Italian Ricotta Pie Recipe

There’s nothing quite like the creamy, delicate sweetness of Italian Ricotta Pie. This beloved classic is a must-have for festive gatherings—or anytime you crave a little taste of Italy at home. With its luscious ricotta filling and gentle hint of vanilla and cinnamon, every bite feels like a celebration.

this …

Ingredients You’ll Need

At the heart of every Italian Ricotta Pie lies simple, honest ingredients—each one playing its own special role in the pie’s inviting flavor and creamy, feather-light texture. Let’s peek into what goes into this timeless treat and why it matters.

• Pie crust: Use a classic pastry dough or even a good-quality store-bought crust for a tender base that holds the custard filling perfectly.
• Milk: This adds moisture and a silky smoothness to the filling—whole milk works best for creaminess, but 2% will do in a pinch.
• Cornstarch: The secret to setting the pie gently without toughness; it thickens the custard just enough while keeping it delicate.
• Ricotta cheese: The true star! Choose whole milk ricotta for the richest, most authentic Italian Ricotta Pie experience.
• Eggs: These give the filling structure and help achieve that irresistible, custardy bite.
• Vanilla extract: Just a teaspoon brings warmth and inviting aroma to the filling—don’t skip it!
• Granulated sugar: Balances the gentle tang of ricotta with just the right amount of sweetness.
• Cinnamon: A whisper of spice that laces every bite with cozy, comforting notes.

Variations

One of my favorite things about this Italian Ricotta Pie recipe is just how easy it is to personalize. A few tweaks or swaps can create an entirely different dessert—so feel free to make it your own!

• Citrus Twist: Add a teaspoon of grated lemon or orange zest to the filling for a fresh, springy flavor.
• Chocolate Chips: Fold in a handful of mini chocolate chips for little pockets of melty sweetness in each slice.
• Raisin & Pine Nut: For an old-school Italian bakery touch, stir in a handful of golden raisins and some chopped pine nuts.
• Gluten-Free: Use your favorite gluten-free pie shell and double-check that your cornstarch is certified GF if cooking for those with gluten sensitivities.

How to Make Italian Ricotta Pie

Step 1: Prepare the Pie Crust

Start by preheating your oven to 350°F. Roll out your pie crust and fit it into a 9-inch pie dish, gently pressing it into the corners and crimping the edges if you’re in the mood for a decorative touch. This step creates the perfect, sturdy foundation for your luscious ricotta filling.

Step 2: Mix Milk and Cornstarch

In a large mixing bowl, whisk together half of the milk and all the cornstarch until the mixture is fully smooth—no lumps allowed! This ensures your filling will bake up creamy and free from any gritty bits.

Step 3: Blend the Filling

Add the rest of the milk, ricotta, eggs, vanilla, sugar, and cinnamon to the milk-cornstarch mixture. Whisk vigorously until everything is completely blended—the mixture should be silky smooth and pale in color. Don’t be afraid to take a few minutes here; a well-mixed batter means a flawless Italian Ricotta Pie!

Step 4: Pour & Bake

Carefully pour the ricotta custard into your prepared pie shell. Transfer the pie to the oven, centering it on the middle rack. Bake for 55–65 minutes, or until the top is lightly golden and the center just barely jiggles when you wiggle the pan. This little bit of movement means you’re about to get the dreamiest texture once it cools.

Step 5: Cool & Chill

It’s tempting…but don’t slice into your pie just yet! Let it cool completely on a wire rack, then refrigerate for at least 1 hour (longer if you can resist). Chilling is the secret to easy slicing and that beautifully set filling Italian Ricotta Pie is known for.

How to Serve Italian Ricotta Pie

Garnishes

A dusting of powdered sugar is the traditional finishing touch for Italian Ricotta Pie, but you can also scatter a few toasted almonds, citrus zest curls, or drizzle with a little honey for an extra-special sparkle. Simple always wins here—let that gorgeous custard shine!

Side Dishes

This pie is lovely alongside a cup of strong coffee or a glass of dessert wine. For a spring brunch or holiday spread, pair it with a fresh fruit salad or lightly dressed berries for a bright, complementary bite.

Creative Ways to Present

Serve Italian Ricotta Pie as elegant wedges on pretty plates, or try cutting it into small squares for a bite-sized dessert tray. For a festive table, decorate with edible flowers or ribbon a little cinnamon on top using a stencil for extra flair.

Make Ahead and Storage

Storing Leftovers

Cover any leftover Italian Ricotta Pie snugly with plastic wrap or foil and store in the refrigerator. It will stay fresh and delicious for up to four days—if it lasts that long!

Freezing

Yes, you can freeze Italian Ricotta Pie! Cool the pie completely, wrap it tightly in plastic and a layer of foil, and freeze for up to two months. Thaw overnight in the fridge before serving for best texture.

Reheating

You can enjoy this pie cold or let it come to room temperature. If you prefer a hint of warmth, gently reheat individual slices in the microwave for just 10–15 seconds—but avoid overheating to preserve the custard’s silky texture.

FAQs

Final Thoughts

If you’re craving comfort, elegance, and a slice of true Italian tradition, this Italian Ricotta Pie is pure joy in every bite. I hope you find as much delight in baking and sharing it as I do—just one taste, and you’ll see why it’s always the star of any special table!

Print