Skip to main content New<> this month
Get the Allrecipes magazine

Chef John's Ricotta Pie

Rated as 4.11 out of 5 Stars

"You would certainly be well within your rights to call this ricotta pie a cheesecake, except then your guests would be expecting cheesecake, and that might cause some problems. That's why this lighter, less-sweet variation on cheesecake is called a ricotta pie."
Added to shopping list. Go to shopping list.


4 h 40 m servings 394
Original recipe yields 8 servings (1 pie)


{{model.addEditText}} Print
  1. Pulse flour, cold butter, 1 egg, Marsala wine, 1 tablespoon white sugar, baking powder, and fine salt together in a food processor until mixture resembles coarse crumbs. Add 2 tablespoons ice water and pulse briefly until dough just comes together. Turn dough out onto a lightly floured work surface and press into a disc; wrap in plastic wrap and refrigerate until chilled, at least 2 hours.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Roll chilled dough out enough to line a 9-inch pie plate. Trim and crimp edges of dough; prick base of the dough all over with a fork. Line dough with parchment paper and pour baking weights into parchment.
  4. Bake in the preheated oven until crust is set, about 15 minutes. Remove weights when cool enough to handle and let crust cool completely. Reduce oven temperature to 350 degrees F (175 degrees C).
  5. Whisk ricotta cheese, 4 eggs, 1/3 cup white sugar, egg yolks, vanilla extract, lemon zest, 1/2 teaspoon orange zest, and salt together in a bowl until filling is smooth and creamy. Pour filled into cooled pie crust. Sprinkle chocolate chips and candied orange peel over the top and light press chocolate and orange into filling with the tip of a knife.
  6. Bake in the oven until pie is just set, about 45 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Cool pie completely and refrigerate until chilled, at least 2 hours.
  7. Stir 1/4 cup sugar and 1/4 cup water together in a small saucepan; bring to a simmer, remove from heat, and cool. Toss chopped orange zest with cooled sugar mixture.
  8. Cut cooled pie into slices and top each with pistachios and chopped orange zest.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 394 calories; 18.7 47.6 9 198 299 Full nutrition

Explore more


Read all reviews 5
Most helpful
Most positive
Least positive

Loved it! Served it to my coffee club ladies and they loved it too. I added about an eighth cup of Orange Curacao (liquor) to the filling for taste but changed nothing else. I should have sun...

Appearance was fine, cooking instructions were fine, but I didn't think this had much flavor.

We loved this. A wonderful dessert. I added a bit more sugar, because we do like it a bit sweeter and it worked out great. Also, I noticed a few other recipes called to drain the ricotta for ...

If you are looking for a NOT sweet dessert, this is perfect. I did do variations. I purchased a pre-made pie crust from Sprouts Market, so I reduced the recipe to make 6 servings of the ricott...

The crust turned out like pizza dough. So I ended up using store bought crust. The filling was less than a crowd pleaser. I added triple the amount of sugar. Even my kids wouldn't eat it. I wait...