Pizza di Ricotta is a traditional Italian sweet pie with a custard-like filling of whole milk ricotta, eggs, and fresh citrus zest baked in a buttery pasta frolla crust. Its creamy texture and bright lemon-orange flavor make it a beloved regional Italian dessert.
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In the bowl of a stand mixer, combine the large eggs and granulated sugar.
Whisk the eggs and sugar together until combined.
Add the zest of one lemon and one orange to the mixture.
Add the lemon extract and orange extract.
Add the whole milk ricotta cheese to the bowl.
Mix everything together until the filling is smooth.
Prepare your sweet pie crust and press it into a pie dish.
Pour the ricotta filling into the prepared crust.
Use the remaining dough to create a lattice top over the filling.
Bake in a preheated oven at 325°F for 1 hour and 25 minutes.
After baking, turn off the oven and leave the door slightly ajar to vent for 10 minutes.
Remove the pie from the oven and place it on a cooling rack. Let it rest at room temperature for at least 2 hours before serving.
Just before serving, dust the top generously with powdered sugar.
Cover and refrigerate for up to 4 days. Ricotta pie is best served chilled and tastes better after 1 day when flavors have melded. Freeze up to 3 months, wrapped tightly.
9-inch pie dish · microplane zester (for citrus zest) · stand mixer or hand mixer (optional but recommended for smooth filling)
Yes, ricotta pie is best made a day ahead. It stores covered in the refrigerator for up to 4 days and tastes better as flavors meld.
Pasta frolla is an Italian sweet shortcrust pastry made with flour, butter, sugar, and eggs. It's the traditional crust for ricotta pie.
Use whole milk ricotta, not part-skim, and ensure eggs are fully incorporated. Bake until the filling is set but still slightly creamy, not runny.
Yes, omit extracts or replace with 1 teaspoon vanilla extract. The fresh zest provides most of the citrus flavor, so extracts are optional.
The filling should be set at the edges but still slightly jiggly in the center (about 1 inch). It will continue to firm up as it cools.
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