Ricotta Pie

Torta di Ricotta

I must confess I have never been fond of ricotta pies because they are often too dry for me. I love this ricotta pie, however, because the milk used in the filling makes it lusciously creamy and almost custardlike.

Preparation time: 35 minutes
Total time from start to finish: 6 hours


For the Pastry Crust

  • 2 cups all-purpose flour, plus extra for rolling the crust
  • ½ cup sugar
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 3 large egg yolks
  • Grated zest of 1 lemon
  • Pinch of salt

For the Filling

  • 1 large egg
  • 1 large egg yolk
  • â…“ cup granulated sugar
  • â…“ cup all-purpose flour
  • 3 tablespoons 10X confectioner’s sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups whole milk
  • 2 cups (1 pound) whole-milk ricotta
  • 2 tablespoons chopped candied citron


  1. Preheat the oven to 350° on the regular bake setting.
  2. Put the 2 cups flour, sugar, butter, egg yolks, lemon zest, and salt in a food processor and run the processor until mixed well together. If the mixture is too dry, add cold water 1 tablespoon at a time until the mixture forms a smooth dough when you roll it between your fingers.
  3. Transfer the dough to a counter and form into a smooth ball. Remove the bottom of a 2-inch-deep, 9-inch-diameter tart pan or a 9-inch springform pan and put it in the center of your work counter. Sprinkle a little flour on the counter around the edges of the pan bottom and place the dough in the middle of the pan bottom. Flatten the dough a bit with your hands, then use a rolling pin to roll it out â…› inch thick. Loosen the edges that extend past the pan bottom with a pastry scraper, then use the scraper to lift the pan bottom and the dough. Carefully lower into the ring of the tart or springform pan. Patch any tears or holes, making sure the dough comes all the way up the sides. Cut off any excess dough at the top. Lightly press a sheet of aluminum foil over the dough and cover with pie weights or dried beans. Put the pan on a baking sheet and bake for 10 minutes. Remove the foil and weights, return the crust to the oven, and bake until very lightly browned, about 10 minutes.
  4. While the pie crust is baking, make the ricotta filling. Whip the egg, egg yolk, and granulated sugar in an electric mixer on high speed until the mixture is smooth and pale yellow. Add the flour, confectioner’s sugar, and vanilla and mix until homogeneous. Slowly pour in the milk while whisking on medium-low speed. Add the ricotta and mix thoroughly. Stir in the candied citron by hand with a rubber spatula.
  5. After the crust is done, raise the oven temperature to 375°.
  6. Pour the ricotta filling into the pie crust and bake until the filling is firm and begins to brown on top, about 1¼ hours. Test by jiggling the pan gently. Remove from the oven and cool on a wire rack. Refrigerate for at least 3 hours or overnight before serving. Serve chilled.


The pie will keep in the refrigerator for 1 to 2 days.