Sweet Ricotta Pie

by lisa on March 31, 2013 · 9 comments


Happy Easter everyone!

I spent the day relaxing and having some Easter fun with my family.  We went to church this morning but before I left I was able to get this pie  in the oven. This afternoon, we colored Easter eggs and my kids did some Jelly Belly bean trading after the Easter bunny brought them each a big box of jelly beans.   After that, it was time for our dinner of roast rack of lamb, mushroom &  sun dried tomato fettuccine and sweet ricotta pie.

easter eggs

I have always wanted to make an Italian Easter pie with ricotta cheese. There are both savory and sweet varieties but today I wanted one for dessert.  I looked at many recipes that seemed a bit complicated so I finally came up with this easy one.   For simplicity, I used packaged pie crust but if you are a crust connoisseur, you can make your own.

This pie is not very sweet and  I used a minimal amount of chocolate chips. I love the orange flavor but I think my husband and daughter would prefer it without the orange zest. It reminds me somewhat of a cannoli but it is much more dense than creamy. It was  perfect to have a small slice after eating a big dinner.  Next time I make it, I am considering adding a swirl of Nutella.

How did you spend your Easter? Do you have any holiday meal traditions?

ricotta pie slice

5.0 from 1 reviews
Sweet Ricotta Pie
Recipe type: dessert
Cuisine: pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • one 9 inch refrigerated unbaked pie crust, at room temperature
  • 3 large eggs, beaten
  • 15 ounces ricotta cheese
  • ½ cup sugar
  • 1 tsp vanilla
  • the zest from one orange
  • 1 tsp cinnamon, divided use
  • ¼ cup mini chocolate chips
  1. Preheat oven to 350 degrees.
  2. Place pie crust in a nine inch pie plate.
  3. Beat together eggs, ricotta cheese, sugar, vanilla, orange zest and ½ tsp cinnamon until creamy. Mix in chocolate chips.
  4. Sprinkle the top with the remaining ½ tsp of cinnamon.
  5. Bake pie for 45 to 50 minutes or until toothpick inserted in the middle comes out clean.
  6. Cool for 30 minutes. Refrigerate until ready to serve.

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{ 8 comments… read them below or add one }

Robin (Masshole Mommy) April 1, 2013 at 6:32 am

Oh man, Ricotta Pie. I haven’t had that in YEARS. My mammy (my grandmother) used to make that back in the day, but I’m pretty sure she took her secret recipe to her grave. I remember how much I loved it 🙂


Mary@One Perfect Bite April 1, 2013 at 7:45 am

What a perfect way to end your Easter meal. This really sounds delicious. I hope your week is off to a great start. Blessings…Mary


Danielle @ Growing Foodie April 1, 2013 at 9:56 am

My mom makes this pie a lot for Easter but alas not this year and now I am stuck looking at yours and dreaming of how good it is 🙂 Hope you had a great Easter!!


Kate April 1, 2013 at 12:45 pm

I’ve never had Ricotta pie, but I have had sweet ricotta filling before, so I can only imagine how delicious this would be.


Karen Harris April 1, 2013 at 8:30 pm

I’ve never had ricotta pie but I can’t wait to try it. This looks fantastic!


Kristin April 2, 2013 at 9:40 am

I have never heard of this, but it looks and sounds really good! And it seems pretty easy to make, especially with the prepared pie crust (always a go-to for me!)


Ramona April 2, 2013 at 2:05 pm

Looking at it, it reminds me of an egg custard.


Aggie April 12, 2013 at 11:14 am

This looks delicious!! My mom always made ricotta cheescake for us when I was little, I did not appreciate it as much as I do now!!


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