Marc Vetri’s Ricotta Pie Recipe

When Marc Vetri—award-wining chef, restaurateur and philanthropist—became our new co-worker, it wasn’t long before we were asking him about his favourite recipes.

Shamelessly sweet toothed, our questions soon focused in on that last-up course: dessert. Pie to be exact. We were just after Marc’s thoughts, but he went one better, serving up his absolute must-bake pie recipe too.

Marc’s choice? A ricotta pie, straight from his childhood memories. Serve with a double espresso (and a shot of grappa if you dare). Let the baking begin.

Marc Vetri’s Ricotta Pie

“Ricotta pie holds that connection in my life. As long as I can remember, we went to my grandparents’ home every Sunday in South Philadelphia. And like clockwork, you could smell the ricotta pie covered with cinnamon coming out of the oven.

I couldn’t wait until the end of dinner to grab the first slice.

Since it was made in a rectangular dish, I always wanted one of the corner pieces—nearly all crust, and the ricotta was a little crunchy and soft at the same time…my own little miracle.”

Marc Vetri’s Ricotta Pie

Ricotta Pie
Serves 12

What you’ll need

  • 3 pounds fresh ricotta cheese
  • 10 medium eggs/8 large eggs
  • 2 cups sugar
  • Juice of 1 lemon
  • 1 ½ teaspoons ground cinnamon

How it’s made

  1. Preheat the oven to 180°C/350°F/Gas Mark 4. Butter a 2- to 2 ½-quart glass baking dish.
  2. In a large bowl, whisk together the ricotta, eggs, sugar and lemon juice until well combined and free of lumps. Pour into the prepared dish and dust with enough cinnamon to cover the entire surface lightly.
  3. Bake the cake for about 1 hour, or until set. It will puff up like a soufflé in the oven, and when you remove it, it will fall and form a delicious top crust. Let cool completely, cut into wedges and serve.
  4. To vary the flavour, use 3 to 4 tablespoons fresh orange juice in place of the lemon juice.