Ricotta Pie – Italian Easter Pie

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Ricotta Pie – Italian Easter Pie
Prep Time
15 mins
Cook Time
1 hr 30 mins
24 servings
Recipe by: Elena Parks for Eggland's Best

An Italian Easter tradition, the Ricotta Pie is a must-have at your family's table!


  • 3 1/2 pounds part-skim ricotta cheese
  • 1 pound can, cooked wheat
  • 1 1/2 cups sugar
  • 6 Eggland's Best eggs
  • 1 tablespoon cinnamon
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup candied fruit (optional)
  • 1/2 cup chopped walnuts (optional)


Serving Size
1 Serving
12g (35% calories from fat)
Dietary Fiber

Preheat oven to 350 degrees F.

Prepare 4 pie crusts – you may use frozen crusts, a refrigerated crust dough or a from-scratch dough.  If using frozen or pre-prepared dough, prepare 3 crusts for the pies and 1 crust for pie toppings.  Set aside.

Melt 1/2 stick of butter (4 tablespoons) and cool.  Set aside.

In a large bowl, using a stand mixer fitted with the paddle attachment or with a hand mixer, mix ricotta cheese, canned wheat, sugar and eggs until well combined.

Add cinnamon, vanilla extract and salt and mix for an additional 2 minutes.

Divide mixture evenly, and pour into 3 pie shells.

Take the 4th pie shell and cut into shapes using cookie cutters, or use a knife to create ribbons or strips (be creative!).  Place shapes carefully on top of mixture in pie shells.

Gently brush dough shapes on top of pies with melted butter.

Bake for 1 1/2 hours at 350 degrees or until top of pies are golden brown.

Notes and Suggestions:

Canned cooked wheat can be found in the ethnic foods section of your grocery store, or an Italian specialty store in your area.

You may also use a half-cup of candied fruit or nuts to the recipe if you wish.

Filed Under: Dessert, Easter

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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