pudding
- Rigatoni Amatriciana
- Italian Meat Sauce
Smooth and Creamy Italian Ricotta Pie
- 1 pie crust For pie crust recipe, see link below in the notes.
- 2 cups ricotta Whole milk ricotta
- 1 cup granulated sugar
- ¼ cup sour cream
- ¼ cup all purpose flour
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 lemon zest of the lemon and the juice
- pinch of salt
- Add your pie crust to a 9 inch round pie pan and crimp the edges and remove any excess crust.
- Set aside.
- Pre-heat your oven to 350 degrees.
- In a large bowl add your eggs, vanilla and sugar and mix well for 1 minute.
- Now add your ricotta, sour cream, lemon zest and lemon juice and mix it all in.
- Add your flour and salt and mix for 1 minute until yo do not see any more lumps.
- Pour your ricotta mixture into your pie pan and place in the pre-heated oven.
- Bake for 40-50 minutes or until the texture of the pie is firm and not jiggly.
- Remove from the oven and let cool completely.
- Refrigerate for at least 2 hours but preferably 4 hours.
- Serve as is, with whipped cream or sprinkled with a little fresh cinnamon.