Name: Italian Ricotta Easter Pie Recipe
Prep time: 40 min
Cook time: PT-485563H21M31S
Total time: 6 h
Cuisine: Italian
Ingredients: 2 cups (250g) all-purpose flour; 1/2 cup (100g) granulated sugar; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup (115g) cold unsalted butter, diced; 2 large eggs; 1-2 tablespoons milk (only if needed); 2 cups (450g) whole milk ricotta cheese, well-drained; 1 cup (200g) granulated sugar; 4 large eggs, separated; 1 cup (175g) cooked wheat berries, well-drained (or cooked Arborio rice or pearl barley); 1/3 cup (50g) candied citron or orange peel, chopped; 2 tablespoons orange blossom water (or 1 teaspoon grated orange zest + 1 teaspoon vanilla extract); 1 teaspoon ground cinnamon; Pinch of salt; Powdered sugar, for dusting (optional)

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If you’re searching for a truly special way to celebrate Easter, Italian Ricotta Easter Pie is a showstopping centerpiece that combines tradition, artistry, and vibrant springtime flavor in every bite. This classic dish, also known as Pastiera Napoletana, features a lusciously creamy ricotta filling studded with wheat berries (or rice) and candied citrus, gently perfumed with orange blossom water and nestled in a buttery pastry crust. Just one slice whispers tales of Neapolitan Easters and kitchen tables filled with laughter — it’s a dessert that means as much as it tastes, and it’s guaranteed to create sweet memories for years to come!

Italian Ricotta Easter Pie Recipe - Recipe Image

Ingredients You’ll Need

Even though Italian Ricotta Easter Pie has an air of celebration, its ingredients are humble and straightforward, each playing a pivotal role in creating that classic creamy, grain-studded filling and delicate crust. Think of this as a symphony: every note, from creamy ricotta to citrus zest, brings balance and harmony to the final dish.

All-purpose flour: The essential backbone of your shortcrust, offering just the right structure to hold the creamy filling.
Granulated sugar: Adds gentle sweetness without overwhelming the subtle flavors; both crust and filling need a little love here!
Baking powder: Just a touch helps the crust achieve that tender, melt-in-your-mouth crumb.
Salt: A pinch in both crust and filling heightens every other flavor — never skip it!
Cold butter, diced: Cold is key for flaky pastry; dice it small for easy mixing.
Large eggs: These enrich both the dough and the filling, delivering structure, golden color, and that signature custardy texture.
Milk (as needed): Use sparingly, only if the dough is a bit too dry to come together.
Whole milk ricotta cheese (well-drained): The creamy heart of the pie — drain it well for a lush, non-runny filling.
Cooked wheat berries (or cooked rice): The classic texture! Arborio rice makes a great substitute if wheat berries are tricky to find.
Candied citron or orange peel: Bright citrus chunks add pops of color and irresistible flavor throughout every slice.
Orange blossom water (or orange zest + vanilla extract): This is the soul of Italian Ricotta Easter Pie — floral and fresh, it instantly transports you to spring in Naples.
Ground cinnamon: Just a pinch gives gentle warmth alongside the citrus.
Powdered sugar (for dusting): A final flourish for a perfectly festive look.

How to Make Italian Ricotta Easter Pie

Step 1: Make the Pastry Dough

Let’s start with the crust! Combine flour, sugar, baking powder, and salt in your mixing bowl. Cut in diced cold butter with a pastry cutter or, honestly, your fingertips (classic nonna style) until it looks like coarse sand. Add the eggs and gently mix — this dough should be soft but not sticky. If it’s crumbly, add milk a little at a time. Form the dough into a disk, wrap it up, and let it chill in the fridge for at least 30 minutes. This rest lets the butter firm up again for a melt-in-your-mouth bite later.

Step 2: Prepare the Pie Shell

Preheat your oven to 350°F (175°C), and grease a 9-inch pie dish or springform pan. Roll two-thirds of your chilled dough to about a quarter-inch thickness, then gently fit it into your dish, pressing it up the sides. Patch any tears with a little extra dough — pies like this aren’t meant to be fussy! The remaining dough? That’s for those beautiful golden lattice strips on top.

Step 3: Make the Ricotta Filling

Now for that signature creamy filling! In a large bowl, beat the well-drained ricotta and sugar until velvety smooth. Add egg yolks one at a time, mixing well after each to create a rich, custardy base. Stir in your cooked wheat berries (or rice), candied citrus, orange blossom water, cinnamon, and a pinch of salt. In a separate clean bowl, whip the egg whites to soft peaks, then gently fold them into your ricotta mixture. This keeps the filling light, airy, and absolutely luscious.

Step 4: Fill and Lattice the Pie

Pour your filling into the prepared crust, smoothing the top. Roll out the reserved dough and cut it into half-inch strips. Arrange them across the pie in an offset criss-cross pattern, like a traditional pastiera. Press the ends of the strips gently into the edge of the crust to seal them together (think of it as tucking everyone in for their big bake!).

Step 5: Bake and Cool

Slide your masterpiece into the oven and bake for 60–70 minutes. You want the filling set and the crust gloriously golden. If the top starts to get a little too toasty, gently lay a piece of foil over the pie for the last 15 minutes. Once out of the oven, let it cool completely on a rack. The hardest part? For best flavor and texture, you’ll want to chill your Italian Ricotta Easter Pie for several hours or overnight — patience brings the magic here!

How to Serve Italian Ricotta Easter Pie

Garnishes

A light flurry of powdered sugar turns the surface beautifully snowy and highlights the golden lattice. For a spring touch, a few curls of extra candied citrus or a scattering of edible blossoms can really make your pie pop on the table. Serve each slice with a sprig of fresh mint if you fancy a little color contrast.

Side Dishes

This pie is the star, so keep side dishes simple and fresh. A bowl of strawberries or a tangle of citrus segments alongside each slice will beautifully echo the flavors in the filling. For coffee lovers, nothing beats a piping hot espresso or cappuccino as the ultimate Italian touch!

Creative Ways to Present

You can transform your Italian Ricotta Easter Pie into adorable individual tartlets — perfect for brunch buffets or gifting. Feeling extra festive? Plate a fat wedge with a little swirl of sweetened whipped ricotta, or plate with a streak of berry compote for an elegant, restaurant-style finish. There’s no wrong way to show off such a lovely dessert!

Make Ahead and Storage

Storing Leftovers

Italian Ricotta Easter Pie is a champion when it comes to leftovers — simply cover tightly and store in the fridge for up to five days. The grains help the filling keep its structure, and you may even find that the flavors deepen after a day or two. Just bring slices to room temperature before serving for the richest taste and texture.

Freezing

While this pie is best enjoyed fresh, you can freeze individual slices if needed. Wrap each piece well in plastic and foil, and freeze for up to a month. Thaw overnight in the fridge, but keep in mind that the ricotta’s creamy texture might turn a bit grainy after freezing — nothing beats a fresh Italian Ricotta Easter Pie!

Reheating

Unlike some desserts, this pie isn’t meant to be served piping hot — its soft, custardy filling shines best at room temperature or just slightly chilled. If you must warm it, use a low oven (no microwave!), covering the pie to maintain moisture, and heat gently only until just warm.

FAQs

Can I make Italian Ricotta Easter Pie in advance?

Absolutely! In fact, it’s tradition to bake it a day or two ahead. The filling firms up and develops even more complex flavors as it sits, making it a perfect make-ahead treat for your Easter table.

What are wheat berries, and can I substitute them?

Wheat berries are essentially whole unprocessed grains and are classic to this recipe. If you can’t find them, arborio rice or even pearl barley are lovely stand-ins; just be sure to cook them until tender and drain thoroughly before adding to your filling.

What if I can’t find orange blossom water?

No worries! Swap in a mix of freshly grated orange zest and a little vanilla extract. This combination mimics the floral and citrusy notes that make Italian Ricotta Easter Pie so distinctive and aromatic.

Can I use store-bought pastry instead of homemade?

You sure can! While making your own crust adds that extra touch of tradition and flavor, a high-quality store-bought shortcrust pastry will definitely save time and work in a pinch.

Is it possible to customize the filling?

Of course! Feel free to stir in a handful of golden raisins, pine nuts, or mini chocolate chips for a pop of texture and flavor. The candied citrus is traditional, but dried apricots or a touch of liqueur like Limoncello add delicious modern twists.

Final Thoughts

I really hope you’ll let Italian Ricotta Easter Pie grace your table this year. From its creamy filling and zesty sparkle to the tender, flaky crust, this dessert feels like an edible hug from Naples. Whether you’re honoring heritage or making new family traditions, give this festive classic a try — every bite is a joyful celebration of spring!