If you’re new to ricotta pies, this recipe is an ideal place to begin: no water bath, no complicated techniques — just gentle mixing and careful baking. The result is a creamy, vintage-style pie that looks elegant with minimal fuss. The crust is a classic Italian pasta frolla, the filling comes together quickly and is brightened with lemon. It’s a perfect dessert for Easter, spring gatherings, and other celebrations.
I’ve baked this many times over the years, and each time it reminds me why it’s a favorite. It’s lighter than a cheesecake but still rich and satisfying without feeling heavy.
Classic Italian pie
Ricotta pie has a timeless appeal: its gently sweet, rustic filling tastes old-fashioned in the best way. This version includes lemon for brightness and a splash of Marsala wine, which is optional but lends an unmistakably Italian note.
We enjoy it year-round — for Easter and Christmas, for birthdays, and for casual dinners when a comforting, lemony ricotta pie is called for. It accepts variations easily, especially other citrus flavors, and pairs well with a simple dusting of powdered sugar or a small spoonful of softly whipped cream.
– Toni ⭐️⭐️⭐️⭐️⭐️
I was looking for a ricotta pie to make this Easter that recalled my Nonna’s, and this delivered. Everyone loved it — exactly the nostalgic flavor I wanted.
– Jen ⭐️⭐️⭐️⭐️⭐️
This was amazing — my husband wanted it for his birthday and it was perfect.
– Donna ⭐️⭐️⭐️⭐️⭐️
My whole family loved this recipe. I made it again the next week. The crust is perfect.
Testing notes
Use whole-milk ricotta: Full-fat ricotta gives a smoother, richer filling. If the ricotta is watery, drain it — excess moisture often causes a soggy crust. Lower-fat ricotta can work, but add a tablespoon of cream or melted butter for more richness.
Texture options: I usually leave the ricotta slightly grainy because that texture is characteristic of the cheese, but you can process it briefly for a velvety filling if preferred.
Marsala is optional: This sweet fortified wine adds depth; if you prefer not to use alcohol, increase the vanilla to compensate.
Don’t overmix: Mix until combined, then fold in the whipped egg whites gently. Avoid vigorous beating so the filling stays light.
Use a deep-dish pie plate: A high-sided pan prevents overflow and ensures you have enough room for the filling.
Blind-bake the crust: A short pre-bake (about 15 minutes) helps keep the bottom flaky and golden, preventing sogginess.
Remove while slightly jiggly: Take the pie out when the center still trembles a little. Ricotta dries faster than cream-cheese–based fillings, so avoid overbaking if you want a creamy center.
Cool and chill: Like many custard-style pies, this one tastes and slices better after several hours in the refrigerator. Chill at least 4–6 hours, ideally overnight.
My favorite pie pans
I bake this pie often and prefer either a 9.5-inch ceramic deep-dish pie pan or a metal pie pan with a removable bottom. Both types have higher sides, which is helpful when filling to the brim so you don’t end up with leftover filling.
About ricotta cheese
Ricotta is a soft, slightly grainy cheese traditionally made from whey, commonly available in cow’s-milk varieties. The ricotta used here is the supermarket-style whole-milk ricotta: creamy, moist, and mildly sweet. Quality varies by brand; if possible, choose ricotta from a reputable source or make your own for the freshest flavor. For this pie, I always use whole-milk ricotta.
Process steps
Rolling pie dough
Start with cold dough straight from the refrigerator. Keep your workspace floured, use a rolling pin, and have the pie pan ready. A pastry scraper or spatula helps lift the dough into the pan without stretching it.
Sweet crust
This recipe uses pasta frolla, a classic Italian sweet pastry dough. You can make it by hand or in a food processor. The dough keeps well in the refrigerator for a few days and freezes for up to a month.
Ricotta filling
Stir
The filling has two parts: the ricotta combined with yolks and flavorings, and whipped egg whites folded in at the end. Mix the ricotta, sugar, and a little flour until smooth, add egg yolks, cream, sour cream, lemon, vanilla (and Marsala if using), then fold in the beaten whites gently.
