Easter Ricotta Pie

Easter Ricotta Pie (6 of 6)

Ricotta Pie is a traditional Easter dessert in many Italian households. There are many variations, from the type of citrus added to chocolate chips and candied fruit. While searching for different recipes, I was drawn in to The Parsley Thief’s version based on her grandmother’s recipe. Her photos of the pie are gorgeous and I wanted to give the lattice pattern a try. The base of the pie is a sweet cookie-like dough that is easy to work with after chilling in the refrigerator. The filling is made up of sweetened ricotta, orange zest, cinnamon, and chocolate chips.

easter ricotta pie

Overall, this Easter Ricotta Pie looks complicated, but was not nearly as difficult as I thought it would be. It is definitely sweet. A small slice was perfect for me, any larger would have been too much. The Parsley Thief linked a video on YouTube showing how to make a lattice pattern.

Easter Ricotta Pie (5 of 6)

Easter Ricotta Pie

Prep Time: 1 hour, 35 minutes

Cook Time: 1 hour

1 9 inch round pie



3 cups flour

1 teaspoon baking powder

pinch salt

2 sticks (1 cup) unsalted butter, softened

1/2 cups sugar

2 egg yolks

2 eggs


1 pound ricotta cheese, drained in colander overnight in refrigerator

1/2 cup sugar

1/4 teaspoon cinnamon

zest of 1 orange

3 eggs

1/2 cup semi-sweet chocolate chips


1 beaten egg

In a medium bowl, combine flour, baking powder, and salt.

In a large bowl, beat together softened butter and sugar until light and fluffy, 3-5 minutes. Add the egg yolks, one at a time, then the eggs until well combined. Gradually add the dry ingredients until the dough comes together.

Split the dough into two pieces, with one slightly larger. Shape each piece into a flattened circle, wrap, and refrigerate for 1 hour.

In a large bowl, combine drained ricotta, sugar, cinnamon, and orange zest.

In a small bowl, beat together eggs. Stir eggs into the ricotta. Fold in the chocolate chips.

Preheat oven to 325 degrees Fahrenheit and lightly grease a 9 inch round pan with removable bottom.

On a floured work surface, roll the larger piece of dough into a 1/8 inch thick circle. Gently place in the 9 inch pan, using your fingers to press the crust to fit into the bottom of the pan. Fold the top of the crust over the edges of the pan.

Pour the filling into the pan, using a spatula to evenly distribute.

On a floured surface, roll the second piece of dough into a 1/8 inch thick circle. Cut into 1/2 inch wide strips. Place the strips over the filling in a lattice pattern. Neatly fold in the edges of the bottom crust, cutting away any excess.

Brush the crust with the beaten egg. Bake in preheated oven until the filling sets and the crust turns golden brown, about 1 hour. Let cool in pan 15 minutes before removing to wire rack. Refrigerate when cool. Serve chilled.

Adapted from The Parsley Thief


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