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wedge of ricotta pie on white plate with fork on side

Mom's Sicilian Ricotta Pie

A tradition at Easter time but perfect all year long, my Mom's Sicilian Ricotta Pie recipe is an authentic tried and true recipe.
Course Dessert
Cuisine Sicilian-Italian
Keyword Sicilian cooking, ricotta pie, Sicilian dessert, ricotta
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 10 servings
Calories 353kcal


For the crust

  • 1 1/2 cups all purpose flour
  • 1/3 cup granulated sugar
  • 1 tsp baking powder
  • pinch salt
  • 6 tbsp. unsalted butter or vegetable shortening
  • 2 eggs, lightly beaten

For the filling

  • 1 1/2 lbs ricotta drained if very liquidy
  • 4 eggs
  • 1/2 cup granulated sugar
  • grated zest of 1/2 lemon
  • pinch cinnamon plus more for sprinkling on


Prepare the crust:

  • In the bowl of the food processor combine the flour, sugar and baking powder. Add the cubed butter and pulse until the mixture resembles a course meal.
  • Add the eggs and mix on low speed until the eggs are incorporated. If necessary, add 1 tsp of cold water at a time until the dough wraps itself around the blade into a ball.
  • Transfer the dough onto a sheet of plastic wrap. Press into a disc shape, wrap and refrigerate for an hour.
  • Alternately, if making the dough by hand, combine the flour, sugar, baking powder and salt in a large bowl. Cut in the butter with a pastry cutter or use your fingers to mix the butter into the flour mixture until crumbly. Make a well in the center and add the eggs. Stir together, adding a tsp of cold water at a time as needed, then shape into a disc.

Prepare the ricotta filling:

  • Place all filling in a large bowl and using a wooden spoon stir until well combined.

To assemble and bake

  • Preheat oven to 350F and have a 9-inch pie plate ready. 
  • Cut off 2/3 of the dough and reserve the remaining 1/3 for the top. Roll out the dough on a floured surface to a 1/4 inch thickness. Dust your dough and work surface with more flour if it sticky. Carefully wrap the sheet of dough around the rolling pin and transfer the dough onto the pie plate. 
  • Pour in the ricotta mixture, then roll out the remaining piece of dough and place on the filling. Crimp the edges as desired. 
  • Dust lightly with cinnamon and bake for 45-55 minutes until golden. Cool completely before serving.


  • My mother's original recipe was made with vegetable shortening, however chose to substitute with butter for this recipe. 
  • Be sure to chill your dough for up to an hour before rolling. If the dough is difficult to handle and breaks apart when you are trying to roll it, place it back in the refrigerator for another 15 minutes.
  • If the brand of ricotta you are using is very watery, be sure to drain it several hours before adding it to your filling.
  • The filling for this pie is easily combined by hand with a whisk. However, if you prefer a smoother consistency to your filling, blend with a handheld mixer or in your food processor.
  • Ricotta pie is ideal made a day in advance before serving.  It is at it's best when served completely chilled.
  • Keep leftovers refrigerated for up to 4 days.
  • Please note that the nutritional information provided is approximate and may vary according to exact portion size.


Calories: 353kcal | Carbohydrates: 33g | Protein: 13g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 159mg | Potassium: 171mg | Fiber: 1g | Sugar: 17g | Vitamin A: 667IU | Calcium: 178mg | Iron: 2mg