Ricotta Pie

Jessica S


This is another Easter dessert tradition."Rigat" pie! (An Italian NY'er pronunciation of ricotta - haha) I believe this was my mom's favorite. Top with whipped cream and enjoy!


★★★★★ 1 vote

40 Min
1 Hr



  • 3 lb
    ricotta cheese
  • 1 c
  • 8 large
  • 8 oz
    jar maraschino cherries, halved (reserve juice)
  • 1 large
    chocolate bar (milk or semi-sweet), grated
  • ·
    juice of 1 orange or teaspoon vanilla

  • 2 c
    all-purpose flour
  • 1/2 c
  • pinch
  • 1/2 c
    shortening or butter
  • 3
    egg yolks
  • 1 Tbsp
  • ·
    grated zest of orange
  • ·
    *optional: use Pillsbury refrigerated pie crust dough

How to Make Ricotta Pie


  1. For the crust: Combine flour, sugar, and salt. Combine with orange zest and shortening. Add egg yolks one at a time. Work with hands until dough is manageable. Add milk only to the desired consistency. Form into a ball and cover for 30 minutes.
  2. Press dough into the bottom (and very slightly up sides) of a deep 10" springform pan. Preheat oven to 350 degrees.
  3. For the filling: Beat ricotta and sugar. Then add eggs 1 at a time mixing until incorporated.
  4. Add orange juice (or vanilla) and reserved maraschino cherry juice. Mix until well blended.
  5. Fold in, by hand, the cherries and grated chocolate.
  6. Pour filling in crust. Optional: Grate some extra chocolate on top. Bake at 350 degrees for 1 hour until top lightly browned. After an hour if the center is still jiggly, continue cooking for an additional 15 - 30 minutes.
  7. Turn off the oven. Cool in the oven with the door open.
  8. Serve chilled or room temp.

Printable Recipe Card

About Ricotta Pie

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: Italian
Hashtag: #ricotta pie

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