Ricotta Pie

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Yield: 9" pie, 8 to 12 servings

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This traditional Italian sweet is usually served on special holidays — Easter in particular. But it's so tasty, you won't want to relegate it to only special occasions. Nicely sweet, with a thin layer of graham cracker crumbs and ground almonds in the bottom of the pan standing in for crust, it's mostly cheesecake. Using ricotta instead of cream cheese keeps the texture a bit lighter, and makes this pie a delicious source of calcium and vitamin D.

Ricotta Pie

star rating (9) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 9" pie, 8 to 12 servings
Published: 10/18/2012



  • 2 whole graham crackers, enough to make a scant 1/3 cup crumbs
  • 1 tablespoon sugar
  • 1/4 cup almonds — whole, slivered, or blanched; honey roasted are tasty
  • pinch of salt


  • 3 cups ricotta cheese, whole-milk or part-skim
  • 6 large eggs
  • 1/3 to 1/2 cup sugar*
  • 1/4 cup Amaretto liqueur, optional
  • 1 to 2 teaspoons vanilla extract, to taste
  • 1/8 teaspoon salt
  • *Add sugar to taste, for a sweeter or less sweet cheesecake.

Tips from our bakers

  • If you're not someone who keeps liqueur in the house but want to try the Amaretto in this recipe, purchase one of the small "nips" from the liquor store. It should be a scant 1/4 cup, but if it's not, don't worry; just use however much you have.
  • Orange marmalade, heated briefly in the microwave to make it pourable, is a nice topping for this pie. Grated orange peel is often one of the ingredients in the filling; but substituting an orange-based topping gives you more flexibility — in case your audience includes those who might not like orange in their cheesecake.


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1) Preheat the oven to 350°F. Rub a generous amount of soft butter on the inside of a 9" pie pan at least 1 1/2" deep; use a deep-dish pan, if you have one. If your pie pan isn't at least 1 1/2" deep, substitute a 9" square pan.

2) To make the crust: Place the graham crackers, sugar, almonds, and salt in a food processor or blender, and process until totally ground, but not powdery.

3) Pour the crumbs into the pan, tilting and shaking the pan to distribute the crumbs across the bottom and up the sides of the pan. Place the pan on a baking sheet, to make it easy to handle once you've added the filling.

4) To make the filling: Mix together all the filling ingredients, and beat slowly until well combined.

5) Pour the filing into the crust; it will come nearly to the lip of the pan.

6) Bake the pie for 45 to 50 minutes, until it's becoming brown around the very outside edge, and an instant-read thermometer inserted into the center registers 160°F. The pie will still look quite unset in the center; that's OK.

7) Remove the pie from the oven, and cool it to room temperature. Once it's cool, refrigerate until chilled.

8) Serve pie as is, or with the topping of your choice.

Yield: one 9" pie, 8 to 12 servings.


  • star rating 03/10/2015
  • member-postapublica1 from KAF Community
  • I added grated lemon peel, and also separated the eggs and beat the egg whites till stiff and then folded the egg whites into the batter. This made the cheesecake texture lighter, and perfect for my taste!
  • star rating 11/10/2014
  • Martha W. Hutson from Abilene, TX
  • This is a lovely not-too-sweet cheesecake which is best served after chilling for several hours. I did not find it bland, and here is why: I used ginger snaps which have bits of ginger in them for the crust, ginger liqueur instead of Amaretto, and I put a spoonful of macerated fresh blueberries on top. I think next time I will try using one package of cream cheese in place of one cup of ricotta, to add to the creaminess. I do like using a 9" square pan rather than a pie pan.
  • star rating 04/14/2013
  • TracyCC from Raleigh,NC
  • Baked this for the first time yesterday to take to a friends house for dinner. Was worried at first because it did look underdone , but then you chill it (and I topped with blueberries and strawberries I cooked down and macerated), it Was the bomb! Like a cheesecake but lighter, nice for spring summer I had no amaretto so I used some Almond extract 1/2 Tsp instead It is now one of my favorites!
  • star rating 04/02/2013
  • Kathy from Southern California
  • I was looking forward to trying this recipe and made it for Easter. It sounded good, but I found it very bland even with using whole milk ricotta, Amaretto and vanilla. Even the crust was bland. The texture was nice, but just no flavor. This is the first King Arthur flour recipe I have tried that was disappointing.
  • star rating 04/01/2013
  • Barbara from upstate New York
  • Wonderful! Delicious, light and extremely easy. I used the maximum amount of sugar and vanilla suggested in recipe. It was a big hit at Easter dinner, and I'll be making this often.
  • star rating 03/31/2013
  • peggy from surry nh
  • bland with part skim ricotta; even with the amaretto.
  • star rating 02/13/2013
  • PJH from
  • Very sorry for the mistake in the recipe, calling for 1 1/2 cups ricotta instead of 1 1/2 POUNDS. Recipe is now corrected; and it makes an excellent pie!
  • star rating 01/23/2013
  • luiga from KAF Community
  • I would like to make this for my weekend guests. Is this recipe correct? One and one half cups ricotta and six eggs does not sound right to me. Being Italian, and ricotta cheesecake being a family favorite, I have made many different variations of this classic Italian cheesecake. Usually the recipes call for 1 or 2 pounds of ricotta, with an equivalent of not more than 4 or 5 eggs. This seems more like a custard pie with some cheesecake flavoring. Hope someone from King Arthur will validate this recipe. I am not convinced the recipe is accurate. Thanks.
    Thank you so much for catching this error for us. The recipe has been corrected online. ~Amy
  • star rating 12/05/2012
  • GWariner from Park City, UT
  • I've made a similar version in the past from the Silver Palate Cookbook, years ago...so when I came across this recipe I was anxious to bake it up. I prefer a less dense cheesecake and this sounded nice. However, it came out very custard like, as it calls for 6 eggs and only 1 1/2 cups ricotta. It was too eggy tasting and that's what came across the most. Will try another recipe in the future.

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