Italian Ricotta Holiday Pie

    1 hour 30 mins

    This is an Italian take on cheesecake, only so much richer. It was always served by my grandma at Christmas, and it's the perfect dessert to end a holiday meal!

    3 people made this

    Serves: 16 

    • 1 recipe pastry for a 24cm double crust pie
    • 8 eggs
    • 1 tablespoon lemon zest
    • 1 1/2 cups cooked white rice
    • 900g ricotta cheese
    • 1 teaspoon vanilla extract
    • 2 cups (450g) caster sugar
    • 1/8 teaspoon cinnamon
    • 2 tablespoons (30ml) milk

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 175 degrees C (350 degrees F).
    2. In a large bowl, beat eggs until light and fluffy. Add rice, ricotta, sugar, orange rind, lemon zest, cinnamon, and vanilla extract. Mix until thoroughly combined.
    3. Roll out half of pastry to fit 24cm deep-dish pie tin. Place pastry in tin, and fill with ricotta mixture. Roll out remaining pastry and cut 12 2.5cm wide strips. Lay strips in a lattice pattern on top of filling. Brush pastry with milk.
    4. Bake in preheated oven for 1 hour, until toothpick inserted in filling comes out clean.

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    Reviews and ratings
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    Reviews in English (3)


    I halfed this recipe and served it at a Christmas party with friends. The ricotta made a very nice texture, with good flavor, but we did not care too much for the candied cherries. I think it would be just fine without them.  -  24 Dec 2007  (Review from Allrecipes US | Canada)


    I made this for easter and instead of using cherries I used a can of crushed pineapple~What a fabulous pie!!! My husband has requested it for his birthday instead of cake!!! Top it with some whipped cream and strawberries...I think I'll do that next!!  -  02 Apr 2008  (Review from Allrecipes US | Canada)


    This pie was nice for something different to make for the holidays. I followed the directions as they were except I omitted the candied cherries. It came out really well, my family really liked it. The lemon flavor was really a nice touch because without it the pie wouldn't have had much flavor.  -  20 May 2010  (Review from Allrecipes US | Canada)