There are nearly as many versions of Italian-style ricotta pie out there as there are Italian grandmothers, but I thought this one was nearly perfect. It was rich, creamy and just slightly sweet. Perfect for after dinner or for a breakfast treat the next morning — if there are any leftovers. This recipe came to me from my dear friend, Roslie. Every Easter her wonderful mother, Franny, would start baking and every once in a while one of these delicious pies would show up at my door. It was always the very best Easter treat.
Franny’s Crustless Ricotta Pie
2 LBS RICOTTA CHEESE
2 WHOLE EGGS
1 EGG WHITE
1 HEAPING TSP OF VANILLA
1/3 CUP SUGAR
PUMPKIN PIE SPICE (OPTIONAL/MAKES EXTRA FLAVORFUL)
RIND FROM 1/2 OF LEMON AND 1/2 OF ORANGE
BUTTER 9×9 BAKING DISH
BLEND (WITH HAND BLENDER) EGGS, SUGAR, VANILLA AND, IF USING, PUMPKIN PIE SPICE
ADD TO ABOVE RICOTTA CHEESE AND CONTINUE TO BLEND
FOLD IN LEMON AND ORANGE RIND
POUR THE ABOVE MIXTURE INTO BUTTERED PIE DISH, SPRINKLE WITH CINNAMON, PLACE ONTO MIDDLE RACK OF PRE-HEATED 350 DEGREE OVEN AND BAKE FOR ONE HOUR. AFTER ONE HOUR, TURN OFF OVEN AND LEAVE PIE IN THE OVEN FOR 1/2 HOUR WITH OVEN DOOR AJAR. REMOVE FROM OVEN AND COOL AT ROOM TEMPERATURE, BEFORE PLACING INTO THE REFRIGERATOR. IF DESIRED, CAN TOP WITH PINAPPLE OR BERRIES, ALTHOUGH, TOTALLY YUMMY WITH OR WITHOUT FRUIT…
28 responses to “RICOTTA PIE – a timeless Italian recipe”
It looks delicious and easy directions. I must admit I haven’t had the opportunity to try this dessert, but I’m thinking I need to rectify that. 🙂
If you find the time to make it, I know you won’t be disappointed. Have a wonderful weekend.
This looks delicious and having it for breakfast the next day would be hard to resist!
That is…. if any is left! Have a wonderful holiday weekend.
Thank you, Bernadette – you too!
Bern, as soon as I saw your Ricotta Pie title, I had a feeling it would be Rosalie’s mother’s recipe. We’ve enjoyed it many times. And you’re right about there being so many different recipes. What my mother made was vert different and had a crust, but just as delicious. Rosalie’s is as light as a cloud! Thank you for this beautiful post!
This sounds and looks like a perfect cheese pie to me.
How wonderful to have one of these pies show up at one’s door! Delightful!
It sure was for sure. Have a wonderful holiday weekend Dorothy.
I’ve never had ricotta pie, it sounds like a bite of heaven!
Jenna, I can’t believe it. You have so many different recipes up your sleeve. Have a wonderful holiday weekend.
Love ricotta and this dessert sounds yummy and easy to make!
It is for sure yummy. Have a wonderful holiday weekend.
This looks so good. I will be making this. Thanks.
You won’t be disappointed. It is delicious. Thanks Darlene.
[…] RICOTTA PIE – a timeless Italian recipe […]
💜 Drooling 🤤 😋 😍
I have never tasted ricotta pie Bernadette, it looks delicious!
Hi Bernadette, this sounds fabulous. I have a ricotta baked cheesecake recipe with is fairly similar but it has a pie crust.
Hi Robbie, I think most ricotta pies are made with a crust. I think Franny was trying to make a gluten free version.
What a delight! And super easy to make 😉
That sounds wonderful, Bernadette, and something I can eat on my diet too. Yum. Thanks to Roslie for her sharing her mother’s recipe. 🙂
This sounds delicios and with no crust something I would definigely like… 😀
ooh, this looks good! I can almost smell the cinnamon sprinkled on top. 🙂
this sounds delicious!
This looks so good. I am not able to eat sugar for health reasons. All the ingredients in your recipe are keto except for the sugar. Could I use stevia instead?
I don’t see why not. Thanks for taking the time to read and comment.
Okay, I will try it with stevia.