Growing up in an Italian family meant every holiday was always filled with delicious classic foods and desserts. My great-grandma and grandma used to make an array of desserts for each holiday and this Ricotta Pie was one of them. I hadn’t had in so many years, but I’ve always remembered it and wanted to make it myself this year. I called up my Grandma for the recipe and tips and got right to work making this classic Easter dessert!
It’s called Ricotta Pie, but honestly, it’s not really a pie, it’s definitely more like a cheesecake, which is fine by me! The special thing about this recipe too is the crust. You will notice it is not a traditional pie crust recipe, it’s sweeter, has baking powder, and no butter. It’s the same type of dough that is used in Shadone, which is a meat pie and another traditional Italian Easter recipe.
If you are worried about making the crust, you could use traditional pie crust if desired and given the cheesecake-like texture of this dessert, I bet even graham cracker crumb crust would be okay too! When I made this recipe, I actually made a bit too much of the crust and it ended up being a bit thicker than desired, so I’ve tweaked the recipe a tad so you won’t end up with too much.
Oh, and one really important tip here is that you must drain the ricotta cheese before mixing up the pie. This step is crucial! You can use a cheese cloth to wring out the liquid or let it sit in a strainer for a couple of hours, pushing down with a fork every so often to push out the liquid. I also added a couple of tablespoons of flour to my version to help it be a bit more stable!
My family never did the chocolate ganache on top either, but I wanted to make this pie a bit prettier and who doesn’t love chocolate ganache?! If you want to skip that part though, it’s not required!
The traditional Italian sweet pie - the perfect Easter dessert! Sweet ricotta pie with a sweet crust studded with chocolate chips. Make sure your ricotta is drained well before preparing the filling. I recommend either using a cheese cloth or let the cheese sit in a fine mesh sieve for an hour or two to drain, pressing down with a fork every so often.
For the dough:
For the ricotta pie filling:
For the crust:
For the pie:
Serving Size: 1 slice, without chocolate topping
Amount Per Serving: Calories: 361Carbohydrates: 29.25gFiber: 1.7gSugar: 11.67gProtein: 13.85g
The traditional Italian sweet pie - the perfect Easter dessert! Sweet ricotta pie with a sweet crust studded with chocolate chips.
Make sure your ricotta is drained well before preparing the filling. I recommend either using a cheese cloth or let the cheese sit in a fine mesh sieve for an hour or two to drain, pressing down with a fork every so often.
3 Comments on “Ricotta Pie”
What size pie plate?
I used a 9-inch plate!