Ricotta Pie always brings me back to my grandmother’s kitchen on a rainy afternoon the smell of warm flour clinging to her apron, a radio softly playing hymns, and a custardy pie cooling on the windowsill while cousins chased each other on the porch. Those slow, simple moments taught me that the best recipes are made with heart, good ingredients, and a little patience no fuss required.
I’m a home cook who learned by watching and doing. I spent years at my mother’s shoulder, turning the pages of church cookbooks while she showed me how a handful of pantry staples turns into dinner that hugs you. These days I share recipes from my cozy kitchen in Louisville dishes that speak to real families and busy weeknights. My approach keeps things straightforward: family-friendly, tested in ordinary kitchens, and always pork-free.
If you like recipes that remind you of Sunday suppers and practical tips that make weeknights easier, you’ll find the same warmth here that I learned from my mom and grandmother. For a lighter, citrusy spin, I love pairing ricotta desserts with orange notes see my take on orange ricotta puffs for a festive twist. I also have a soft spot for almond and coconut flavors; they work beautifully with creamy fillings and bring a comforting twist to classics. These little traditions are why I test recipes until they’re simple, dependable, and ready for your table.
Table of Contents
Table of Contents
How to prepare Ricotta Pie
Ingredients :
2 cups ricotta cheese, 3/4 cup sugar, 3 large eggs, 1 teaspoon vanilla extract, 1 teaspoon lemon zest, 1/4 teaspoon almond extract, 1 pie crust (store-bought or homemade), Powdered sugar for dusting (optional)
Directions :
- Preheat your oven to 350°F (175°C)., 2. In a mixing bowl, combine the ricotta cheese, sugar, eggs, vanilla extract, lemon zest, and almond extract. Mix until smooth and well combined., 3. Roll out the pie crust and fit it into a 9-inch pie pan., 4. Pour the ricotta mixture into the crust, spreading it evenly., 5. Bake in the preheated oven for 45-50 minutes, or until the filling is set and the top is lightly golden., 6. Allow to cool, then dust with powdered sugar if desired., 7. Serve chilled or at room temperature.
Why this recipe works
This Ricotta Pie succeeds because it relies on simple chemistry and wholesome ingredients that you likely already have. Ricotta gives a light, creamy texture that’s different from dense custards it sets tenderly while staying moist. The balance of sugar, eggs, and a touch of almond and lemon brightens the filling and keeps it from tasting flat. The crust acts as a gentle frame, letting the delicate Ricotta Pie filling be the star without overpowering its subtle flavor.
Because the filling mixes up quickly and holds its structure while baking, this recipe is forgiving for home cooks. It tolerates slight variations in mixing and timing, so it’s perfect for weeknight baking or a relaxed weekend project. If you prefer a slightly sweeter or more aromatic pie, adjust the sugar by a tablespoon or two, or increase the lemon zest for extra brightness. For variations with nuttier notes, try one of my favorite pairings a ricotta coffee cake or a pistachio-almond riff find ideas like my pistachio-almond ricotta coffee cake for inspiration. Overall, this Ricotta Pie stands out because it’s accessible, comforting, and reliably delicious every time you bake it.
How to prepare Ricotta Pie
Start by gathering everything: measure the ricotta, sugar, eggs, and flavorings so you can mix smoothly. Place the ricotta in a medium bowl and beat it gently to break up any lumps before adding the sugar. Incorporate the eggs one at a time, blending until the mixture becomes silky you should see it lighten slightly. Fold in the vanilla, lemon zest, and almond extract last so their aromas stay bright. Fit a rolled pie crust into a 9-inch pan and crimp the edges; you don’t need a fancy crust here, just an even, sturdy base.
Pour the ricotta filling into the prepared crust and smooth the top. Bake at 350°F for 45–50 minutes: the Ricotta Pie will appear set with a faint jiggle in the center and a light golden color on top. Let it cool to room temperature, then chill for a couple of hours if you prefer a firmer slice. Serving chilled emphasizes the creamy texture, while serving at room temperature keeps it a little softer. Small adjustments to bake time change the final texture a slightly shorter bake gives a softer custard, and a few extra minutes give a firmer slice. This straightforward method makes the Ricotta Pie approachable for cooks of any skill.
Serving ideas
A good Ricotta Pie goes with simple accompaniments that don’t compete with its creamy filling. For dessert, a dusting of powdered sugar and a scattering of fresh berries strawberries, raspberries, or blueberries brings color and a fresh contrast. Spoon on a light lemon curd or berry compote if you like a brighter, more tart counterpoint to the creamy ricotta. For a brunch twist, serve slices alongside coffee and a platter of citrus-marinated fruit. If you want a little crunch, top each slice with toasted almond slivers or a sprinkle of chopped pistachios to add texture without overwhelming the pie’s delicate flavor.
A drizzle of honey across a warm slice enhances the custardy notes and makes each bite feel indulgent without being heavy. For those who prefer a chocolate finish, a few shaved dark chocolate curls on top add elegance. Pairing the Ricotta Pie with a simple salad for a light afternoon gathering can also work think arugula with orange segments and a honey vinaigrette for balance. These serving ideas keep the pie family-friendly and flexible, ready for holiday tables or a quiet weeknight treat.
