Ricotta Pie

Sicilian Ricotta Pie

This Sicilian Ricotta Pie recipe came with my Nana from Sicily. However, the real master of this Italian Ricotta Cheesecake is my father, the master baker.

My father was always a jack of all trades, construction jobs, machine shops, and… baker. Yes, he went to bakery school and was always the master of this art in the family. He is more than 80 now and passed the baking onto me and my daughters, but, his passion for baking has been passed on to the rest of us.


Sicilian Ricotta Pie

Course: DessertCuisine: ItalianDifficulty: Easy


Prep time


Cooking time






  • Pie Crust
  • Flour (1 Cup)

  • Butter (1/6 Cup)

  • Sugar (1/4 Cup)

  • Baking Powder (1/2 Teaspoon)

  • Salt (1/2 Pinch)

  • Milk (1/6 Cup)

  • Egg Yolks (1.5)

  • Pie Filling
  • Ricotta Cream Cheese (2 Pounds)

  • Powdered Sugar (1/2 Pound)

  • Vanilla Extract (1 Teaspoon)

  • Egg Whites (7)

  • Whiskey (1 Shot)


  • Pie Crust
  • Cream the butter with the sugar
  • Add the eggs to the creamed mixture and cream the combined mixture
  • Combine the flour, salt, and baking powder into a separate bowl
  • Fold the flour mixture, a little at a time, into the creamed mixture
  • Fold the milk, a little at a time, into the combined mixture (step 4 above)
  • Kneed the mixture into a ball and roll to fit your 9″ pie pan.
  • Pie Filling
  • Combine all ingredients and mix until smooth
  • Put it Together
  • Pour the pie filling into the pie crust. Bake in a 325 degree oven for 90 minutes or until firm.
  • Let it cool on the stove and then enjoy!


  • If this doesn’t remind you of Nana then you did it wrong. 🙂

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