Creamy Ricotta Pie

Creamy Ricotta Pie

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"This is a creamy pie, not a dense cheesecake. For crust-challenged individuals (like myself), this is for you. The crust is cookie-like. Whenever I am invited to visit friends and ask if I can bring something, they always request this pie."
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4 h 35 m servings 549 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 549 kcal
  • 27%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 62.3g
  • 20%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 560 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix flour, 1/2 cup sugar, shortening, 2 eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a bowl until dough comes together.
  3. Press dough into a 9-inch pie dish, reserving about 1 tablespoon of dough for topping.
  4. Beat ricotta cheese, 3/4 cup sugar, 2 eggs, 2 teaspoons cinnamon, and 2 teaspoons vanilla extract in a bowl until smooth; pour cheese filling into prepared pie dish.
  5. Divide reserved dough into 3 balls. Flatten balls and arrange atop pie filling.
  6. Sprinkle a pinch of cinnamon and a pinch of sugar over pie, if desired.
  7. Bake in the preheated oven until crust is golden brown and filling begins to firm, about 75 minutes.
  8. Chill pie in refrigerator until fully firm, about 3 hours.


  • Cook's Note:
  • The pie is not firm when removed from oven but will firm up after chilling for a few hours.



...this was just like my Italian grandmother's we change it a bit with 8 oz ricotta and 8 oz of mascarpone...and then put about 1/2 cup of dark chocolate chips in the pie too. We a...

I made this as written no changes. It was a hit at my house! The next time I make it I will just cut out a shape in the remaining dough and set it in the center. Without a picture I didn't k...

Lovely pie. I added half of the ricotta as specified as ididnt have enough in the fridge but it came out perfect.

I liked the pie yet I thought that the crust was too thick so the next time I made it I made half the crust and liked it better. I also added some mini chocolate chips.

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