Description
This classic Italian Ricotta Pie is a rich and creamy dessert with a lightly sweetened ricotta filling, nestled in a flaky pastry crust. Traditionally served at Easter, this smooth, custard-like pie is perfect for any occasion!
Ingredients
Scale
For the Pastry Crust (Pasta Frolla):
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup (115g) unsalted butter, cold & cubed
- 2 large eggs
- 1 tsp vanilla extract
For the Ricotta Filling:
- 2 cups (500g) ricotta cheese, drained if watery
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1/4 tsp cinnamon (optional, for warmth)
- 1/2 cup mini chocolate chips or candied fruit (optional, for extra flavor)
Instructions
1. Prepare the Crust
- In a bowl, whisk flour, sugar, salt, and baking powder.
- Cut in cold butter using a pastry cutter or fork until the mixture looks like coarse crumbs.
- Add eggs and vanilla, mixing until a dough forms.
- Wrap in plastic and chill for 30 minutes.
2. Make the Ricotta Filling
- In a large bowl, beat ricotta, sugar, eggs, vanilla, lemon zest, and cinnamon until smooth.
- Fold in mini chocolate chips or candied fruit, if using.
3. Assemble the Pie
- Preheat oven to 375°F (190°C).
- Roll out ⅔ of the dough and press into a 9-inch pie pan.
- Pour the ricotta filling into the crust.
- Roll out the remaining ⅓ dough, cut into strips, and create a lattice top (optional).
4. Bake & Cool
- Bake for 50-55 minutes, until the center is set and the crust is golden.
- Let cool completely before slicing.
5. Serve & Enjoy
- Dust with powdered sugar and serve at room temperature or chilled!
Notes
- For a lighter texture, use part-skim ricotta.
- Draining ricotta: If watery, let ricotta sit in a cheesecloth-lined strainer for 30 minutes.
- Storage: Keep in the fridge for up to 4 days or freeze for up to 2 months.