The Soul of Italian Baking in Every Slice
A Beloved Ricotta Dessert Passed Down Through Generations
This Ricotta Cream Pie is a beloved classic straight from the heart of an Italian kitchen — a moist, fluffy cake layered with sweetened ricotta cream.
It’s rich, yet light; simple, yet elegant. Whether for Sunday lunch, Easter, or any family gathering, this dessert has earned its place on every Nonna’s table.
Made with pantry staples like flour, eggs, cream, and ricotta, it transforms humble ingredients into a luxurious treat that’s both nostalgic and indulgent.
The result? A dessert that’s as easy to prepare as it is impressive to serve.
💛 Why Nonna Loves This Recipe
Classic Italian Simplicity: No fancy tricks or complicated techniques — just old-world ingredients done right.
Soft and Creamy Texture: The combination of whipped cream and ricotta creates a rich yet airy filling.
Perfect for All Occasions: Elegant enough for celebrations, easy enough for weekday baking.
Keeps Well: Stays moist and delicious in the fridge for a few days — if it lasts that long!
⏱️ Cooking Time
Prep Time: 30 minutes
Bake Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 8
🧾 Ingredients
For the Cake
1⅓ cups (165 g) all-purpose flour
⅔ cup (130 g) granulated sugar
¾ cup (165 ml) fresh liquid cream
1½ teaspoons baking powder
2 large eggs
1 teaspoon vanilla extract
Powdered sugar, for dusting
For the Ricotta Cream Filling
⅔ cup (150 ml) cold heavy cream
⅔ cup (150 g) fresh whole-milk ricotta
⅓ cup (70 g) granulated sugar
👩🍳 Step-by-Step Method
Step 1: Prepare the Cake Batter
In a stand mixer or mixing bowl, whisk the eggs with sugar for about 10 minutes, until pale and frothy.
Lower the speed and gently mix in the flour, baking powder, and vanilla extract until fully incorporated.
In a separate bowl, whip the cold cream to stiff peaks.
Fold the whipped cream gently into the batter using a spatula until smooth and airy.
Step 2: Bake the Cake
Preheat oven to 350°F (175°C).
Line a 20-ounce (8-inch) springform pan with parchment paper.
Pour the batter into the pan, level it, and bake for 35 minutes or until a toothpick inserted in the center comes out clean.
Let cool completely on a wire rack.
Step 3: Prepare the Ricotta Cream
Ensure both the ricotta and cream are cold.
In a bowl, combine ricotta, cream, and sugar.
Whip using electric beaters until light, smooth, and fluffy.
Step 4: Assemble the Pie
Slice the cooled cake horizontally into three even layers.
Spread half of the ricotta cream on the bottom layer.
Add the second cake layer and top with remaining cream.
Place the final cake layer on top and dust with powdered sugar.
💡 Tips & Tricks
Ricotta Prep: For best texture, drain ricotta overnight in the fridge if it’s very moist.
No Mixer?: You can beat the eggs and sugar by hand with a whisk — just take your time.
Serving: Chill in the fridge for 1–2 hours before serving for a firmer slice.
Extra Flavor: Add lemon zest to the ricotta cream for a subtle citrus note.
📊 Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 6 g |
| Fat | 17 g |
| Carbohydrates | 34 g |
| Sugar | 20 g |
| Fiber | 1 g |
| Calcium | 110 mg |
NONNA'S RICOTTA CREAM PIE
Notes
Ingredients
For the Cake
- 1⅓ cups (165 g) all-purpose flour
- ⅔ cup (130 g) granulated sugar
- ¾ cup (165 ml) fresh liquid cream
- 1½ teaspoons baking powder
- 2 large eggs
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
For the Ricotta Cream Filling
- ⅔ cup (150 ml) cold heavy cream
- ⅔ cup (150 g) fresh whole-milk ricotta
- ⅓ cup (70 g) granulated sugar
👩🍳 Step-by-Step Method
Step 1: Prepare the Cake Batter
- In a stand mixer or mixing bowl, whisk the eggs with sugar for about 10 minutes, until pale and frothy.
- Lower the speed and gently mix in the flour, baking powder, and vanilla extract until fully incorporated.
- In a separate bowl, whip the cold cream to stiff peaks.
- Fold the whipped cream gently into the batter using a spatula until smooth and airy.
Step 2: Bake the Cake
- Preheat oven to 350°F (175°C).
- Line a 20-ounce (8-inch) springform pan with parchment paper.
- Pour the batter into the pan, level it, and bake for 35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely on a wire rack.
Step 3: Prepare the Ricotta Cream
- Ensure both the ricotta and cream are cold.
- In a bowl, combine ricotta, cream, and sugar.
- Whip using electric beaters until light, smooth, and fluffy.
Step 4: Assemble the Pie
- Slice the cooled cake horizontally into three even layers.
- Spread half of the ricotta cream on the bottom layer.
- Add the second cake layer and top with remaining cream.
- Place the final cake layer on top and dust with powdered sugar.
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