Italian Ricotta Easter Pie

The recipe calls for ricotta cheese filling, but you can make the recipe with cottage cheese. Cottage cheese is similar in texture and flavor to ricotta cheese and can be used as a substitute in this recipe. Simply blend the cottage cheese until smooth and use it in place of the ricotta cheese. Keep in mind that using cottage cheese may result in a slightly different texture and flavor compared to the traditional ricotta cheese.
You can make this Italian Ricotta Easter Pie with cream cheese. Cream cheese is a good substitute for ricotta cheese and will give the pie a tangy flavor and creamy texture.
To use cream cheese in this recipe, simply replace the 15 oz. of whole-milk ricotta cheese with 15 oz. of cream cheese and proceed with the rest of the recipe as written. Keep in mind that using cream cheese may result in a slightly different texture and flavor compared to the traditional ricotta cheese.

You can make it gluten free if you make the pie crust dough gluten free. For this you have to use an alternative gluten free flour mix that you can substitute on 1:1. However, pie dough is often tricky to make, and you may have to change the recipe, mostly the quantities per ingredient.

To make this Italian Ricotta Easter Pie recipe vegan, you will have to use an egg substitute in addition to a vegan cheese to replace the ricotta cheese. Although we don’t recommend making such changes because they will completely transform the texture and flavor of this pie, here are a few options:
1.     Silken Tofu: You can replace ricotta with silken tofu; when you do, it is paramount to use the same weigh as the ricotta cheese. 15 oz. is 450 grams so this is the amount you should use for the silken tofu.
2.     Aquafaba: You can replace eggs with aquafaba. This is the liquid from a can of chickpeas. Whisk 3 tablespoons of aquafaba until it forms stiff peaks and use it to replace 1 egg in the recipe.
Keep in mind that different egg replacers may affect the texture and flavor of the final product, so feel free to experiment with different options to find the one that works best for you.

Check our Aquafaba meringue cookies recipe

You can make this Italian Ricotta Easter Pie crustless by omitting the pie crust. If you do so, the recipe will be more of a cake than a pie. To make a crustless version, simply omit the pie crust and pour the filling mixture into a greased 9-inch baking pan. You will have to change the recipe and add flour to the mixture so that it does not fall apart. Bake it until the filling is set and lightly golden on top. Let the “pie” cool before slicing and serving.

The Italian Ricotta Easter Pie can be put away in the fridge for as long as 4 days. To store the pie, wrap it firmly in a wrap or aluminum foil. For ideal quality, serving the pie at room temperature or marginally warmed in the oven is ideal. To warm the pie, essentially take it out from the cooler and put it in the oven at 350°F (175°C) for 10-15 min, or until warmed through.