Vintage Kitchen Tip
If your ricotta seems watery, drain it in a strainer lined with cheesecloth over a bowl. Let the liquid drain for at least 30 minutes, or refrigerate while draining for several hours if needed. Draining improves texture and prevents a soggy crust.
Egg whites
Beat egg whites with a pinch of salt until they form medium-firm peaks. Make sure bowls and beaters are dry and free of grease to achieve maximum volume. Fold whites into the ricotta base in two additions, keeping the mixture airy.
Baking the pie
Fill the prepared pan
Blind-bake the crust briefly to prevent sogginess, then pour in the ricotta filling. Place the filled pan into a preheated oven so it’s easier to transfer and bake until the top is golden and the center barely jiggles.
When is it done?
Remove the pie from the oven while the center still has a slight wobble and the top is golden. If it feels completely firm, it may be overbaked and less creamy.
Can you make it with a lattice top?
Yes. If you prefer a lattice, divide the dough so you have enough for a full bottom and strips for a decorative top. The filling holds up nicely beneath a light lattice crust.
Serving
A light dusting of powdered sugar is traditional and attractive, but the pie is delicious plain as well. Some like a small dollop of whipped cream and a little lemon zest on top — use what you enjoy, but the ricotta filling stands well on its own.
If you try this recipe and enjoyed it, please leave a comment or rating where you found it — feedback is always appreciated. If something didn’t go as expected, include details and I’ll help troubleshoot.
Ricotta Pie Recipe (with Italian pie crust)
Prep time: about 45 minutes (plus chilling). Cook time: about 50–60 minutes. Serves: 8.
Ingredients
For the Italian pie dough
- 1 recipe for Italian pasta frolla (sweet shortcrust) — chilled
For the ricotta filling
- 1 pound whole-milk ricotta, drained if watery
- 1/2 cup sugar
- 1 tablespoon all-purpose or cake flour
- 4 egg yolks, room temperature
- 1/4 cup heavy cream, room temperature
- 1/4 cup sour cream, room temperature
- 1 teaspoon vanilla extract (use 2 teaspoons if omitting Marsala)
- 1 tablespoon lemon zest
- 1 teaspoon lemon juice
- 3 tablespoons Marsala wine (optional)
- 4 egg whites, room temperature
- Pinch of salt
Instructions
For the dough
- Prepare a 9-inch deep-dish pie pan or a pan with a removable bottom. Roll the chilled pasta frolla on a lightly floured surface until a few inches larger than the pan, then ease it into the pan without stretching and trim or patch edges as needed.
- Prick the bottom with a fork, then refrigerate for 45 minutes to 1 hour, or freeze for about 20 minutes to firm the dough.
- Preheat the oven to 350°F (180°C). Blind-bake the crust for about 15 minutes with parchment and weights, then remove the weights and bake 4–6 minutes more until the surface looks dry but not fully browned.
For the cheese filling
- In a bowl, combine the drained ricotta, sugar, and flour until smooth.
- Add the egg yolks, heavy cream, sour cream, vanilla, lemon zest, lemon juice, and Marsala if using. Mix until evenly combined.
- In a clean, dry bowl, beat the egg whites with a pinch of salt until medium-firm peaks form. Gently fold the whites into the ricotta mixture in two additions, keeping the batter light and airy.
- Pour the filling into the pre-baked, cooled crust and bake at 350°F (180°C) for 50–60 minutes, until the top is golden and the center still jiggles slightly.
- Cool completely on a wire rack, then cover and refrigerate at least 4–6 hours (overnight is best) before slicing.
- Store leftovers refrigerated, covered, for up to 4–5 days.
Notes
- Draining ricotta: If the ricotta is watery, drain it in a colander lined with cheesecloth. For best results, drain at least 30 minutes; if draining several hours or overnight, refrigerate while draining.
- Smoother filling: If you prefer a very smooth texture, briefly process the ricotta in a food processor before mixing.
- Flavor variations: Add a touch of almond extract with the vanilla, or swap Marsala for a nutty or citrus liqueur. You can also fold in 1/2 cup chocolate chips, or stir in toasted chopped walnuts or pistachios.