Ricotta Pie (Old Italian Recipe)

Ricotta Pie (Old Italian Recipe)


"This is an old Italian recipe for a pie with a sweet crust--just like from the old country. My in-laws are Italian and they say that this is the best pie. It is always requested for Christmas. Mini chocolate bits and lemon rind can be mixed into the batter."


3 h servings 352 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 45.6g
  • 15%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
  2. Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
  3. Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
  4. Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
  5. Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
  6. Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.


  • Cook's Note:
  • Instead of the chocolate chips, you can use 1 tablespoon fresh lemon zest.
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Your rating



  1. 48 Ratings


This recipe is indeed an old itilian recipe. MY mother in law is from Italy and I have made one very similar for many years. I will try this one for this Easter. This kind of cheese pie is ve...

I made this recipe last Easter and was so happy to find it again on this web site (after misplacing it) that I signed up. I did not find it "eggy" at all. It came out just like the ricotta pies ...

This recipe requires 16 eggs, 12 of which are in the filling....unfortunately, it tastes very "eggy" and was unappealing. Otherwise, the pies look good and are somewhat tasty.

Based on the reviews of other, I cut back on the eggs and only used 10. I also added 4 pounds of ricotta instead of 3. This made the pies less custard like but they were too sweet. Otherwise, a ...

Absolutely delicious. Probably the best pie I've ever had. I did cheat and use premade crust. Next I plan to try it with a little crushed pineapple.

This is a beautiful recipe, I have replaced my recipe, for this one. I have made it for Easter for the past 2 years. Great !!

I've tried to make different versions of this pie and this one was far and above the best. Its the first time my family really raved about this pie.

I didn't find a THING wrong with this recipe,,it was easy,and probably the best ricotta pie I ever had,,Everyone LOVED it,I made one with chocolate chips and one without,,BOTH WERE FANTASTIC,tha...

This was absolutely delightful! The flavor of this reminds me a lot of English custard, as well as in texture to a small degree. My boyfriend and I made it for a dinner party with some of our...