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Italian Ricotta Pie

Italian Ricotta Pie

 
Prep time 30 minutes
Cook time 1 hour, 20 minutes
Ready in 1 hour, 50 minutes
Makes 6-8 servings

Ingredients

 

Crust

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/3 cup granulated sugar
  • 2 egg yolks (save egg whites for filling)
  • 1/3 cup whole milk
  • 1/3 cup good quality olive oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • flour for dusting your counter
 

Filling

  • 2 cups whole milk ricotta cheese
  • 1/2 cup granulated sugar
  • 3 whole eggs, beaten
  • 2 egg whites (saved from making the crust)
  • 1 1/2 teaspoons vanilla extract
 

Directions

1. Preheat oven to 350°F.
2. Bring 2 or more quarts of water to boil on stove. In the bottom rack of the preheated oven, place a baking dish such as a 9x13-inch baking dish and fill with the hot, boiled water. Place another oven rack directly over that to next rack position.
3. In a large bowl, sift flour, baking power and sugar. Stir to combine.
4. In a smaller bowl combine egg yolks, milk, olive oil, and both extracts.
5. Make a hole in the center of the flour and pour in liquid. With a wooden spoon, mix to combine. (If the mixture gets too difficult to combine with a wooden spoon, use your hands to finish mixing.)
6. Flour your countertop well and place the dough ball in the center, pressing to form a round disc. Keep flouring, pressing and flipping. Flour a rolling pin and gently roll to a circle an inch or two larger than a deep-dish 9-inch pie plate.
7. Either fold the dough in half and place over half the pie plate, flipping other half over or roll the dough onto your rolling pin than back over the pie plate. Again, the dough is soft and delicate so be gentle.
8. Use your fingers to form and press the dough into the confines of the pie dish, crimping the top edge all the way around (as you would any other pie) by pinching with thumb and index finger. Set aside, the shell is not pre-baked.
9. Make the filling by placing the ricotta in a large bowl and mixing in sugar until combined.
10. Add whole eggs, egg whites and vanilla and stir to combine with a wooden spoon. If lumpy, use a wire whisk to smooth out.
11. Pour directly into unbaked crust. Cover the crust edge with foil or piecrust shield so the edges don’t get too browned as the pie bakes.
12. Place pie in the center of oven on the rack over the water bath and bake for one hour and ten minutes. Turn off oven but leave the pie in the oven for ten more minutes. (Don’t open the oven door during any of the time that the pie is in the oven.)
13. Carefully remove the pie from the oven and place on a wire rack to cool completely. (Cool completely before refrigerating – if you put the pie in the refrigerator while still warm, it will weep slightly and collect moisture on top.)
14. Chill overnight uncovered.
15. Once chilled, cut and serve.
 

Notes

The dough for the crust is very delicate and very soft. This is normal and if it breaks as you put it into the pie plate, it can easily be repaired by pressing the tear together. (So, don’t worry at all if it doesn’t roll out and transfer perfectly to the pie plate.)
 
Recipe by Martha Pesa of