Name: Grandma’s Sicilian Ricotta Pie with Orange and Cinnamon
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 cups whole milk ricotta cheese; 3/4 cup granulated sugar; 3 large eggs; 1 tablespoon fresh orange zest; 1/4 cup fresh orange juice; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 unbaked 9-inch pie crust

Why You’ll Love This Recipe

I love how simple this pie is to prepare while still feeling elegant enough for holidays and family gatherings. The ricotta gives the filling a soft, creamy texture that feels rich without being too heavy. I also enjoy how the orange zest and juice brighten the dessert, while the cinnamon adds a gentle warmth that makes every bite feel cozy. This is the kind of pie I can serve after a big meal, bring to a celebration, or make ahead when I want a reliable dessert that always feels homemade and heartfelt.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups whole milk ricotta cheese

3/4 cup granulated sugar

3 large eggs

1 tablespoon fresh orange zest

1/4 cup fresh orange juice

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/4 teaspoon salt

1 unbaked 9-inch pie crust

Directions

I start by preheating the oven to 350°F (175°C). If the pie crust is not already fitted, I place the unbaked crust into a 9-inch pie dish.

In a large mixing bowl, I whisk together the ricotta cheese and sugar until the mixture looks smooth and creamy.

Next, I add the eggs one at a time, mixing well after each addition so the filling stays well blended and silky.

I stir in the orange zest, orange juice, ground cinnamon, vanilla extract, and salt. I mix everything until the filling is evenly combined and smooth.

Then I pour the ricotta mixture into the prepared pie crust and smooth the top with a spatula.

I bake the pie for 40 to 45 minutes, or until the center is set and the top is lightly golden.

After baking, I remove the pie from the oven and let it cool completely at room temperature.

For the best texture and flavor, I chill the pie in the refrigerator for at least 2 hours before slicing and serving.

Servings and timing

I usually get 8 servings from this pie, which makes it a great dessert for a family meal or small holiday table.

Prep Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Calories: 320 kcal per serving

Servings: 8 servings

Variations

I sometimes change this pie a little depending on the season or the occasion. When I want a deeper citrus flavor, I add a bit of lemon zest along with the orange. If I want a slightly sweeter and more dessert-like finish, I dust the cooled pie with powdered sugar before serving. For a warmer spice profile, I sometimes add a pinch of nutmeg beside the cinnamon. I can also use a homemade pie crust for a more traditional feel, or a prepared crust when I want to save time without giving up flavor.

Storage/Reheating

I store this ricotta pie covered in the refrigerator for up to 4 days. Since the filling is made with ricotta and eggs, I keep it chilled until I am ready to serve it. I usually enjoy it cold or slightly cool straight from the refrigerator, because the texture stays firm and creamy that way. If I want a softer texture, I let a slice sit at room temperature for about 15 to 20 minutes before serving. I do not usually reheat this pie, since it tastes best chilled or lightly rested.

Related Recipes:

Grandma’s Sicilian Ricotta Almond Cookies

FAQs

Can I make this pie ahead of time?

Yes, I actually think this pie works very well as a make-ahead dessert. I like to bake it the day before serving so the filling has plenty of time to chill and set properly.

Can I use part-skim ricotta instead of whole milk ricotta?

I can use part-skim ricotta, but I find that whole milk ricotta gives the pie a richer and creamier texture. If I want the most traditional and satisfying result, I stick with whole milk ricotta.

How do I know when the pie is done baking?

I look for a center that is set and a top that is lightly golden. A slight jiggle in the middle is fine, but I do not want the filling to look wet or loose.

Can I freeze ricotta pie?

I can freeze it, but I think the texture is best when it is enjoyed fresh from the refrigerator. If I do freeze it, I wrap it well and thaw it in the fridge before serving.

What should I serve with ricotta pie?

I like serving this pie on its own because the flavor is delicate and balanced. When I want to dress it up, I add a light dusting of powdered sugar or serve it with a cup of coffee or tea.

Conclusion

I come back to this Grandma’s Sicilian Ricotta Pie again and again because it is easy to make, beautifully flavored, and full of old-fashioned charm. The creamy ricotta, bright orange, and warm cinnamon create a dessert that feels both comforting and memorable. Whether I make it for a holiday, a family dinner, or a quiet weekend treat, this pie always brings a little tradition and sweetness to the table.

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