Sicilian Ricotta Pie

Italian Ricotta Pie Recipe

Have you ever heard about Pi Day? Pi Day is celebrated around the world on March 14th and every year I want to bake a PIE! This year I got my act together in time and made this Sicilian ricotta pie! 

It's been a few years since I've sat in a math class, but I do have some memories. It always stuck in my mind that the value of pie is about  3.14159. This value is actually shortened to 3.14, and goes on and on and on. Sort of like my immense love of PIE! It just doesn't stop! And I'm not the only one with this passion for pie. Usually I'm dodging my kids trying to find a good spot to take a photo, and more often that not, my pooches!

Now, it wasn't me that came up with the idea to bake a pie on March 14th for Pi Day, but it sure was a great idea. It is a fun day to find some amazing pies happening today to celebrate this pie day inspired by 3.14 pi!!

Now, let’s chat about this Sicilian Easter pie. It's actually a crostata made with pasta frolla dough. It's a dough that’s like a giant sugar cookie. It's wonderful to fill with whatever you like and it’s very, very Italian. The filling is quite Sicilian — my father was Sicilian and I've been thinking about him pretty often since he died. I especially think about him when I make something he really loved, like this ricotta pie. 

What’s Needed for Ricotta Pie? 

This Sicilian ricotta pie has two components: the pie crust and the sweet ricotta filling. Here’s what you’ll need to make this ricotta pie recipe: 

• Pastry flour
• Unsalted butter
• Granulated sugar
• Eggs
• Ricotta
• Vanilla extract
• Ground espresso 
• Lemon zest
• Semi-sweet chocolate chips

How to Make Ricotta Pie

As always, I’ve included detailed instructions on how to make this Italian ricotta pie in the recipe card below. But here are the basic steps to making this Sicilian ricotta pie, followed by some tips and tricks I think you’ll find useful: 

1. Make the pie dough using a food processor. 
2. Once the dough comes together, shape into two discs and chill for 1 hour. 
3. To make the ricotta pie filling, first mix together the egg yolks and sugar.
4. In a separate bowl, whip the egg whites until fluffy. 
5. Fold the egg whites into the egg yolk mixture, followed by the remaining ingredients. 
6. Then, roll out one of the chilled discs of dough and press into the bottom of an 11-inch fluted tart pan. 
7. Return the tart pan to the fridge and chill for 30 minutes. 
8. Pour the ricotta filling into the tart pan, then top with strips of dough from the second disc.  
9. Bake the Italian ricotta pie until the crust is brown. 

Can I Add Other Mix-Ins to This Pie?

Yes! In Sicily, you would find this filling made with either chocolate chips or with candied fruit (i.e. the same filling you'd find in an incredible cannoli).

Tips for Making Italian Ricotta Pie

The dough recipe is measured in grams, so break out your scale and measure your ingredients. It's my mother-in-law's recipe, and she doesn't like to share her recipes. She says that all of these recipes should be paid for, so there you go!

Be sure to let the pie dough chill for an hour after it’s been made. This gives the gluten in the dough time to relax and also helps the butter firm up again so it doesn’t ooze out of the crust while it’s in the oven. 

As tempting as it is to cut this ricotta pie while it’s still warm, it’s best enjoyed at room temperature.

More Easy Pie Recipes: 

Some more pie inspirations for the pie lovers:

• Pastiera Napoletana (Neapolitan Easter Pie) 
• Apple Pie with Oat Streusel Topping
• Salted Caramel Apple Pie
• Apple-Limoncello Pie
• Grape and Apple Pie
• Lemon Meringue Pie
• Blueberry Limoncello Pie with Sourdough Crust
• Sweet Cherry Pie