Ricotta Pie is an Easter favorite in my family. It’s a favorite with most Italian families I know. I suppose it is the Italian answer to cheese cake. It’s lighter than traditional cheese cake, but still as creamy and satisfying. My favorite ingredient is the orange zest. It gives the perfect, vibrant flavor to make this pie just right for Spring. Although we love it for Easter, don’t save it for the holiday. Make it for dessert throughout the year. Your friends and family will love it!
Check out Easter Sweets for the story.
- 4 eggs
- 1 stick of butter (cold)
- 1 pinch of salt
- 3/4 cup of sugar
- 3 cups of flour, extra on the side to add as needed
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 cup sugar
- 2 oz butter
- 3 lb ricotta
- 12 large eggs
- zest of 1 orange
- In large mixing bowl beat together eggs and sugar then add in butter a piece at a time until ingredients are combined and smooth.
- Next add the vanilla and mix to combine.
- In a separate bowl, measure out 3 cups of flour and add the salt and baking powder to it.
- Next slowly add the flour mixture to the egg mixture one spoon at a time mixing with each addition. Mix until all ingredients are thoroughly combined.
- Roll batter-like dough out onto a lightly floured work surface. Knead mixture to form dough adding small amounts of flour if needed to make dough manageable.
- Place dough in a lightly greased and closed container and store in the refrigerator while you make the filling. (To grease container simply rub a small amount of butter on the surface and sides)
- Beat sugar and eggs together then add in butter and continue to beat on medium until all ingredients are combined.
- In a large bowl combine ricotta and egg mixture, then add in orange zest and mix until all ingredients are combined.
- Store ricotta mixture in refrigerator until crust is ready to fill.
Rolling the dough and filling the pie
- Now for the fun part. It’s time to roll out the dough! This dough will make roughly three 8.5 – 10″ pie crusts. You’ll likely have a bit extra dough and some margin for error.
- First, grease and flour three pie dishes and set aside. At this time also, remove the ricotta mixture from the refrigerator and set aside.
- Divide the dough into three equal pieces. Flatten the dough with your hands to start and then continue rolling out with a rolling pin until the dough fits into your pie dish and hangs over the edges.
- At this point preheat your oven to 300 degrees.
- Place the rolled out dough carefully into the center of the greased pie dish and gently press the dough toward the edges of the dish to form the crust. Cut off any excess dough around the sides and pinch remaining dough along the perimeter of the pie dish.
- Pour the ricotta filling into the pie crust about 3/4 of the way to the top.
- Place in hot oven and bake for 1 1/2 hours. Cook time will depend on your oven so check pie toward the end of the suggested cook time. Check for doneness by inserting a toothpick in the middle of the pie. If it comes out clean it is done.
- Remove from oven and let cool.