Italian Wedding Cake Pie is basically all the best parts of Italian cream cake baked into a rich ricotta cream cheese pie. It’s creamy, a little nutty, and has that sweet coconut flavor that makes it feel special without being fussy.
I like this one because the filling bakes up thick and smooth, with little bits of coconut and pecans in every slice. The almond extract gives it that classic “wedding cake” feel, and the cream cheese keeps it tasting like a real dessert pie, not a cheesecake.
This is one of my favorite pies for holidays and weekends when I want something that can chill in the fridge and slice clean later. I usually serve it cold with a simple topping and keep the rest for easy dessert plates.
Why You’ll Love This Recipe
Italian cake vibes: It has that coconut-pecan, vanilla-almond flavor that reminds me of Italian wedding cake, just in a creamy pie form.
Super creamy filling: The cream cheese and ricotta bake into a thick, soft slice that holds together nicely once it’s chilled.
Easy holiday dessert: It looks “occasion-worthy” with almost no extra effort, especially with a little whipped cream on top.
Make-ahead friendly: This one actually gets better after a good chill, which is exactly what I want when I’m planning dessert ahead of time.
Flexible add-ins: Pecans are my favorite here, but walnuts work too, and you can skip the nuts if you need to.
Ingredients You’ll Need
Crust
- Unbaked pie crust: I use a regular 9-inch crust here (store-bought or homemade). A deep-dish crust works too, you’ll just want to watch the bake time.
- Egg wash (optional): This is just for brushing the edges so they bake up a little more golden and glossy. I do it when I remember, and skip it when I don’t.
Filling
- Cream cheese: Let it soften so it beats smooth with no little lumps. Full-fat is the way to go for this pie.
- Whole milk ricotta: Drain it well so the filling doesn’t turn watery. I usually let it sit in a fine mesh strainer for a bit while I prep everything else.
- Granulated sugar: Keeps the filling clean and classic, and it lets the coconut and almond come through.
- Eggs: Room temp mixes in easier and helps the filling bake up evenly.
- Vanilla extract: This is the main background flavor that makes the pie taste like “cake” to me.
- Almond extract: A little goes a long way, but it’s important for that Italian wedding cake feel.
- All-purpose flour: I use regular flour here to give the filling a little structure so it slices clean.
- Baking powder: Helps the filling lift just slightly so it’s not too dense.
- Salt: Don’t skip it. It keeps the filling from tasting flat.
- Sweetened shredded coconut: This is where the flavor (and texture) really comes from. Unsweetened works, but the pie won’t taste quite as “Italian cream cake” sweet.
- Chopped pecans: Chop them fairly small so you get pecan in every slice without big hard chunks.
- Unsalted butter: Melted butter makes the filling taste richer and helps the coconut and pecans feel more “cake-like” in the bite.
- Lemon zest (optional): I like a little zest if the pie is feeling extra rich. It’s subtle, not lemony.
Topping (Optional)
- Whipped cream: A simple dollop is all you need. Homemade or the tub kind both work.
- Toasted coconut: Toasting makes it smell amazing and adds a little crunch on top.
- Chopped pecans: Just a sprinkle is nice for texture and makes it look finished.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F and set a rack in the center.
- Fit the crust: Press the pie crust into a 9-inch pie plate and crimp the edges.
- Blind bake: Line the crust with parchment paper and fill with pie weights, then bake for 10 minutes.
- Finish the crust: Remove the parchment and weights, then bake for 5 minutes more. Brush the edges with egg wash if using, and set the crust aside while you mix the filling.
- Beat the cream cheese: Beat the softened cream cheese and sugar until smooth and creamy.
- Add the ricotta: Beat in the drained ricotta until well mixed.
- Add the eggs: Mix in the eggs one at a time, scraping down the bowl as needed.
- Add the extracts: Mix in the vanilla extract and almond extract.
- Mix the dry ingredients: Whisk the flour, baking powder, and salt together, then mix into the batter just until combined.
- Fold in coconut and pecans: Fold in the shredded coconut and chopped pecans.
- Add the butter: Drizzle in the melted butter and mix gently. Add lemon zest here too if you’re using it.
