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.
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!
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- 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.