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Italian Ricotta Pie

Rated as 5 out of 5 Stars

"This festive pie is traditionally served at Christmas or Easter, but is great at any time. The texture - rich yet light - is a wonderful finale to a family or formal dinner!"
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servings 733
Original recipe yields 8 servings (1 - 10 inch deep-dish pie)


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, beat eggs until light and fluffy. Add rice, ricotta, sugar, orange rind, lemon rind, cinnamon, and vanilla extract. Mix until thoroughly combined.
  3. Roll out half of pastry to fit 10 inch deep-dish pie pan. Place pastry in pan, and fill with ricotta mixture. Roll out remaining pastry and cut 12 1-inch wide strips. Lay strips in a lattice pattern on top of filling. Brush pastry with milk.
  4. Bake in preheated oven for 1 hour, until toothpick inserted in filling comes out clean.

Nutrition Facts

Per Serving: 733 calories; 29.1 96.8 22.9 221 454 Full nutrition

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Excellent! Perfect clone of my ex-MIL's recipe and I didn't have to ask her for it! Light, sweet and citrusy. Used my own candied orange and lemon peels. It generously filled 2 pre-made pie she...