Name: Italian Easter Ricotta Pie Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 2 h 20 min
Yield: 10
Cuisine: Italian
Ingredients: 2½ cups all-purpose flour; ½ cup granulated sugar; ½ teaspoon baking powder; ¼ teaspoon salt; ¾ cup (1½ sticks) unsalted butter, cold and cubed; 2 large eggs; 1 teaspoon vanilla extract; Zest of 1 lemon; 2 pounds (about 4 cups) whole-milk ricotta cheese, well-drained; 1 cup granulated sugar; 6 large eggs; 2 teaspoons vanilla extract; Zest and juice of 1 lemon (or orange for variation); ½ cup mini chocolate chips (optional); ¼ cup candied citron or orange peel, chopped (optional); Pinch of cinnamon or dash of orange blossom water (optional)

Italian Easter Ricotta Pie is a creamy, lightly sweetened dessert featuring smooth ricotta cheese baked in a buttery shortcrust pastry crust, often flavored with citrus zest, vanilla, and sometimes mini chocolate chips or candied fruit for a festive touch.

Why You’ll Love This Recipe

This timeless Italian Easter Ricotta Pie brings the warmth and tradition of family gatherings straight to your table. Its velvety ricotta filling strikes the perfect balance—not too sweet, not overly rich—while the subtle notes of lemon or orange zest add a bright, spring-like freshness that evokes the joy of the holiday season.

The buttery, tender pasta frolla crust provides a delightful contrast in texture, crumbling beautifully with each bite. Easy to prepare ahead (flavors actually improve after a day in the fridge), it’s forgiving for bakers of all levels yet impressive enough to wow guests.

Whether enjoyed as a classic Easter finale or a cozy year-round treat with coffee, this pie delivers comforting nostalgia and pure indulgence in every slice—it’s the kind of recipe that creates new memories while honoring old ones.

Yield: 10 slices

Italian Easter Ricotta Pie Recipe

Creamy ricotta filling in a buttery crust—classic Italian Easter delight!

Prep Time 30 minutes

Cook Time 50 minutes

Additional Time 1 hour

Total Time 2 hours 20 minutes

Ingredients

For the Pasta Frolla Crust

2½ cups all-purpose flour
½ cup granulated sugar
½ teaspoon baking powder
¼ teaspoon salt
¾ cup (1½ sticks) unsalted butter, cold and cubed
2 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon

For the Ricotta Filling

2 pounds (about 4 cups) whole-milk ricotta cheese, well-drained
1 cup granulated sugar
6 large eggs
2 teaspoons vanilla extract
Zest and juice of 1 lemon (or orange for variation)
½ cup mini chocolate chips (optional)
¼ cup candied citron or orange peel, chopped (optional)
Pinch of cinnamon or dash of orange blossom water (optional)

Instructions

Start with the crust: In a food processor or by hand, combine flour, sugar, baking powder, salt, and lemon zest. Add cold butter cubes and pulse (or cut in with a pastry blender) until the mixture resembles coarse crumbs—like wet sand that holds together when pinched.
Add eggs and vanilla, then mix gently just until a soft dough forms—don’t overwork it, or the crust will toughen. Wrap in plastic and chill in the fridge for at least 1 hour (or up to overnight) to relax the gluten and make rolling easier.
While the dough chills, prepare the filling: Press the ricotta through a fine-mesh sieve or food mill into a large bowl for ultra-smooth texture—this step is key for that dreamy creaminess!
In the same bowl, whisk sugar into the ricotta until fully incorporated and slightly fluffy. Beat in eggs one at a time, mixing well after each for even distribution.
Stir in vanilla, lemon zest and juice, and any optional add-ins like mini chocolate chips or candied peel—fold gently to keep air bubbles minimal and prevent cracking during baking.
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out about two-thirds of the chilled dough to fit a 9-inch pie dish or springform pan, leaving a slight overhang.
Gently press the dough into the pan, trimming excess if needed. Pour the ricotta filling into the crust, smoothing the top with a spatula for an even surface.
Roll out the remaining dough and cut into strips (about ½-inch wide) to create a classic lattice top—arrange in a crisscross pattern over the filling for that beautiful traditional look.
Crimp or flute the edges to seal, then brush the lattice with a light egg wash (1 egg beaten with a splash of milk) for a golden shine. Bake on the lower oven rack for 50-60 minutes until the filling is set (slightly jiggly in the center) and the crust is golden.
Cool completely on a wire rack (at least 1-2 hours), then refrigerate for a few hours or overnight—the pie slices best when fully chilled. Dust with powdered sugar before serving for an elegant finish!

