If I could only make one dessert for Easter, it would be this ricotta pie. It’s sweet but not too sweet, rich but not heavy, and it has that nostalgic, comforting quality that just feels like home. I grew up with ricotta pie always making an appearance on the Easter table, usually nestled between a few trays of cookies and a chocolate bunny or two. This version has a little twist, though, a sugar cookie-style crust and a creamy ricotta filling with mini chocolate chips. It's simple, satisfying, and just the kind of dessert you want after a big Easter dinner.
This Easter pie is perfect for the holiday because it’s make-ahead friendly, easy to slice, and feels festive without being fussy. The crust is buttery and soft, almost like a cookie-meets-pastry situation, and the filling is light, smooth, and lightly sweetened with just a hint of citrus and vanilla. The mini chocolate chips scattered throughout make it feel like a treat without taking away from that classic ricotta pie flavor.
Whether you're Italian or just love good dessert, this recipe fits right in on an Easter dessert table. It’s the kind of pie that disappears slice by slice, quietly and quickly, while everyone’s standing around chatting after dinner with a cup of coffee in hand.
A Brief History of Italian Ricotta Pie for Easter
Ricotta pie is a traditional Italian dessert, especially popular in Southern Italy and among Italian-American families. It’s typically served on Easter Sunday as part of the holiday celebration. The idea behind the pie is all about using up the dairy and eggs that were often avoided during Lent. It’s similar in texture to a cheesecake, but lighter and less dense, thanks to the ricotta.
Traditionally, it’s made with a pastry crust and can be filled with plain sweetened ricotta or include additions like lemon zest, cinnamon, candied fruit, or chocolate chips. This dessert has been passed down through generations and continues to show up on Easter tables because it’s comforting, easy to make ahead, and tastes like spring.
Ingredients for this Ricotta Pie
For the crust:
- Butter: Gives the crust that soft, melt-in-your-mouth texture. It also adds flavor.
- Sugar: Sweetens the dough just enough to balance the creamy filling.
- Egg: Helps bind the dough and gives it structure.
- Milk: Softens the dough and makes it easier to work with.
- Vanilla extract: Adds warmth and flavor.
- Flour: The base of the dough, giving it that cookie-like consistency.
- Baking powder: Gives the crust a little lift so it’s not too dense.
For the filling:
- Ricotta cheese: The star of the show. Make sure to use whole milk ricotta for the best texture.
- Eggs: Help set the filling and keep it creamy.
- Granulated sugar: Sweetens the filling without making it overly sugary.
- Lemon zest and juice: Brightens up the flavor and balances the richness.
- Vanilla extract: Adds depth and enhances the overall flavor.
- Mini chocolate chips: A fun little surprise in every bite.
How to Make This Easter Ricotta Pie
- Make the crust: Cream together the butter and sugar until light and fluffy. Add the egg, milk, and vanilla, then stir in the flour and baking powder until a dough forms. It should feel soft, like cookie dough. Refrigerate it for an hour, then roll it out and press it into a pie dish, covering the bottom and sides evenly. If it gets sticky, just use a little flour on your fingers.
- Make the filling: In a large bowl, mix the ricotta, eggs, sugar, lemon zest and juice, vanilla, and mini chocolate chips. Stir until smooth and combined, but don’t overmix.
- Assemble and bake: Pour the filling into the crust. Bake at 350°F for about 40 minutes, until the center is set and the top is lightly golden. Let it cool completely, then chill in the fridge for a few hours or overnight.
- Serve: Dust with powdered sugar if you want, slice, and serve cold or at room temperature.
FAQ
Do I have to strain the ricotta?
If it seems too wet, you can drain it in a cheesecloth-lined strainer for a few hours in the fridge before using. Make sure you buy whole milk ricotta, it is less watery than the other versions.
Can I make this ahead of time?
Absolutely. In fact, it’s even better after it’s chilled for a few hours or overnight. Just cover it and keep it in the fridge.
Can I freeze ricotta pie?
You can, though the texture might change slightly after thawing. I recommend freezing slices individually and wrapping them well. Let them thaw in the fridge overnight before serving.
How can I change this recipe up?
You can totally play with the flavor! Try adding:
- A pinch of cinnamon or nutmeg to the filling for warmth.
- Orange zest instead of lemon for a sweeter citrus note.
- Swap the chocolate chips for chopped candied orange peel or even dried cherries.
- Use almond extract instead of vanilla for a different twist.
- Add a lattice top if you want it to look more traditional.
What if I don’t like chocolate chips in my ricotta pie?
Leave them out! The pie will still be delicious with just the lemon and vanilla flavors. You could also stir in some fresh berries or swirl in a bit of jam before baking for something fruity.
This ricotta pie has definitely earned a permanent spot in my Easter dessert lineup. It's cozy, crowd-pleasing, and just a little bit nostalgic. Whether you grew up with something similar or you're trying it for the first time, I hope it finds a place on your table this year too.
PrintEaster Ricotta Pie
Easter would not be complete without a rich ricotta pie. Easy to make guaranteed to be a crowd-pleaser.
- Prep Time: 1 hour 20 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours
- Yield: 8 slices 1x
- Category: pie, dessert
- Method: baking
Ingredients
For the crust:
½ cup unsalted butter, room temperature
1 cup sugar
1 egg
¼ cup milk
1 teaspoon vanilla extract
2 ¼ cups flour
1 teaspoon baking powder
For the filling:
15 ounces whole milk ricotta
3 large eggs
¾ cup granulated sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
½ cup mini chocolate chips
Powdered sugar, for dusting
Instructions
- Beat the butter and sugar until fluffy.
- Add the egg, milk and vanilla extract and mix until combined.
- Add the flour and baking powder, and beat until the dough comes together.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate it for at least an hour.
- When the dough has chilled, roll it out to fit a deep dish 9-inch pie on a lightly floured surface. Transfer the dough into the pie plate (if it rips you can just patch it up with extra dough). You can use any remaining dough to bake plain sugar cookies, or add a lattice crust to this pie before you bake it.
- Use a fork to poke holes in the bottom of the crust. Freeze the crust for 10 minutes while you make the filling.
- Preheat oven to 350 degrees F.
- In a large bowl mix together the ricotta, eggs, sugar, lemon juice, lemon zest, vanilla extract, and chocolate chips until thoroughly combined.
- Place the pie crust onto a baking sheet, and then pour the filling into the crust.
- Bake in the preheated oven for 40-45 minutes, until the center is set (and registers 160 degrees on a food thermometer). If the edges of the pie crust is getting too golden while the pie bakes, you can cover them with foil.
- Let the pie cool completely, then refrigerate until ready to serve. Dust with powdered sugar if desired.
