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ricotta pie

(3 ratings)
Blue Ribbon Recipe by
Jessica S
Peabody, MA

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!

Blue Ribbon Recipe

Ricotta pie is an old Italian pie with a sweet citrus crust. A fantastic dessert! Slightly sweet, the cherry and orange flavors shine bright. It is so moist with a creamy ricotta center. We ate the pie chilled and it was perfect.

— The Test Kitchen @kitchencrew
(3 ratings)
prep time 40 Min
cook time 1 Hr
method Bake

Ingredients For ricotta pie

  • 3 lb
    ricotta cheese
  • 1 c
  • 8 lg
  • 8 oz
    jar maraschino cherries, halved (reserve juice)
  • 1 lg
    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

  • Prepared crust resting for 30 minutes.
    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.
  • Crust pressed into a springform pan.
    Press dough into the bottom (and very slightly up sides) of a deep 10" springform pan. Preheat oven to 350 degrees.
  • Ricotta, egg, and sugar mixed together in a bowl.
    For the filling: Beat ricotta and sugar. Then add eggs 1 at a time mixing until incorporated.
  • Orange and cherry juice mixed in.
    Add orange juice (or vanilla) and reserved maraschino cherry juice. Mix until well blended.
  • Folding in cherries and chocolate.
    Fold in, by hand, the cherries and grated chocolate.
  • Ricotta Pie baking in the oven.
    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.
  • Ricotta Pie cooling in the oven.
    Turn off the oven. Cool in the oven with the door open.
  • Slice of Ricotta Pie on a plate.
    Serve chilled or room temp.