Creamy Italian Ricotta Pie With a Buttery Crust

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 2 hours 10 minutes (includes cooling time)

Ricotta pie is the sweet version with a creamy filling in a short crust, the one that shows up at every Easter. I drain the ricotta first so the slice holds instead of weeping.

The buttery crust complements the creamy filling, creating a harmonious balance of flavors. It’s a simple yet impressive dessert that can be prepared ahead of time, making it a great addition to any gathering.

Classic Italian Ricotta Pie Recipe

This Italian Ricotta Pie features a rich ricotta filling baked in a buttery crust, resulting in a delectable dessert that’s both light and satisfying. The recipe takes about 1 hour to prepare and bake and serves 8 people.

Ingredients

1 ½ cups all-purpose flour
½ cup unsalted butter, softened
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups ricotta cheese
¾ cup powdered sugar
3 large eggs
1 teaspoon lemon zest
1 teaspoon vanilla extract
¼ teaspoon salt
Optional: powdered sugar for dusting

Instructions

Make the Crust: In a mixing bowl, combine flour, softened butter, granulated sugar, egg, and vanilla extract. Mix until a dough forms. Press the dough into a 9-inch pie pan and refrigerate for about 30 minutes.
Preheat the Oven: Preheat the oven to 350°F (175°C).
Prep the Filling: In another bowl, mix the ricotta cheese, powdered sugar, eggs, lemon zest, vanilla extract, and salt until smooth and well combined.
Assemble the Pie: Pour the ricotta filling into the chilled crust, smoothing the top with a spatula.

Bake: Bake in the preheated oven for about 40 minutes, or until the filling is set and slightly golden.
Cool and Serve: Allow the pie to cool to room temperature before refrigerating for at least 2 hours. Dust with powdered sugar before serving if desired.