Sweet Italian Ricotta Pie
A delightful dessert featuring a creamy ricotta filling nestled in a tender, flaky crust, perfect for any occasion.
Ingredients
For the crust
- 3 cups all-purpose flour for a tender crust
- ½ cup powdered sugar to add sweetness
- ½ teaspoon baking powder for that perfect rise
- 1 teaspoon lemon zest for a zesty aroma
- ½ teaspoon salt to enhance flavor
- 1 cup unsalted butter to create a rich, flaky crust
- 2 large eggs for the crust
For the filling
- 32 ounces whole-milk ricotta the star of the filling—creamy and rich
- ¾ cup granulated sugar for sweetness
- 4 large eggs for the filling
- 1 teaspoon lemon juice for brightness
- 1 teaspoon lemon zest for added flavor
- ⅛ teaspoon almond extract to introduce a nutty essence
- 1 egg mixed with water for egg wash, to achieve a golden crust
Instructions
Preparation of the crust
- In a food processor, combine flour, powdered sugar, baking powder, lemon zest, and salt.
- Add the unsalted butter, pulsing until the mixture resembles tiny pebbles.
- With the motor running, add the two large eggs, processing until the dough forms a cohesive ball.
- Divide the dough into two halves, rolling one half out for the bottom crust.
- Gently place it in a pie plate and freeze for later use. Roll the second half for the top crust and refrigerate it to keep the dough firm.
Baking the crust
- Preheat your oven to 375°F (190°C). Line the bottom crust with parchment paper and bake for 20 minutes.
- After that, bake it for an additional 5 minutes without weights to achieve a light golden color.
Preparing the filling
- In a large bowl, whisk the ricotta cheese until fluffy.
- Gradually add the granulated sugar, four large eggs, lemon juice, lemon zest, and almond extract, mixing until everything is well combined and smooth.
Assembling the pie
- Pour the creamy ricotta mixture into the cooled crust, gently spreading it out.
- Take the top crust and cut it into strips to create a beautiful lattice pattern over the filling.
- Brush it with the prepared egg wash to give it that golden, shiny finish.
Baking the pie
- Bake the pie for 40-50 minutes, or until it turns a gorgeous golden brown.
- Once baked, allow the pie to cool for 2 hours before slicing.
Notes
Sweet Italian Ricotta Pie can be served with whipped cream, vanilla ice cream, fresh berries, or a dusting of powdered sugar. Ensure ingredients are at room temperature for better mixing, chill dough, and pre-bake the crust to avoid sogginess.