R is for Ricotta Pie with Raisins and Pine Nuts

Oh wow, this recipe is so incredibly delicious. It’s actually quite a sweet tasting pie but then you have the sensation of biting into those hearty pine nuts which is unlike anything I’ve ever tasted before.ricotta pie with raisins and pine nuts

Ricotta is a sheep’s cheese, made from the whey that’s left over when producing hard cheeses. The ricotta does make this pie quite a mighty one, so it’s probably best to serve small slices, or not I mean I’m not gonna stop you. I get it.ricotta pie with raisins and pine nuts

So you’ve got the sweetness of the honey and raisins, the heartiness of the pine nuts, the sublte alcohol flavour of the amaretto, the creaminess of the ricotta and a ridiculously crunchy crust. It’s so good.ricotta pie with raisins and pine nuts

I’d serve it with a small glass of amaretto, or an espresso after dinner.

Ricotta Pie with Raisins and Pine Nuts

  • Servings: 10-12
  • Difficulty: moderate
  • Print


  • 250 gr flour
  • 120 gr butter at room temperature
  • 80 gr of fine cane sugar (or just light brown caster sugar)
  • 2 egg yolks
  • Zest of 1 lemon
  • 2 tbsp amaretto
  • 1 tsp salt

For the filling

  • 500 gr ricotta
  • 2 eggs
  • 50 gr honey
  • 150 gr white caster sugar
  • 50 gr raisins
  • 90 gr pine nuts
  • 1 tsp cinnamon
  • Zest of 1 lemon
  • 50 ml amaretto

Used kitchen appliances

  • Food processor (electric whisk)
  • Cling foil
  • Rolling pin
  • 1 large mixing bowl
  • Pie dish
  • Oven


  1. Mix the flour with the butter in the food processor. Add the rest of the ingredients for the pastry.
  2. Knead everything together. Try to use your fingertips, as to much warmth of your hands will melt the butter even more. Turn it into a ball and wrap in cling foil. Cool in the fridge for 1 hour.

  3. Pre-heat the oven to 160C.
  4. Knead the dough for about 30 seconds on a dusted surface and use a rolling pin to flatten the pastry until it’s 3 cm thick.
  5. Grease the pie dish with butter and lightly dust with flour. Fit the pastry into the dish, and use a fork to prick holes in the bottom.
  6. In the mixing bowl, add the ricotta and all other ingredients for the filling. Pour the mixture in the pie dish. Try to get the pastry to be on the same level as the filling.
  7. Bake in the oven for about 1 hour. If the top gets too black, cover with aluminium foil. Let cool on a wire rack.

9 Comments Add yours

  1. Lisa! 🙂 Looks delicious but I think impossible for me to veganise 😦 …although I might have to try!!! 🙂 hmmm let me think on that!


    1. basilandoil says:

      It’s quita a challenge yeah! Hope you’ll find a way to taste this!!

      Liked by 1 person

      1. me too… memories! 🙂

        Liked by 1 person

  2. Mom says:

    Lately last night, I arrived home and smelled the sweet sense of bakery outside! Lisa was baking again! Although I’m not a pie-lover myself, I tasted one bite of this wonderfull risotta-pie and OMG what a taste, what a flavor! Thanks Lisa for letting us taste all your bakery products !


    1. basilandoil says:

      Thanks, Mom 🙂 ❤


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