Friday, February 26, 2010


Growing up in my family this was simply called "Easter Pie".  Sweet and delicious, it was obviously reserved for the special holiday.  Far too good to be eaten once a year and so simple to make, I make it for special occasions. I make my own pie crust but you can certainly take a shortcut with frozen or refrigerated ones.

2 deep dish one crust pie shells
10 egg whites
1.5 cups granulated sugar
3# whole milk ricotta
1 tablespoon vanilla
1 teaspoon grated fresh orange zest [optional]*
confectioner's sugar [optional]

Preheat oven to 375*

Separate egg whites into a large mixing bowl and reserve yolks for another use.  Beat the egg whites and the sugar until foamy.  Add ricotta and vanilla and blend until fine and creamy but do not over mix.  Add the orange zest and quickly fold in.  

Fill two unbaked 9 inch deep dish pie shells and bake on middle rack in oven for 1 hour until lightly golden.

Remove from oven and allow to cool completely.  I usually make the pies a day in advance.  Just before serving dust with confectioner's sugar.  You can embellish with fresh strawberries or a dollop of fresh whipped cream but I find them unnecessary.

* you can substitute lemon zest or 1 teaspoon Amoretto to taste.

The obvious choice to serve with this delicate pastry is espresso!

Traditional Ricotta Pie on FoodistaTraditional Ricotta Pie


  1. garyfrench LOVES Ricotta pie....good for his cholesterol!

  2. Now I have to go and check all your other posts!

  3. Christopher, the Easter pie was fabulous !!! It brought back so many memories from my childhood. The aroma in the house had everyone hovering around the kitchen... Thanks for the memories.