Name: Sweet & Creamy Italian Ricotta Pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 cup ricotta cheese; 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 teaspoon lemon zest; 1 teaspoon almond extract; 1 unbaked 9-inch pie crust; Powdered sugar for dusting (optional)

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I love making this Sweet & Creamy Italian Ricotta Pie whenever I want a dessert that feels both comforting and elegant. This traditional Italian dessert combines smooth ricotta cheese with bright lemon zest and a gentle touch of almond flavor, all baked inside a buttery pie crust. The texture turns out soft, creamy, and lightly sweet, which makes every slice feel delicate and satisfying. I find it perfect for holidays, family dinners, or any moment when I want a classic dessert that never goes out of style.

Sweet & Creamy Italian Ricotta Pie

Ingredients

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

1 cup ricotta cheese

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon lemon zest

1 teaspoon almond extract

1 unbaked 9-inch pie crust

powdered sugar for dusting (optional)

Directions

I start by preheating the oven to 350°F (175°C) so it is ready once the filling is mixed.

In a large mixing bowl, I combine the 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 mixture stays light and evenly blended.

After the eggs are incorporated, I stir in the vanilla extract, lemon zest, and almond extract. I mix until everything is fully combined and fragrant.

I then pour the ricotta filling into the unbaked 9-inch pie crust and gently smooth the surface with a spatula so it bakes evenly.

I place the pie in the oven and bake it for 45–50 minutes, until the center is set and the top becomes lightly golden.

Once baked, I remove the pie from the oven and let it cool completely at room temperature. When it has cooled, I like to dust the top with powdered sugar before slicing and serving.

Servings and timing

This recipe makes 8 servings.

Prep time: 15 minutes

Cooking time: 50 minutes

Total time: 65 minutes

Each serving contains approximately 320 calories.

Variations

I sometimes like to adjust this recipe slightly depending on the occasion or the flavors I am craving.

One variation I enjoy is adding a bit of orange zest instead of lemon zest. This gives the pie a warmer citrus flavor that pairs beautifully with the ricotta.

Another option I like is mixing mini chocolate chips into the filling before baking. The chocolate melts slightly and adds a sweet surprise in every bite.

For a slightly richer dessert, I occasionally add a tablespoon of heavy cream to the ricotta mixture. This makes the texture even creamier.

I also enjoy topping the finished pie with fresh berries such as strawberries or raspberries, which bring color and a refreshing contrast to the creamy filling.

Storage/Reheating

I usually store any leftover ricotta pie in the refrigerator. I place the slices in an airtight container or cover the pie tightly with plastic wrap. It stays fresh for up to 3–4 days.

When I want to serve it again, I often enjoy it chilled straight from the refrigerator. However, if I prefer it slightly warm, I place a slice in the microwave for about 10–15 seconds.

If I plan to keep it longer, I sometimes freeze individual slices. I wrap them tightly and freeze them for up to two months. When I want to enjoy a slice, I thaw it overnight in the refrigerator.

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 pie will still taste great, although I notice the texture becomes slightly less rich and creamy compared to whole milk ricotta.

How do I know when the ricotta pie is fully baked?

I check the center of the pie after about 45 minutes. When the center looks set and the top has turned lightly golden, I know the pie is ready. It will continue to firm up as it cools.

Can I make this pie ahead of time?

I often prepare this pie a day in advance. I bake it, allow it to cool completely, and then store it in the refrigerator. The flavors actually develop nicely overnight.

Do I need to drain the ricotta before using it?

If the ricotta looks very watery, I sometimes drain it in a fine mesh strainer for about 20–30 minutes. This helps the filling stay thick and creamy while baking.

Can I add a crust topping or lattice?

I occasionally add a lattice crust or decorative pastry strips on top. It gives the pie a more traditional bakery look and adds a bit of extra texture.

Conclusion

I find this Sweet & Creamy Italian Ricotta Pie to be a beautiful blend of simplicity and classic flavor. The creamy ricotta filling, fresh lemon zest, and hint of almond create a dessert that feels both comforting and elegant. Whenever I bake this pie, it quickly becomes a favorite at the table. Whether I serve it during holidays, family gatherings, or a quiet afternoon with coffee, it always delivers a satisfying slice of traditional Italian sweetness.

📖 Recipe:

Sweet & Creamy Italian Ricotta Pie

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Author: Cheryl
Total Time: 65 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A smooth and lightly sweet Italian ricotta pie flavored with lemon zest, vanilla, and a hint of almond, baked in a buttery crust. This classic dessert has a soft, creamy texture and an elegant flavor perfect for holidays or family gatherings.