My grandmother kept a dog-eared recipe card for ricotta pie that smelled faintly of lemon and butter long after she tucked it back into the drawer. I remember the sun pooling on her kitchen table while she cracked eggs with the steady, satisfying clack of someone who’d done it a thousand times, folding in fluffy ricotta like tucking in a favorite blanket. This pie belongs to those slow Sunday afternoons — a golden-top, slightly tangy custard inside a flaky crust that makes the whole house smell like comfort. I learned to make this version by watching, asking too many questions, and stealing a few pats of butter when no one looked.
Quick Facts
- Yield: Serves 8
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
Why This Recipe is Awesome
This ricotta pie hits that sweet spot between custard and cheesecake — creamy, lightly grainy from the ricotta, with a crisp, buttery crust and a sun-kissed golden top. It smells like lemon zest and warm butter as it bakes, and the first knife through the center makes a gentle, satisfying little crack in the crust. It’s simple enough for a weeknight victory and elegant enough for company. Honestly, it’s so forgiving my oven practically begged to be allowed to mess it up — but it never does.
Ingredients
For the Main Dish:
- 1 9-inch store-bought pie crust (or homemade)
- 24 oz whole-milk ricotta (about 3 cups)
- 3 large eggs
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest (from 1–2 lemons)
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour (or 2 tbsp fine semolina for a slightly nutty texture)
- 2 tablespoons melted butter, cooled slightly
- Pinch of salt
- Powdered sugar and fresh berries for dusting/serving (optional)
For the Sauce / Garnish (if applicable):
- Optional: 1/2 cup fresh berries warmed with 1 tbsp honey for a quick compote
How I Make It
Step 1:
I preheat the oven to 350°F. While the oven warms, I put the ricotta in a large bowl and give it a good stir—if it’s watery, I drain it in a fine-mesh sieve for 10 minutes to avoid a soggy pie. Then I crack the eggs into a separate bowl and whisk them with the sugar until glossy. The kitchen fills with a faint sweet smell and the surface glints like tiny sunspots.
Step 2:
Fold the egg-sugar mixture into the ricotta with the lemon zest, vanilla, flour, a pinch of salt, and the melted butter. Use a spatula and stir until just combined — you want the filling smooth but not overworked. If you go too far, the texture turns dense; stop when it looks creamy and slightly airy.
Step 3:
Fit your pie crust into a 9-inch pan, crimp the edges and pour the filling in, smoothing the top with a spatula. Slide it onto the middle rack and bake for about 45–55 minutes. The top should turn a lovely golden-brown and jiggle slightly in the center like a soft pudding. You’ll smell that warm lemon-and-butter aroma rising through the kitchen — that’s your cue that magic is happening.
Step 4:
When the pie develops golden edges and the center is set but still a touch wobbly, take it out and let it cool on a rack for at least 1 hour. If you cut it too soon, it might collapse. The crust will crisp as it cools and the filling will firm to a silky sliceable texture. If the top browns too quickly, tent with foil for the last 10–15 minutes.
Step 5:
Dust with powdered sugar or spoon a few tablespoons of warm berry compote over each slice. I love serving it slightly warm with a scoop of vanilla ice cream or at room temperature with a cup of strong coffee. The first bite should be creamy, tangy, and buttery with that whisper of lemon zest.
Pro Tips
- Use whole-milk ricotta for the creamiest texture — part-skim tends to be grainy and dry.
- If your ricotta is extra wet, drain it in the fridge in a fine-mesh sieve for 30 minutes to avoid a soggy bottom.
- Turn the oven down to 325°F for the last 10 minutes if the top is browning too quickly; this helps the center finish cooking without burning the crust.
- Want a silkier filling? Run the ricotta briefly through a food processor with the eggs and sugar before folding in the rest.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- For a lighter version, swap half the ricotta for Greek yogurt — it brightens the flavor and adds tang (slightly less creamy).
- For a dairy-free option, use firm tofu blended with a tablespoon of lemon juice and 2 tbsp vegan butter; texture will be softer and less rich.
- Use a gluten-free pie crust to make this pie gluten-free; cooking time stays similar but check for doneness with the jiggle test.
- Swap the lemon zest for orange zest and 1 tbsp amaretto for a warm, boozy twist.
Variations & Tips
- Lemon-Blueberry Swirl: Fold 1/2 cup mashed blueberries into half the filling and marble it into the rest for a pretty, fruity center.
- Chocolate Chip: Stir in 1/2 cup mini chocolate chips for a kid-friendly upgrade (freeze chips 10 minutes first so they don’t sink).
- Herbed Savory: Skip sugar, add 1/4 cup grated Parmesan, chopped fresh rosemary, and a pinch of black pepper for a savory ricotta tart.
- Honey & Thyme Finish: Drizzle honey and sprinkle fresh thyme over slices for a rustic, grown-up taste.
- Almond Crunch: Sprinkle chopped toasted almonds on top before baking for extra texture and a toasty aroma.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the pie and refrigerate it covered for up to 3 days. Bring it to room temperature before serving or warm gently in a 325°F oven for 10–12 minutes.
- Can I double the recipe?
- Sure thing. Use two pie pans or one deep-dish and increase bake time by 10–15 minutes for a deeper filling. Watch for the jiggle test to determine doneness.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- The top should be golden with slightly darker edges and the center should wobble gently but not look liquid. The pie firms as it cools — if the center sets when you give it a gentle shake, it’s done.
- What if I don’t have ingredient X?
- Out of lemon? Use 1/2 teaspoon lemon extract or 1 tablespoon orange zest. No ricotta? Substitute ricotta with a blend of 2 cups cottage cheese (blended smooth) plus 1/2 cup cream cheese for a similar texture.
How I Like to Serve It
I slice this pie with a warm, fluted knife and serve it on mismatched plates with a scatter of fresh berries. It pairs beautifully with strong coffee in the morning or a glass of dessert wine after dinner. For summer, I serve it slightly chilled with bright berry compote; for fall, I love it warm with a drizzle of honey and toasted nuts.
Notes
- Store leftovers covered in the refrigerator for up to 3 days. Reheat slices in a 325°F oven for 10–12 minutes for that just-baked feel.
- If you try the savory variation with meat, cook the meat to a safe temp of 165°F before adding to the filling.
Final Thoughts
Closing: Go on—bake this, breathe in that lemony, buttery aroma, and hand a slice to someone you love (or hoard it all for yourself). You’ve got this!