Homemade Ricotta Pie: Easy Step-by-Step Guide

Looking for a dessert that’s light yet indulgent? Ricotta Pie is the answer. With its creamy texture and subtle citrus notes, this Italian favorite feels elegant without being fussy. Imagine a silky ricotta filling scented with lemon and orange zest, baked inside a tender crust. It’s refreshing, not overly sweet, and perfect for any occasion—whether it’s a holiday gathering, Sunday lunch, or simply a treat with your afternoon coffee.

---

Why You’ll Love This Pie

✅ Light, creamy, and not too sweet—perfect for when you want dessert that isn’t heavy.
✅ Fresh citrus flavor makes it feel bright and special.
✅ Simple ingredients, easy to prepare.
✅ Can be made ahead and served chilled.
✅ Works for both everyday desserts and holiday celebrations.

---

Ingredients

For the Crust (or use store-bought pie dough):

• 1 ¼ cups (150 g) all-purpose flour
• ½ tsp salt
• ½ cup (115 g) unsalted butter, cold and cubed
• 3–4 tbsp ice water

For the Filling:

• 2 cups (475 g) ricotta cheese, drained
• ¾ cup (150 g) granulated sugar
• 3 large eggs
• Zest of 1 lemon
• Zest of 1 orange
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 tbsp all-purpose flour

Optional Garnish:
Powdered sugar, fresh berries, or thin citrus slices

---

Equipment

• 9-inch pie dish
• Mixing bowls
• Whisk or hand mixer
• Rolling pin (if making crust)
• Cheesecloth or paper towels (to drain ricotta)

---

Step-by-Step Instructions

Step 1 – Prepare the Crust

• Mix flour and salt in a bowl.
• Cut in cold butter until mixture looks like crumbs.
• Add ice water a tablespoon at a time until dough comes together.
• Shape into a disk, wrap, and chill for 30 minutes.

Step 2 – Make the Filling

• Preheat oven to 350°F (175°C).
• In a large bowl, whisk ricotta, sugar, eggs, lemon zest, orange zest, vanilla, and salt until smooth.
• Stir in flour until just combined.

Step 3 – Assemble the Pie

• Roll out the dough and place it into a 9-inch pie dish. Trim and crimp the edges.
• Pour in the ricotta mixture and smooth the top.

Step 4 – Bake

• Bake for 50–55 minutes, until the center is just set and the top is lightly golden.
• Cool completely, then refrigerate at least 2 hours before serving.

Step 5 – Serve

• Dust with powdered sugar and garnish with citrus slices or berries. Serve chilled or at room temperature.

---

Pro Tips for the Best Ricotta Pie

• Drain ricotta well — too much moisture will make the pie runny.
• Don’t overbake — the center should have a slight jiggle when you remove it.
• Use freshly grated citrus zest for the brightest flavor.
• Let it cool fully — flavors develop as it rests in the fridge.

---

Easy Variations & Substitutions

• Chocolate Chip Twist: Add ½ cup mini chocolate chips to the filling.
• Easter Style: Fold in ¼ cup candied fruit or citron for a traditional Italian version.
• Almond Flavor: Replace vanilla with almond extract for a nutty note.
• No-Crust Option: Bake filling directly in a greased pie dish for a crustless pie.
• Gluten-Free: Use gluten-free flour for crust or a gluten-free ready-made base.

---

Serving, Pairing & Storage

• Serve: Best chilled with coffee, espresso, or a glass of dessert wine.
• Pair: Fresh fruit, whipped cream, or a drizzle of honey.
• Storage: Refrigerate covered for up to 4 days.
• Freeze: Wrap slices well and freeze up to 1 month. Thaw overnight in the fridge.

---

Frequently Asked Questions

Q: Can I use store-bought pie crust?
A: Yes, it works perfectly if you want to save time.

Q: Does the ricotta need to be drained?
A: Yes — excess moisture will make the filling watery.

Q: Can I make this ahead?
A: Absolutely. Ricotta pie actually tastes better after a day in the fridge.

Q: Can I add other flavors?
A: Yes — chocolate chips, candied fruit, or even a splash of limoncello are all delicious additions.

---