Notes

Drain ricotta thoroughly to avoid sogginess. This pie improves with age—make it a day ahead! For authenticity, seek sheep's milk ricotta if available. Serve at room temperature or chilled with fresh berries or espresso.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 784Total Fat 31gSaturated Fat 18gUnsaturated Fat 13gCholesterol 218mgSodium 237mgCarbohydrates 105gFiber 2gSugar 49gProtein 22g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

For the smoothest filling, drain excess liquid from the ricotta by letting it sit in a fine-mesh sieve for 30-60 minutes or overnight in the fridge— this prevents a watery pie. Use whole-milk ricotta for richer flavor and creamier texture; low-fat versions can turn grainy. Don’t overmix the filling after adding eggs to avoid incorporating too much air, which can cause cracking or puffing during baking.

Chill the dough thoroughly before rolling to make it easier to handle and prevent shrinking. If using a springform pan, line the bottom with parchment for easy release. Bake on the lower rack to ensure even cooking without over-browning the top.

Let the pie cool completely at room temperature before refrigerating to set properly and develop deeper flavors. For a glossy finish, brush the lattice strips with egg wash before baking. Test doneness with a knife inserted in the center—it should come out mostly clean with a few moist crumbs.

Ingredients Notes

Ricotta cheese forms the luxurious base—opt for high-quality, whole-milk varieties (preferably sheep’s milk for authenticity in some regional versions) as it provides creaminess and subtle tang without being overpowering.

Eggs bind and lighten the filling, creating that signature custard-like texture; fresh, large eggs work best. Sugar sweetens gently—granulated white keeps it classic, but a touch of honey can add floral depth in traditional Neapolitan styles. Citrus zest (lemon or orange) brightens the richness and cuts through the dairy for essential holiday freshness.

Vanilla extract enhances warmth, while optional mini chocolate chips or candied citron/orange peel introduce delightful bursts of contrast and texture. For the crust, all-purpose flour, butter (or traditional lard), sugar, and a pinch of baking powder create a tender, sweet pasta frolla that’s sturdy yet flaky. Orange blossom water or fiori di Sicilia (if available) delivers that iconic aromatic note in many authentic versions.

Variations and Substitutions

Customize this pie to suit your taste or pantry! For a classic Neapolitan twist (Pastiera Napoletana), incorporate cooked wheat berries (grano cotto) into the filling for chewy texture, along with candied citron, orange peel, and orange blossom water—replace some ricotta with pastry cream for extra silkiness.

Add mini chocolate chips or chopped candied fruit for bursts of sweetness, or swirl in cinnamon for warmth. For a lighter version, substitute part of the ricotta with drained Greek yogurt or mascarpone. Use store-bought pie crust or puff pastry if short on time, though homemade pasta frolla is worth the effort.

Gluten-free flour blends work well for the crust with minor adjustments. For a crustless option, bake directly in a greased pan as a ricotta cheesecake-style dessert. Add anise extract or fennel seeds to the crust for a subtle licorice note popular in some family recipes. In Sicilian variations, include Marsala wine in the filling for deeper flavor.

Storage Options

Store the cooled pie tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 4-5 days—the flavors meld beautifully over time, making it even better the next day. Serve chilled or at room temperature.

Avoid freezing the whole pie, as the ricotta texture may become grainy upon thawing; however, individual slices can be frozen wrapped tightly for up to 1 month (thaw overnight in the fridge). If making ahead for Easter, prepare up to 2 days in advance and store refrigerated.