In this heartwarming recipe for Real Grandma’s Ricotta Pie, we’re sharing a beloved family favorite that’s sure to become a tradition in your home too. This classic Italian dessert features a rich and creamy ricotta filling flavored with hints of vanilla and citrus zest, all nestled in a flaky, buttery crust. The pie is baked to golden perfection, creating a heavenly aroma that will fill your kitchen and tantalize your taste buds.

One of the best things about this recipe is its simplicity. With just a few basic ingredients, you can create a dessert that’s both comforting and indulgent. Whether you’re serving it as a sweet treat after dinner or enjoying a slice with a cup of coffee in the afternoon, Real Grandma’s Ricotta Pie is sure to delight. Plus, the recipe includes a helpful video tutorial, making it easy to follow along and recreate this family favorite in your own kitchen.





How to make Ricotta Pie (Video Recipe)

Prep Time 1 hour 30 minutes
Cook Time 1 hour
Overnight Prep Time 12 hours
Course Dessert
Servings 6



  • 3 cups flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 2 sticks unsalted butter softened
  • 1/2 cup sugar
  • zest of 1 {organic} orange
  • 2 eggs
  • 2 egg yolks
  • {plus one additional egg for brushing the top of the pie}


  • 1 pound ricotta cheese {part skim or whole milk}
  • 1/2 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 3 eggs
  • 1/2 cup semi-sweet chocolate chips
  • Special Equipment: a 9″ springform pan or deep-dish tart pan with a removable bottom.


  • Place the ricotta cheese in a colander, set over a bowl.
  • Cover with plastic wrap & leave in the refrigerator to drain overnight.


  • Whisk together the flour, baking powder & salt in a mixing bowl. Set aside.
  • Cream the butter & sugar together, in the bowl of an electric mixer, fitted with the paddle attachment, until light & fluffy {about 4 minutes}.
  • Add the orange zest & beat for an additional minute.
  • Add the egg yolks, then the whole eggs, beating after each addition & scraping down the sides of the bowl as needed.
  • With the mixer on low, slowly add the dry ingredients & beat until just combined.
  • Dump the dough out onto a well-floured work surface & shape the dough into a ball.
  • Divide the dough into two portions, one slightly bigger than the other.
  • Shape into discs, wrap in plastic wrap & chill for 1 hour.


  • Transfer the drained ricotta to a mixing bowl. Add the sugar & ground cinnamon; stir to combine.
  • In a separate mixing bowl, beat the eggs lightly.
  • Add them to the ricotta mixture & stir. Fold in the chocolate chips.


  • Preheat the oven to 325 degrees. Take the larger of the two discs of dough & roll it out, on a well-floured work surface, into an 1/8″ thick round; carefully fit it into the springform pan.
  • Cut away any overhang, fold over the edges & press neatly against the rim of the pan. Pour in the filling.
  • Roll the second disc of dough out into another 1/8″ thick round.
  • Using a knife, or a pizza wheel, cut the dough into 1/2″ thick strips.
  • Arrange the strips over the top of the pie in a lattice pattern; brush the crust with a beaten egg.
  • Bake for about one hour, or until the crust is golden brown & the filling is set.
  • Let cool for 15 minutes, remove from the pan & transfer to a wire rack to cool completely.


  • Once cool, the pie can be stored in the refrigerator for a few days. I like to serve this pie slightly chilled, by removing it from the refrigerator about a half hour before serving.
Tried this recipe?Let us know how it was!

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