6-inch Italian Easter Ricotta Pie


6-inch Italian Easter Ricotta Pie : vintage Easter favourite.

6-inch Italian Easter Ricotta Pie : vintage Easter favourite.

This 6-inch Italian Easter Ricotta Pie is smaller version of what we usually make for Easter. Just like

6 inch Sponge Cake with Strawberries


It is meant for little families or one afternoon treats.
We usually make large, full sized ones but, this year, it seems we’ll have Easter brunches on our own and this one is quite enough for small families of two up to four members.
It seems everything changes, caused by the virus and I hope you’ll agree there are also some benefits, like, people started to care more about older members of families and the society all together, we read books more, listen to music, play with kids more, cook at home… somehow everything is slower: exactly what we need to stop for a while and reset.

6-inch Italian Easter Ricotta Pie : vintage Easter favourite.
If you are in quarantine and look through the window you’ll see the spring is here, the flavours of trees blossom and flowers and fruits is here and, by looking at it, everything is perfect as it has to be. Television and all the gadgets tell quite the opposite, so let’s find the way somewhere in the midlle. 🙂
Stay safe and healthy all of you !

5 from 9 votes

6-inch Italian Easter Ricotta Pie

6-inch Italian Easter Ricotta Pie : vintage Easter favourite.

Course Dessert
Cuisine Italian
Keyword 6 - inch Italian Easter Ricotta Pie
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 2


  • Ingredients for the crust:
  • 1 cup all purpose flour
  • 1 Tbsp sugar
  • Pinch of salt
  • ¼ tsp baking powder
  • 3 Tbsp butter, room temperature + extra butter for the pan
  • 1 egg
  • 1 Tbsp milk
  • Ingredients for the filling:
  • 2 eggs
  • Pinch of salt
  • 1/3 cup sugar
  • 1 Tbsp all purpose flour
  • 1 cup Ricotta
  • ¼ Tbsp lemon zest
  • ½ Tbsp orange zest
  • 1 Tbsp vanilla extract
  • Pinch of cinnamon
  • 3 Tbsp raisins
  • Icing sugar to dust, optional


  1. On clean, flat working surface, combine all the crust ingredients, using your hands. Leave aside.

  2. Butter 6 inch pan and leave aside.

  3. Preheat the oven to 180 C / 356 F.

  4. In a medium sized bowl, mix eggs,salt and sugar. Add flour, Ricotta, lemon and orange zest, vanilla extract cinnamon and raisins. Combine well.

  5. Using rolling pin, roll out the crust, large enough to cover the bottom and the sides of 6 inches pan.

  6. Place the crust into the pan and fill it with Ricotta filling.

  7. Cut away any crust left on the sides of a dish and bake the pie for 50 minutes or untill the toothpick inserted in the middle comes out clean.

  8. Cool and serve dusted with icing sugar.

6-inch Italian Easter Ricotta Pie : vintage Easter favourite.


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