How to store it properly
Proper storage preserves the creamy texture of your Ricotta Pie and keeps flavors fresh. After the pie cools to room temperature, cover it loosely with plastic wrap or place it in an airtight container. Store the pie in the refrigerator; ricotta-based desserts are dairy-forward, so they belong chilled and will keep well for about 3 to 4 days. If you plan to make the pie ahead, bake it a day in advance and let it chill overnight the flavors meld and the texture firms up, making clean slices easier. Avoid leaving the Ricotta Pie at room temperature for more than a couple of hours, especially in warm weather.
For longer storage, you can freeze slices separately by wrapping each slice tightly in plastic wrap and placing them in a freezer-safe bag; they’ll keep up to one month. Thaw frozen slices in the refrigerator overnight and allow them to come to room temperature briefly before serving. When reheating, avoid high heat; a few minutes at low oven temperature or a short time at room temperature keeps the texture intact. Label any stored pie with the date so you know when it was made simple habits like that help you enjoy leftovers safely and deliciously.
Simple tips for success
Keep the ingredients at hand and measure carefully to achieve the smooth, balanced filling that defines a great Ricotta Pie. Choose a full-fat ricotta for richness; low-fat versions often yield a drier texture. If your ricotta seems watery, drain it in a fine mesh sieve for 15 minutes to concentrate the creaminess. When mixing, do not overbeat after adding the eggs combine until uniform to avoid incorporating too much air, which can cause cracks on the surface. Bake at the recommended temperature and check at the 40-minute mark; ovens vary, and a gentle jiggle means it’s done.
Use a light aluminum pie pan for even baking, and position the pie on a middle rack away from the oven walls. Let the Ricotta Pie cool gradually on a wire rack; a sudden temperature change can make the filling contract and crack. To avoid sticking, cool fully before dusting with powdered sugar or slicing. Serve with the accompaniments you love, and remember that simple tweaks a touch more lemon zest, a dash more almond can personalize the pie without undoing the recipe’s balance. For other ricotta-based ideas, try my almond ricotta coconut loaf for a complementary flavor profile.
Recipe variations
Ricotta Pie adapts beautifully to small changes, which makes it perfect for seasonal tweaks and personal taste. For a citrus-forward version, increase the lemon zest and add a tablespoon of orange juice for brightness. Swap almond extract for a hint of anise or vanilla bean paste for deeper aromatic notes. To make a fruity Ricotta Pie, fold in 3/4 cup of finely chopped berries or cooked, drained stone fruit just be gentle to avoid adding excess moisture. For a nutty twist, stir in 1/4 cup of finely ground toasted almonds or pistachios into the filling, or top the finished pie with chopped toasted nuts for crunch.
If you like a richer, slightly denser slice, replace a quarter cup of ricotta with mascarpone. For a lower-sugar option, reduce the sugar by two tablespoons and use a bright compote topping to balance sweetness. Those who love chocolate can swirl a bit of melted dark chocolate into the filling or sprinkle cocoa powder over the crust before baking. These small variations let you make the Ricotta Pie your own while keeping the simple, comforting base that makes it so reliable. For inspiration with chocolate and ricotta together, see my double chocolate ricotta cake notes.
Frequently asked questions
Q: Can I use cottage cheese instead of ricotta?
A: You can substitute well-drained small-curd cottage cheese for ricotta in a pinch, but the texture differs. Blend the cottage cheese in a food processor until smooth before mixing to mimic the creaminess of ricotta. The flavor will be similar, but the consistency can be slightly looser, so drain excess whey to avoid a runny filling. This swap still makes a pleasant Ricotta Pie-like dessert.
Q: How long should the pie rest before slicing?
A: Let the Ricotta Pie cool to room temperature on a wire rack, then chill for at least two hours for clean slices. If you prefer a softer slice, a shorter chill of 30–60 minutes will do. Cooling helps the filling set and makes serving neater, so plan ahead for the best presentation.
Q: Can I make this crustless?
A: Yes bake the filling in a buttered 9-inch pie or cake pan without a crust. Reduce bake time by about 5–10 minutes and watch for a gentle jiggle in the center. A crustless Ricotta Pie is lighter and has a flan-like quality, which some families prefer for a simple, lower-carb dessert.
Q: Is almond extract necessary?
A: Almond extract is optional but adds a warm, nutty lift that complements ricotta. If you prefer not to use it, increase the vanilla by a half teaspoon and boost the lemon zest slightly. The pie will still taste delightful without almond extract.
Conclusion
If you want to explore traditional takes on this classic, check the detailed Sweet Italian Ricotta Pie – Everyday Pie for more regional variations and tips. For another trusted home-style version, read this Sweet Italian Ricotta Pie guide for inspiration and serving ideas. These resources pair well with the simple method above and can help you tweak textures and flavors to fit your family’s taste.
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Ricotta Pie
- Total Time: 60 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A creamy and comforting Ricotta Pie that’s easy to make and perfect for family gatherings.
Ingredients
- 2 cups ricotta cheese
- 3/4 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/4 teaspoon almond extract
- 1 pie crust (store-bought or homemade)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the ricotta cheese, sugar, eggs, vanilla extract, lemon zest, and almond extract. Mix until smooth and well combined.
- Roll out the pie crust and fit it into a 9-inch pie pan.
- Pour the ricotta mixture into the crust, spreading it evenly.
- Bake in the preheated oven for 45-50 minutes, or until the filling is set and the top is lightly golden.
- Allow to cool, then dust with powdered sugar if desired.
- Serve chilled or at room temperature.
Notes
For a lighter, citrusy spin, serve with fresh berries or a drizzle of honey. Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian