Name: Sicilian Ricotta Pie
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 2 cups ricotta cheese, drained; 3/4 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1 tablespoon orange zest, freshly grated; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 1 unbaked 9-inch pie crust; Powdered sugar, for dusting (optional)

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I love preparing Sicilian Ricotta Pie when I want a dessert that feels both comforting and elegant. This traditional Italian pie combines creamy ricotta cheese with warm cinnamon and bright orange zest, all baked inside a tender crust. The texture turns out rich yet light, creating a beautiful balance of flavor and sweetness that works perfectly for holidays, celebrations, or a simple family dessert.

Sicilian Ricotta Pie

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

ricotta cheese, 2 cups, drained

granulated sugar, ¾ cup

eggs, 3 large

vanilla extract, 1 teaspoon

ground cinnamon, 1 teaspoon

orange zest, 1 tablespoon, freshly grated

all-purpose flour, ¼ cup

salt, ¼ teaspoon

unbaked 9-inch pie crust, 1

powdered sugar, for dusting (optional)

Directions

I start by preheating the oven to 350°F (175°C) so it is fully heated before the pie goes in.

In a large mixing bowl, I combine the drained ricotta cheese and granulated sugar. I mix them together until the texture becomes smooth and creamy.

Next, I add the eggs one at a time, beating well after each addition so the filling becomes light and well blended.

I stir in the vanilla extract, ground cinnamon, and freshly grated orange zest, allowing the flavors to distribute evenly throughout the mixture.

After that, I add the flour and salt and mix gently just until the batter becomes smooth and fully incorporated.

I pour the ricotta filling into the unbaked 9-inch pie crust and spread it evenly with a spatula.

The pie bakes for 50 to 60 minutes, until the center is set and the top develops a light golden color.

Once baked, I remove the pie from the oven and allow it to cool completely at room temperature so the filling can fully set.

Before serving, I like to lightly dust the top with powdered sugar for a classic finishing touch.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 55 minutes

Total Time: 1 hour 10 minutes

Servings: 8 servings

Calories: approximately 320 kcal per serving

Variations

I sometimes like to experiment with small variations while keeping the traditional flavor of the pie. Adding mini chocolate chips creates a sweeter and more indulgent version. I also enjoy mixing in a handful of chopped candied orange peel for extra citrus flavor and texture.

Another variation I like is adding a small amount of lemon zest along with the orange zest, which gives the pie a brighter and slightly tangy aroma. Occasionally I replace the regular pie crust with a sweet pastry crust for a more authentic Italian bakery-style dessert.

Storage/Reheating

I store leftover Sicilian Ricotta Pie in the refrigerator because the ricotta filling stays freshest when chilled. I cover the pie tightly with plastic wrap or place slices in an airtight container, where it keeps well for about 3 to 4 days.

When I want to enjoy it again, I usually serve it chilled or allow it to sit at room temperature for about 15 minutes before eating. If I prefer it slightly warm, I reheat individual slices in the oven at a low temperature for a few minutes.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

I can use part-skim ricotta if that is what I have available. The texture will still be creamy, although whole milk ricotta gives the pie a slightly richer result.

Why should I drain the ricotta before using it?

I always drain the ricotta to remove excess moisture. This helps the filling bake properly and prevents the pie from becoming watery.

How do I know when the pie is fully baked?

I check that the center looks set and only slightly jiggles when I gently move the pie. The top should also appear lightly golden.

Can I make this pie ahead of time?

I often prepare the pie a day in advance. I store it in the refrigerator and add powdered sugar just before serving.

Can I freeze Sicilian Ricotta Pie?

I can freeze the pie if needed. I wrap it tightly and store it for up to two months, then thaw it overnight in the refrigerator before serving.

Conclusion

I find Sicilian Ricotta Pie to be a beautiful example of classic Italian baking. The creamy ricotta filling, warm cinnamon, and bright orange zest create a dessert that feels both comforting and refined. Whether I prepare it for a holiday gathering or a quiet evening dessert, this pie always brings a taste of tradition to the table.

📖 Recipe:

Sicilian Ricotta Pie

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Author: Cheryl
Total Time: 1 hour 10 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A classic Sicilian Ricotta Pie featuring a creamy ricotta filling flavored with cinnamon, vanilla, and fresh orange zest, baked in a tender pie crust. This traditional Italian dessert is rich yet light, perfect for holidays or an elegant after-dinner treat.

Instructions

Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the drained ricotta cheese and granulated sugar. Mix until smooth and creamy.
Add the eggs one at a time, beating well after each addition until the mixture becomes light and well blended.
Stir in the vanilla extract, ground cinnamon, and freshly grated orange zest.
Add the flour and salt and mix gently until the batter is smooth and fully incorporated.
Pour the ricotta filling into the unbaked 9-inch pie crust and spread it evenly with a spatula.
Bake for 50 to 60 minutes, until the center is set and the top is lightly golden.
Remove the pie from the oven and allow it to cool completely at room temperature so the filling can set.
Before serving, lightly dust the top with powdered sugar if desired.