- Fill the crust: Pour the filling into the warm crust and smooth the top.
- Bake: Bake for 35 to 40 minutes, until the edges are set and the center still jiggles slightly.
- Cool: Cool at room temperature for 1 hour.
- Chill: Refrigerate for at least 2 hours before slicing.
- Serve: Top with whipped cream, toasted coconut, and chopped pecans if you want, then slice and serve chilled or cool.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Drain the ricotta well. If there’s extra liquid in the ricotta, it can make the filling loose and a little watery. Even a quick drain in a strainer helps.
Use room-temp cream cheese. Cold cream cheese tends to leave little lumps that never quite mix out. Softened cream cheese makes the batter smooth fast.
Don’t bake until the center is firm. You want the edges set and the center still a bit jiggly. It will finish setting as it cools and chills.
Go easy when mixing after the flour. Once the dry ingredients go in, mix just until you stop seeing dry flour. Overmixing can make the filling bake up a little tougher.
Chill longer for cleaner slices. Two hours works, but overnight gives you the neatest slices. Wiping the knife between cuts helps too.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Whipped cream: A dollop right on each slice is simple and classic. If I’m feeling fancy, I add a little extra toasted coconut on top.
- Toasted coconut and pecans: This makes the pie look finished and adds some crunch. I usually toast them quickly in a dry skillet.
- Fresh berries: Strawberries or raspberries are nice on the side. It’s a good way to lighten up the dessert plate a bit.
- Coffee or espresso: This pie is really good with coffee, especially after dinner. I like it best with something not too sweet.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. This pie is best kept cold since the filling is cream cheese and ricotta based. It slices nicer straight from the fridge, too.
You can make this recipe ahead and chill it overnight for the cleanest slices. I actually prefer it the next day once everything is fully set.
If you want to freeze it, freeze individual portions so you can grab a slice when you want one. Thaw in the fridge overnight and top after thawing.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Do I have to blind bake the crust?
I really recommend it for this pie. Blind baking helps keep the bottom crust from turning soft or gummy once you add the creamy filling.
How do I know when the pie is done?
The edges should look set, and the center should still have a slight jiggle when you gently move the pan. If the center looks wet or sloshy, give it a few more minutes.
Can I swap the pecans for something else?
Yes. Walnuts work great here, and they’re the easiest swap. You can also leave the nuts out completely if you need a nut-free version.
Can I use low-fat ricotta or cream cheese?
You can, but the texture won’t be quite as rich and the filling can end up a little looser. If you do use low-fat ricotta, draining it well matters even more.
Why did my filling turn out watery?
The most common reason is ricotta that wasn’t drained enough, or a pie that didn’t chill long enough to fully set. Give it a full chill (overnight if you can), and make sure the ricotta is thick before you start.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Italian Wedding Cake Pie
INGREDIENTS
Crust
- 1 9 inch unbaked pie crust
- 1 tbsp egg wash optional.
Filling
- 8 oz cream cheese softened
- 1 cup whole milk ricotta drained
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 cup all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 2 tbsp unsalted butter melted
- lemon zest optional.
Topping Optional
- whipped cream
- toasted coconut
- chopped pecans.
INSTRUCTIONS
Crust
- Preheat oven to 350 F and place a rack in the center
- fit pie crust into a 9 inch pie plate and crimp edges
- line with parchment and pie weights then bake 10 minutes
- remove weights and parchment then bake 5 minutes more
- brush edge with egg wash optional and set aside while mixing filling.
Filling And Bake
- Beat cream cheese and sugar until smooth then beat in ricotta
- mix in eggs one at a time then add vanilla and almond extract
- whisk flour baking powder and salt then mix into batter just until combined
- fold in coconut and pecans then drizzle in melted butter and mix gently
- pour filling into warm crust and smooth the top
- bake 35 to 40 minutes until edges are set and center jiggles slightly
- cool at room temperature 1 hour then chill at least 2 hours before slicing.
Serve
- Top with whipped cream and a sprinkle of toasted coconut and pecans if desired
- slice and serve chilled or cool.
