Ricotta Pie Recipe

Name: Ricotta Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 pounds Ricotta Cheese, Well Drained; 1 Cup Sugar; 5 eggs; 1 1/2 teaspoon vanilla; 1/2 lemon zest; 3 cups flour; 2 1/4 teaspoon baking powder; 6 Tablespoon sugar; 1 1/2 cups unsalted butter; 3 eggs; 1 teaspoon vanilla; 3 Tablespoon cold water

Servings: persons

2 pounds Ricotta Cheese, Well Drained
1 Cup Sugar
5 eggs
1 1/2 teaspoon vanilla
1/2 lemon zest
3 cups flour
2 1/4 teaspoon baking powder
6 Tablespoon sugar
1 1/2 cups unsalted butter
3 eggs
1 teaspoon vanilla
3 Tablespoon cold water

1
Use Premade crust or make crust with the following directions
2
Sift flour, sugar, baking powder, and salt
3
Cut in butter and blend until it resembles coarse crumbs
4
Mix 3 eggs with water
5
Add to dry ingredients and form a dough
6
Wrap in plastic and chill until firm
7
Divide dough into four portions
8
Roll dough into two 1/8 inch thick circles
9
Place into two 9 inch pie plates
10
Roll remaining portions to 1/8 inch rounds and cut into 1/2 inch strips for lattice OR use cookie cutters to decorate top of pie
11
Filling:
12
Beat ricotta, lemon zest, vanilla, and sugar until smooth
13
Add eggs one at a time beating after each addition
14
Pour into crust
15
Make lattice or place top shell on top of filling
16
Carefully Crimp Edges
17
Two 9 inch pie plates: 350 degrees F for 45 - 60 minutes
18
Cool and chill

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds Ricotta Cheese, Well Drained, 1 Cup Sugar, 5 eggs, 1 1/2 teaspoon vanilla, and more.

Yes, Ricotta Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ricotta Pie

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