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Creamy Italian Ricotta Pie with Zesty Orange

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A creamy, comforting Italian ricotta pie with a bright citrus twist from fresh orange zest, perfect for sharing or savoring solo.

Ingredients

Scale
  • 1 ½ cups (180 g) all-purpose flour
  • ⅓ cup (65 g) granulated sugar
  • ½ teaspoon salt
  • ½ cup (115 g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 2 tablespoons cold water (add more if dough is dry)
  • 2 cups (450 g) whole milk ricotta cheese
  • ¾ cup (150 g) granulated sugar
  • 3 large eggs, room temperature
  • Zest of 2 medium oranges (about 2 tablespoons, fresh and finely grated)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon all-purpose flour
  • Pinch of salt
  • Powdered sugar for dusting (optional)
  • Thin orange slices or candied orange peel (optional)

Instructions

  1. Make the crust: In a large bowl, combine 1 ½ cups flour, ⅓ cup sugar, and ½ teaspoon salt. Add the cold, cubed butter. Use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits, about 5 minutes.
  2. Add the egg yolk and cold water: Mix in the egg yolk and 2 tablespoons cold water. Stir until the dough just starts to hold together. Add water one teaspoon at a time if too dry. Avoid overmixing.
  3. Chill the dough: Shape the dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Prepare the filling: Beat ricotta cheese and sugar with a hand mixer or whisk until smooth and creamy, about 3 minutes. Add eggs one at a time, beating well after each. Stir in orange zest, vanilla extract, flour, and a pinch of salt until smooth and slightly thick.
  5. Roll out the dough: On a lightly floured surface, roll chilled dough to about 12 inches diameter and ⅛ inch thick. Transfer to pie dish, pressing into bottom and sides. Trim excess and crimp edges.
  6. Fill and bake: Pour ricotta filling into crust, smooth top. Bake at 350°F (175°C) for 45–50 minutes until filling is set but slightly jiggly in center. Cover edges with foil halfway if browning too fast.
  7. Cool and serve: Cool completely on wire rack, then refrigerate at least 2 hours before slicing. Dust with powdered sugar and garnish with orange slices if desired.

Notes

Use small-curd whole milk ricotta for best texture. Avoid overbeating filling to prevent cracks. Chill dough to keep crust flaky. Cover crust edges with foil if browning too quickly. Let pie cool completely before slicing to avoid oozing filling. Fresh orange zest is key for bright flavor; avoid white pith to prevent bitterness.

Nutrition

Keywords: ricotta pie, Italian dessert, orange zest, creamy pie, citrus dessert, easy pie recipe, homemade ricotta pie

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