Ricotta Pie (Old Italian Recipe)


This ricotta pie has a rich, sweet crust and mini chocolate chips in the filling. My in-laws are Italian and they say that this is the best pie. It is always requested for Christmas.

Prep Time:
45 mins
Cook Time:
45 mins
Additional Time:
30 mins
Total Time:
2 hrs
2 9-inch deep-dish pies

This old-fashioned ricotta pie recipe is rich, creamy, and tastes just like it came from an Italian bakery.

Ricotta Pie Ingredients

These are the ingredients you'll need to make this absolutely irresistible ricotta pie recipe:

· Eggs: This Italian ricotta pie calls for a whopping 16 eggs (12 for the filling and four for the crust).
· Sugar: You'll need three cups of white sugar (two for the filling and one for the crust).
· Vanilla: Vanilla extract enhances the overall flavor of the ricotta filling and the sweet crust.
· Ricotta: The dense, creamy filling calls for three pounds of ricotta cheese.
· Chocolate: Semisweet chocolate chips take the decadent filling up a notch, but you can leave them out if you like.
· Flour: The sweet crust starts with four cups of all-purpose flour.
· Baking powder: Baking powder guarantees a tender and flaky pie crust.
· Shortening: Shortening (instead of butter) makes the pie crust easy to roll out and it holds its shape well.
· Milk: Brush the pie crust with milk to give it a matte finish.

How to Make Ricotta Pie

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make ricotta pie at home:

1. Make the filling: Beat the eggs, then add sugar and vanilla. Beat in the ricotta and the chocolate chips.
2. Make the crust: Combine the dry ingredients, cut in the shortening, then beat in the egg mixture. Divide the dough into balls, wrap in plastic, and chill.
3. Roll and cut the crust: Roll out the dough balls and use them to line two prepared pie plates. Roll out the remaining two balls and cut into strips.
4. Assemble the pies: Fill each of the pies then top each pie with a lattice pattern. Brush the crust with milk.
5. Bake the pies: Bake the pies in the preheated oven until a knife inserted into the center comes out clean. Cool on wire racks, then refrigerate.

Tips from recipe creator Misty:

· Instead of chocolate chips, you can use 1 tablespoon of fresh lemon zest.
· Instead of a lattice top, you can use cookie cutters and place the cutouts on the top of the pies.

How to Store Ricotta Pie

Allow the pie to cool completely before storing. Cover the leftovers tightly with storage wrap or foil, then store for up to three days in the refrigerator.

Can You Freeze Ricotta Pie?

Freezing may change the texture of the ricotta pie, but it will preserve it for up to three months. Wrap the pie tightly in storage wrap, then wrap it again in a layer of aluminum foil. Thaw the pie in the refrigerator.

Allrecipes Community Tips and Praise

"This pie was delicious and exactly what I remember from my childhood," according to Elaine Lienhart. "The family loved it and requested that I make one for Thanksgiving. Next time I will cut the recipe in half and only make one pie."

"This recipe is almost perfect," says Cookin' With Lukie. "My grandmother used to make this at Easter time. It's a delicious treat, but a very small piece goes a long way. Would I make it again? Of course I would...my Grandmother's recipe is lost to us, so this one will make up for that loss and bring smiles to my family as they enjoy this springtime treat!"

"Amazing, delicious, easy to make," raves bldrdgirl. "I'd give it 10 stars if I could! The tip to getting the crust to stay in one piece is to FOLLOW THE DIRECTIONS. You must let it chill in the fridge."

Editorial contributions by Corey Williams


Pie Filling:

  • 12 large eggs

  • 2 cups white sugar

  • 2 teaspoons vanilla extract

  • 3 pounds ricotta cheese

  • ¼ cup miniature semisweet chocolate chips, or to taste

Sweet Crust:

  • 4 cups all-purpose flour

  • 1 cup white sugar

  • 5 teaspoons baking powder

  • ½ cup shortening, chilled

  • 1 tablespoon shortening, chilled

  • 4 large eggs, lightly beaten

  • 1 teaspoon vanilla extract

  • 1 tablespoon milk


  1. Make the filling: Beat eggs, sugar, and vanilla together in a large bowl. Stir in ricotta cheese and chocolate chips; set aside.

  2. Make the crust: Combine flour, sugar, and baking powder together in a large bowl; cut in shortening until mixture resembles coarse crumbs. Mix in beaten eggs and vanilla. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.

  3. Preheat the oven to 325 degrees F (165 degrees C). Grease two 9-inch, deep-dish pie plates.

  4. Roll out two dough balls and line the bottom and sides of each prepared pie plate. Try not to make the crust too thick, as it will expand during cooking. Roll the remaining two dough balls out into 10-inch circles. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel.

  5. Pour ricotta filling evenly into pie crusts. Start with the longest strips of dough and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust; brush lattice top with milk. Arrange foil on edges of crust.

  6. Bake in the 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.


Instead of chocolate chips, you can use 1 tablespoon of fresh lemon zest.

Instead of a lattice top, you can use cookie cutters and place the cutouts on the top of the pies.

Nutrition Facts (per serving)

352 Calories
13g Fat
46g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 352
% Daily Value *
Total Fat 13g 17%
Saturated Fat 5g 27%
Cholesterol 142mg 47%
Sodium 220mg 10%
Total Carbohydrate 46g 17%
Dietary Fiber 1g 3%
Total Sugars 27g
Protein 13g
Calcium 233mg 18%
Iron 2mg 11%
Potassium 147mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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