Sicilian Ricotta Pie (Torta di Ricotta)

Ricotta Pie1 (1 of 1)

For me, Easter is not complete without a slice of ricotta pie. I go weak in the knees when I think of this dessert and ever since spending time in Sicily, have added it to my own basket of Easter traditions. The Sicilians love their ricotta desserts – from the  infamous Sicilian cassata to the heavenly cannoli. According to Clifford Wright’s website, ‘cassata was early on a springtime cake traditionally made as an Easter specialty by the monastery nuns or for Purim by Sicilian Jews. Cassata was so delicious and seductive that as late as 1574 the diocese of Mazara del Vallo had to prohibit its making at the monastery during the holy week because the nuns preferred to bake and eat it than pray.’ Hey, I get it. I drool at the thought of fresh ricotta. I never would have made a good nun but add in the temptation of fresh ricotta and I would have been in more trouble than the Flying Nun.

There are many versions of this pie. In the past, I have made it more in the form of an actual pie but this year opted for a larger version – almost a cheesecake. I also kept the sugar to a minimum but if you like your desserts sweeter, feel free to add in more sugar.  For the dough, I used a simple ‘pasta frolla’ or pastry dough that comes together in about 30 seconds in the food processor.

Buona Pasqua!


Sicilian Ricotta Pie


For the dough (pasta frolla):

1 whole egg

1 egg yolk

2 cups all-purpose flour

8 tablespoons unsalted butter (1 stick), chilled and diced into small piece

1/3 cup sugar

A pinch of salt

Zest of 1/2 lemon

A few tablespoons of cold water

For the filling:

3 pounds ricotta, drained well if store bought

1/2 cup sugar (use 3/4 cup if you like your desserts sweeter)

4 large eggs

1 tablespoon vanilla extract

1/2 teaspoon ground cinnamon

1/2 cup mini chocolate chips


Lightly butter a 9″ springform pan and set aside.

Make the pie crust:

1. Put all ingredients (eggs, flour, butter, sugar, salt) except the water into the bowl of a food processor or large bowl.  If using a food processor, pulse the ingredients until a ball forms. If too dry, add the water tablespoon by tablespoon until the dough comes together. If mixing by hand, mix all ingredients with your hands until the dough comes together. Add water tablespoon by tablespoon if too dry until the dough comes together. Knead until smooth – about 30 seconds or so.

2. Gather the dough into a ball. Flatten and wrap in plastic wrap. Refrigerate for 1 hour.

Prepare the filling: 

1. Preheat the oven to 375 degrees Fahrenheit.

2. On a lightly floured surface, roll out the dough into a circle that will fit in the prepared pan.  Keep the dough as thin as possible. Roll around the rolling pin and unwrap into the prepared pan. Cut off any excess dough around the top. Prick the bottom of the dough with a fork and chill until ready to fill.

3. In a large bowl, beat together the ricotta and sugar until smooth. Add in the eggs, one at a time, beating well after each egg. Add in the vanilla and cinnamon. Stir in the mini chocolate chips.

4. Pour the filling into the chilled shell.

5. Bake the pie for about 45 minutes or until set in the middle.  Cool, dust with cinnamon and serve!

6. Buon appetito!

Join the Conversation

  1. Lee Arenius says:

    This was absolutely sensational! My husband is half Sicilian and has been begging me for years to make a true Ricotta Pie. We were all so happy with this recipe! So easy and delicious!

    1. Michele Author says:

      Thanks so much for the feedback and commenting! And even better that you described it as ‘sensational’! 🙂

      Happy New Year – Buon Anno!

  2. I have salted butter in the fridge, do you think this would alter the taste much?

    1. Michele Author says:

      Hi Gina – Given the amount of butter in the recipe, I think that it would. If there was a lot of salt in the recipe, I would say to just decrease the amount but unfortunately there is only a pinch. Michele

    2. Thanks for the quick reply. I’m going to the store anyway so j can pick some up but since I had it on hand I thought id ask.

  3. Lila Rhyne says:

    This looks great! I want to make it! I’m confused about unwrapping the dough into the pan. Is the dough coming up the sides….it looks like it in the photo but I’m not sure (if it’s just going on the bottom). Looks delicious!

    1. Michele Author says:

      Hi Lila, yes it is coming up the sides! Hope that helps….Michele

  4. NANCY E ANGELO says:

    Michele, this pie looks great! Is it baked in a 10″ springform pan? Nancy

    1. Michele Author says:

      Hi Nancy…I used a 9″ springform pan for the recipe. Michele

  5. Maryann Denny says:

    I would like to add some lemon flavor to the filling. How much zest would you recommend?

    1. Michele Author says:

      Hi Maryann – I would use the zest of 1/2 a lemon to give subtle flavor but not overwhelm…good luck!

  6. AnnMarie Cardin says:

    Hi. I’m planning to make this for Christmas instead of Easter this year. Going to my 90 year old Italian aunt’s house on Christmas Day & I want to surprise her with this pie. She’ll be excited since she doesn’t cook much anymore. Question for you. I the photo it looks golden brown. Is that what it looks like when it’s done or is that the cinnamon on top making it look browned? I don’t want to overcook it it undercook it. Thank you!

    1. Michele Author says:

      Hi AnnMarie – Fantastic! It does brown on the top. Depending on oven nuances, should it start to brown too quickly, I would just cover with foil. Buon Natale!

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