Sweet Italian Ricotta Pie is a creamy, lemon and almond-scented dessert baked inside a tender Italian sweet pie crust called Pasta Frolla. Traditionally enjoyed at Easter, this pie features a rich ricotta cheese filling that is lightened with eggs and subtly flavored with lemon zest and almond extract. The pie has a beautiful scored or lattice crust that puffs up as it bakes, making it a show-stopping dessert for any occasion.

Full Recipe:

Ingredients

Pasta Frolla (Pie Crust):

• 3 cups (360 g) all-purpose flour

• ½ cup (60 g) powdered sugar

• ½ teaspoon baking powder

• 1 teaspoon lemon zest

• ½ teaspoon salt

• 1 cup (226 g) unsalted butter

• 2 large eggs

Ricotta Filling:

• 32 ounces (905 g) whole-milk ricotta (strained if watery)

• ¾ cup (150 g) granulated sugar

• 4 large eggs

• 1 teaspoon lemon juice

• 1 teaspoon lemon zest

• ⅛ teaspoon almond extract

Other:

• Egg wash (egg mixed with a bit of water) for assembling

Directions

1. Make the dough: In a food processor, combine flour, powdered sugar, baking powder, lemon zest, and salt. Pulse to combine. Add butter and pulse until mixture resembles coarse crumbs. With processor running, add eggs and process until dough forms a ball.

2. Transfer dough to floured surface and divide in half. Roll out half to an 11-inch circle and fit into a 9-inch deep-dish pie plate. Prick bottom with fork. Freeze for 10 minutes.

3. Roll out the other half to a 10-inch circle, cover and chill in fridge.

4. Blind bake crust with parchment and weights at 375°F for 20 minutes. Remove weights and bake 5 minutes more. Cool 15 minutes.

5. Prepare filling: Whisk ricotta until lightened. Add sugar, eggs, lemon juice, zest, and almond extract; mix well. Pour into crust.

6. Assemble pie: Score top crust with fork in lattice pattern (do not cut through). Brush egg wash on crust edges and top crust. Place top crust over filling, seal edges, trim excess dough.

7. Bake pie on a rimmed baking sheet at 375°F for 40-50 minutes, until golden and filling has puffed up almost fully.

8. Cool at least 2 hours before serving. Serve at room temperature or chilled.

Nutritional Information (approximate per serving, 1/8 pie)

• Calories: ~380 kcal

• Total Fat: 22 g

• Saturated Fat: 13 g

• Cholesterol: 125 mg

• Carbohydrates: 34 g

• Sugar: 19 g

• Protein: 8 g

• Sodium: 150 mg

The Art of Pasta Frolla: The Perfect Pie Crust

The foundation of this ricotta pie is the Pasta Frolla crust—a traditional Italian sweet pastry dough that is both tender and crumbly. Made from simple ingredients such as flour, powdered sugar, butter, and eggs, Pasta Frolla is distinct for its richness and subtle sweetness, with a hint of lemon zest that complements the filling perfectly.

The technique for making this dough involves pulsing ingredients in a food processor to achieve a coarse crumb texture before incorporating eggs to bring it together. Chilling the dough before rolling helps develop its elasticity, making it easier to handle and roll into smooth, even circles for the pie base and top.

Blind baking the crust ensures a crisp, fully cooked bottom that prevents sogginess once the moist ricotta filling is added. The crust’s buttery flavor and delicate texture provide an ideal balance to the creamy filling, creating a harmonious dessert structure.

Ricotta Filling: Creamy, Light, and Flavorful

The ricotta filling is the soul of this pie, offering a silky, creamy texture that is both luxurious and comforting. Whole-milk ricotta is preferred for its rich consistency, and straining it beforehand removes excess moisture, resulting in a denser, more stable filling.

Eggs lighten the filling while providing structure, helping it set beautifully during baking without becoming too dense or rubbery. The addition of granulated sugar sweetens the filling just enough to enhance the ricotta’s natural creaminess without overpowering it.

Lemon zest and juice impart a fresh, bright note that cuts through the richness, giving the pie a lively aroma and flavor. Almond extract adds a subtle nutty dimension, a traditional flavor enhancer in many Italian desserts that pairs wonderfully with the citrus. This combination creates a layered flavor profile that is both elegant and familiar.

Assembly and Baking: Crafting the Signature Look

A key feature of Sweet Italian Ricotta Pie is its distinctive top crust, which is traditionally scored in a lattice pattern. Instead of fully cutting through the dough, the fork scoring creates a textured surface that allows the crust to puff up and brown beautifully in the oven.

Applying an egg wash over the crust edges and surface encourages a golden color and shiny finish, elevating the pie’s appearance. The edges are sealed neatly to encase the filling, preventing leaks and ensuring an even bake.

Baking the pie on a rimmed baking sheet helps contain any potential spills and allows for even heat distribution, ensuring the crust is perfectly baked while the filling gently puffs and sets. The timing of 40 to 50 minutes strikes the perfect balance between a firm custard-like filling and a tender crust.

Serving and Storage Tips

After baking, the pie requires cooling for at least two hours to fully set, making it easier to slice and serve. This resting period also allows the flavors to meld together, enhancing the overall taste experience. The pie can be enjoyed at room temperature or chilled, depending on preference, with chilling often improving the texture by firming the filling further.

Sweet Italian Ricotta Pie pairs wonderfully with a cup of espresso or a glass of dessert wine, making it an ideal dessert to conclude a celebratory meal. It can be garnished simply with a light dusting of powdered sugar or fresh lemon zest to highlight its key flavors.

Nutritional Considerations

This pie, while indulgent, offers a good source of protein thanks to the ricotta and eggs. The use of whole-milk ricotta and butter contributes to the pie’s richness and higher fat content, including saturated fats, which should be enjoyed in moderation as part of a balanced diet.

Carbohydrates primarily come from the flour and sugar, providing energy and sweetness. The pie contains moderate sodium levels, typical for baked goods, with no added artificial ingredients. Overall, this dessert balances decadence with quality, wholesome ingredients that elevate traditional baking.

Cultural Significance and Popularity

Sweet Italian Ricotta Pie is steeped in Italian culinary heritage, particularly associated with Easter festivities in Southern Italy. It reflects the Italian love for cheese-based desserts that emphasize natural flavors and textures rather than excessive sweetness or heaviness.

Its popularity has spread beyond Italy due to its delicious flavor and relatively straightforward preparation, becoming a favorite in Italian-American households and beyond. The pie embodies the spirit of Italian home baking—simple, flavorful, and made with love.

Conclusion

Sweet Italian Ricotta Pie is a gorgeous dessert that masterfully blends creamy ricotta filling with a buttery, lemon-scented Pasta Frolla crust. Its balance of rich yet light textures, complemented by delicate citrus and almond flavors, makes it a standout addition to any dessert menu.

The pie’s signature lattice-like scored top adds visual intrigue and a wonderful puffed texture, turning a humble pie into a centerpiece worthy of celebrations. Whether enjoyed at Easter or as a special treat any time of year, this pie delivers comfort, elegance, and authentic Italian charm.

Including this recipe on your website provides readers with a chance to explore traditional Italian baking with an accessible yet impressive dessert. It invites home cooks to experience the joy of creating a timeless pie from scratch, celebrating both flavor and craftsmanship in every slice.