Quick & Easy Ricotta Pie

11 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Dawn Fisher
Recipe by  Dawn Fisher

“Only 4 ingredients and a package of refrigerated pie crust needed.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and cut into lattice strips; set aside.
  2. In a large bowl, blend ricotta, eggs, sugar, and whiskey. Pour into pie crust. Top with lattice strips in a woven pattern. Seal and crimp edge.
  3. Bake in preheated oven for 1 hour, or until crust is golden brown and filling is set.

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Reviews (11)

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June Connolly

June Connolly

I had some ricotta cheese left over from baked ziti that I made a few days ago so I made this without a crust. This is comfort food. I will make it again. I also shaved chocolate on top for those that wanted it.



I varied it a bit...like previous reviewer, I did not use a crust. Instead, I used about 1/2c skim ricotta with 1/2c reg ricotta, 1 egg, 6 tbsp sugar, and a dash of whiskey and placed in 2 ramekins. I cooked them at 370 for 20 minutes. Turned out pretty well - probably will try 15 minutes next time and more sugar. I will also try more ricotta (to make 4 servings) as I think the whole egg for 2 servings was a bit much. All in all, it tastes good but needs some tweaking!



Used amaretto liquor (a bit too much) and cheated with the crust, but overall, it was very good.

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Amount Per Serving (8 total)

  • Calories
  • 449 cal
  • 22%
  • Fat
  • 25 g
  • 39%
  • Carbs
  • 35.7 g
  • 12%
  • Protein
  • 17.1 g
  • 34%
  • Cholesterol
  • 88 mg
  • 29%
  • Sodium
  • 391 mg
  • 16%

Based on a 2,000 calorie diet



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Easy Cheesecake Pie


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Ricotta Cake