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a piece of italian ricotta pie

Easy Ricotta Pie with Crumbly Top Crust

  • Author: Mortadella Head
  • Total Time: 2 hours 10 minutes
  • Yield: 1 nine-inch pan 1x



For the pie crust:

2 large eggs

3 cups of cake flour

4 tbsp sugar

12 tablespoons of seed oil (you can use 1 stick of unsalted butter, if you prefer)

a pinch of salt

(optional) 1 tsp baking powder

Filling Ingredients:

1 + 3/4 cups fresh whole milk ricotta cheese

5 tbsp sugar

6 tbsp chocolate drops

1 egg

rhum flavoring


  1. Put the ricotta at room temperature in a pasta strainer, and let it there for at least 15 minutes, so that it can get rid of all the excess liquid.
  2. In a large bowl, mix the eggs with the indicated amount of sugar, then add the seed oil. After that, sift the flour with the baking powder and add them as well.
  3. Now, mix everything with a spatula or a wooden spoon and, later, with your hands, until you form a ball of pasta frolla. Divide it in two pieces of different sizes (3/4 + 1/4) and cover them in plastic wrap. Then, put the bigger one in the refrigerator, and the smaller one in the freezer. Let them rest for at least 45 minutes.
  4. In the meantime, prepare the pie filling. Mix all the ingredients in another bowl, and then let everything rest in the fridge until you need it.
  5. When the pasta frolla cooling time has passed, take a springform pan or a pie shell, and cover its bottom with greaseproof paper. Then, take the bigger ball out of the fridge, stretch it with a rolling pin, and then use your hands to spread it on the pan.
  6. Use a fork to make some holes in the pasta frolla. This way, you’ll avoid the formation of air bubbles during the baking process.
  7. Now, add the ricotta mixture and spread it evenly. If there is some uncovered pasta frolla on the sides of the pan, fold it onto the filling.
  8. Take the smaller pastry ball out of the fridge, and grate it on a plate. Make some big shavings, then spread them on the top of the pie until it’s completely covered.
  9. Now, bake in a preheated oven at 356°F for 20 minutes, in ventilated mode. Then, lower the temperature to 320°F, and keep baking for another 35 minutes. After that, stick a toothpick into the pie to check if it’s ready. If it comes out clean, you can turn off the oven.
  10. Enjoy!
  • Prep Time: 75
  • Cook Time: 55
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian