Italian Berry Ricotta Pie
This Italian berry ricotta pie is made with a light and creamy filling in a flaky puff pastry crust then topped with a fresh sweet berry sauce. It’s a classic Italian dessert that is the perfect way to end a meal!
Get ready to fall in love with this Italian berry ricotta pie! It has a sweet ricotta filling encased by a flaky crust and is topped with a fresh berry sauce that makes it the best way to end any Italian meal.
It’s light like my favorite Italian ricotta cheesecake but is baked like a classic cheesecake! If you have never used ricotta in your baked goods, you will love the delicate rich taste it brings to desserts like my favorite ricotta crostata.
The berry topping is similar to the one I use on my vanilla panna cotta. You can use frozen berries to make this ricotta pie recipe year round, but using fresh berries during the summer berry season is my preference!
Why You’ll Love This Recipe
- Classic dessert: Ricotta pie can be found at many Italian bakeries made in a variety of ways as well as it is often served as a traditional Italian dessert at the holidays or for entertaining.
- Simple yet flavorful: A sweet, light filling is encased in pie crust then topped with a fresh berry topping. It is an easy dessert that is the perfect balance of flavor!
Italian Ricotta Pie Ingredients
- Pastry crust: Store bought puff pastry, homemade puff pastry or a traditional shortcrust can be used.
- Ricotta cheese: Whole milk ricotta cheese is best to use.
- Vanilla extract: Adds rich flavor to the filling.
- Granulated sugar: Sweetens the filling for the perfect dessert.
- Egg: One large egg binds the ingredients together.
- Berry topping: Mixed berries, granulated sugar, water, corn starch and lemon juice.
Substitutions and Variations
- Type of crust: Instead of puff pastry, you can use a traditional short crust such as this Italian pie crust or even a chocolate pie crust/pasta frolla.
- Citrus zest: Lemon zest or orange zest would be a great addition to the sweet filling. I love the bright taste of lemon in my lemon ricotta cake!
- Mini chocolate chips:Try adding some mini chocolate chips like I do with my Italian chocolate chip ricotta cake.
- Extract: Use a different flavor of extract such as lemon extract or almond extract.
- Use only one berry: If you prefer just a blueberry sauce, strawberry sauce or raspberry sauce, use only the berry of choice.
- Pinch of cinnamon: For a warm flavor, add a pinch of cinnamon to either filling or sauce.
How to Make Italian Berry Ricotta Pie
To start, make berry topping by adding berries, sugar, cornstarch, water and lemon juice to a medium pot. Bring to a boil, stirring often then lower until thickened. Remove to a clean bowl, bring to room temperature then chill.
Next, form the pastry into the prepared pan and trim the dough leaving a small border. Prick the dough with a fork, set aside.
In a large bowl of a stand mixer beat the ricotta, vanilla and sugar until creamy, add the egg and beat to combine.
Place the filling on top of the unbaked crust then gently fold the extra dough edges over the filling.
Bake until golden and done. Cool ricotta pie completely in the pan. Remove from pan to a clean plate, top with the reserved berry topping and serve.
recipe Tips
- Drain ricotta: Drain ricotta in a mesh straining lined with cheesecloth. This allows excess liquid to drain away leaving your ricotta nice and thick which prevents a runny filling.
- Cold dough: Whether you use puff pastry or pasta frolla short crust, it’s best to roll it out cold to prevent breakage. You can also chill the crust in the pan before adding the filling to avoid shrinkage.
- If the crust is browning: Loosely tent it with aluminum foil.
- Clean slices: For clean slices, chill your pie before serving.
- Serving suggestions: Other than the berry sauce, serve this with a cup of hot coffee or an Italian iced coffee in the summer. After dinner, a splash of creamy coffee liqueur is a nice treat.
Is ricotta pie different from cheesecake?
Yes! Ricotta pie is made with just ricotta for a softer filling. Cheesecake is made with cream cheese and usually sour cream or Greek yogurt. Cheesecake is often a bit more firm and dense. Both are baked though so that may be where the confusion comes from!
More Ricotta Dessert Recipes
- Ricotta Cherry Crumb Pie
- Italian Pistacchio Ricotta Crostata
- Chocolate Chip Ricotta Crumb Cake
- Chocolate Ricotta Cake
- Italian Orange Ricotta Cookies
We love ricotta desserts and of course this Italian Berry Ricotta Pie did not disappoint, I hope you enjoy it too! Let me know.
Italian Berry Ricotta Pie
Ingredients
- 1 pastry crust (puff pastry or short crust)
- 1 cup ricotta cheese (drained in a sieve for 25-30 minutes)
- ½ teaspoon vanilla
- ¼-⅓ cup granulated sugar
- 1 large egg
BERRY TOPPING
- mixed berries fresh or frozen 150g
- ¼ cup granulated sugar
- 1 tablespoon water
- ¼ tablespoon cornstarch
- ¼-½ tablespoon lemon juice
Instructions
BERRY TOPPING
- In a medium pot add the berries, sugar, cornstarch, water and lemon juice, bring to a boil, stirring often, then lower the heat to simmer for approximately 5 minutes or until thickened (it will thicken as it cools). Place in a clean bowl bring to room temperature then cover and chill 2 hours.
- Pre-heat oven to 350F/180C. Grease and flour or spray an 8 inch pie pan.
- Form the pastry into the prepared pan, trim the dough leaving 1½-2 inch boarder, prick the dough with a fork, set aside.
- In a large bowl or stand mixer beat the ricotta, vanilla and sugar until creamy, add the egg and beat to combine. Place the filling on top of the unbaked crust, gently fold the edges over the filling. Bake for 30-40 minutes. Let cool completely in pan, remove from the pan to a clean plate, top with the berry topping and serve. Enjoy!