Ricotta pie is an Italian Easter dessert and it’s tradition in my house. Certain holiday foods hold a connection to me and ricotta pie is right up there along with a lamb cake at Easter time. It’s a ritual and it wouldn’t be Easter without it.
I usually make multiple pies because I like to give some away to special people in my life so I make sure right around this time that I’m stocked up on plenty of ricotta and the other ingredients that go into the ricotta pie.
There are many different versions of this sweet ricotta pie and every household has their own very favorite. Mine has a creamy blend of ricotta, orange zest, candied orange peel, mini chocolate chips and hints of swirled cinnamon, it’s a dreamy combination of flavors.
I usually make this in a ten inch deep dish pie plate but I’ve been known to make it in a springform pan and even a round glass cake pan or you can double the recipe and put it into 13 x 9.
Back in 2010 I did a post on my Sweet Ricotta Pie, it’s the same recipe, but I thought it was time for a little updating on my pictures and giving you an easy way to print out the recipe, back then I didn’t have the recipe feature on my blog.
As far as the crust goes feel free to use your own favorite pie dough recipe, I myself have experimented with many different ones over the years, but if making pastry is not your thing you can use a good quality store bought one which I’ve done many times myself.
The end result will be the same, creamy, dense, slightly sweet and filled with flavors that I will remember all my life!
Follow along with me on Instagram where I share what I’m cooking up daily.
- 1 uncooked pie crust, either homemade or a good quality store bought one
- 1½ lbs. of ricotta *** IMPORTANT NOTE: Make sure you drain your ricotta good! You don’t want it to be wet, make sure you get all the excess moisture out or else it will affect the cooking time and texture. You could drain it overnight in the fridge or a couple of hours before you put it together or just look for a drier ricotta, not one that is soaking in water.
- ¾ c. sugar
- 5 large eggs
- 1 tablespoon vanilla
- ½ teaspoon cinnamon, plus some extra for sprinkling on top
- zest of one orange
- ½ cup of mini, semi sweet chocolate chips
- ½ cup diced candied orange peel, either store bought or homemade
- Preheat the oven to 350 degrees.
- In a large bowl with an electric mixer, beat the ricotta with the sugar until very smooth.
- Add the eggs, 1 at a time, beating well after each addition.
- Beat in the vanilla and cinnamon.
- Stir in the candied fruit, orange zest and chocolate chips.
- Pour the filling into the unbaked pie shell.
- Place onto rimmed baking sheet for ease of pulling it out of the oven.
- Sprinkle the top with cinnamon and swirl it with the tip of a knife.
- Bake the pie for 45 minutes, or until ricotta is set and toothpick comes out clean.
- Let cool down and refrigerate.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
45 mins in, and the ricotto is still wobbly. 🙁
It might have been wet, ricotta is tricky, it needs to be drained of moisture
Mine took about 60 minutes to cook…. ususal?
Larry, sometimes if the ricotta retains too much moisture it will take longer, I prefer a dryer ricotta or drain it for a few hours in a strainer over a bowl.
Marie, This was absolutely delicious. My only problem is that the chocolate chips sunk to the bottom. Any suggestions?
Sally, the only thing I can think is that maybe the ricotta was too loose, maybe it retained some moisture and it made the chips sink? Did you use the mini”s?
I did not use the minis. Next time it will be the minis. Thank you.
This looks so delicious and easier to make than cannolis, Marie! Wishing you and your family and very happy Easter! xoxo
I like your version of Easter pie with the orange and chocolate…different from what I’ve had in the past.
Hello Marie
Bouna Pasqua! thanks to you when I saw this recipe last year I had the courage to make this, which was my nonna’s tradition at Easter. She called it Casatte. I make it in a 10 inch tart pan ….she made it free form . I had never written her recipe so when I found this I was so happy. Thanks Marie!
How nice, you are so welcome Michele!
My grandmother made a very similar pie, but crustless, which she called “pizza dolce”. Lovely memories!
I’m so excited…I’m going to make this with my homemade ricotta <3
Hi – Can you tell me the product you have next to the pie – that’s my granddaughter’s name and I would love to purchase it!
lol…(Alessia)
It’s a large chocolate Easter egg that I got from an Italian market, they’re everywhere at this time of year.
This sounds so good — kind of like a cannoli filling. I’ve got to make this!!
One of my favorite recipes! I LOVE IT.
Can you explain how to dry the ricotta?
Linda, place it in some cheesecloth over a bowl in the fridge or in a fine strainer over a bowl
I can’t wait till I’m off this diet of no sweets so I can make this fabulous pie. Buona Pasqua mica.