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Ricotta Pie

  • Servings:

    Serves 8 as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    60 minutes


Recipe adapted for fresh from Carla and Christine Pallotta, sisters and owners of Nebo Cucina & Enoteca in Boston.
2 lb. whole-milk ricotta cheese
4 large eggs
1 cup granulated sugar
1 tsp. vanilla extract
1 (14-oz.) package refrigerated pie crusts
Confectioners' sugar, for garnish
Ricotta Pie


1. Center a rack in the oven and heat to 325 degrees. Place ricotta in a large fine-mesh strainer set over a large bowl. Press gently on ricotta with a rubber spatula to drain any excess liquid into bowl. Discard liquid and transfer ricotta to now-empty bowl.
2. Separate eggs, placing whites in bowl with ricotta; reserve one yolk for Step 3. Whisk ricotta and egg whites until smooth, then add sugar and vanilla and whisk to combine.
3. Unroll one pie crust into a 9" pie dish. Pour ricotta mixture into crust, then top with second pie crust. Pinch edges of crust together, then fold under so that dough is flush with edge of dish. Crimp edges with a fork and brush all over with reserved egg yolk.
4. Bake until pie is golden brown, about 1 hour. Transfer to a wire rack and let cool at least 45 minutes; dust lightly with confectioners' sugar before serving.
Source: Hannaford fresh Magazine, March - April, 2019


Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 480 kcal (24%)
Calories from Fat 216
Total Fat 24 g (37%)
Saturated Fat 13 g (65%)
Cholesterol 75 mg (25%)
Sodium 420 mg (18%)
Total Carbohydrates 53 g (18%)
Dietary Fiber 0 n/a
Protein 17 g (28%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a