Easter Sweet Ricotta Pie (Printer-friendly)

Creamy ricotta filling with lemon zest in a tender pastry crust, perfect for spring.

# What You'll Need:

→ Pastry

01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1 large egg
05 - 1 large egg yolk
06 - 1/4 teaspoon salt
07 - 1 teaspoon vanilla extract
08 - 2 to 3 tablespoons cold water

→ Ricotta Filling

09 - 2 cups whole milk ricotta cheese, well drained
10 - 3/4 cup granulated sugar
11 - 3 large eggs
12 - 1 teaspoon vanilla extract
13 - Zest of 2 lemons
14 - 1 tablespoon lemon juice
15 - 2 tablespoons all-purpose flour
16 - 1/4 teaspoon salt
17 - 1/4 cup heavy cream

→ Finishing

18 - Powdered sugar for dusting

# Steps:

01 - In a large bowl, combine flour, sugar, and salt. Add cold cubed butter and rub together with fingertips until mixture resembles coarse breadcrumbs.
02 - Mix in the egg, egg yolk, and vanilla extract. Add cold water one tablespoon at a time, stirring gently until dough just comes together without overworking.
03 - Shape dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
04 - Preheat oven to 350°F. Grease a 9-inch pie or tart pan with butter or cooking spray.
05 - On a lightly floured surface, roll out chilled dough to fit the pan. Gently press into the bottom and up the sides, trimming excess overhang. Prick the base with a fork and chill for 10 minutes.
06 - In a large bowl, whisk together drained ricotta, sugar, eggs, vanilla extract, lemon zest, lemon juice, flour, salt, and heavy cream until smooth and well combined.
07 - Pour ricotta filling into the prepared pastry shell and smooth the top with a spatula to ensure even distribution.
08 - Bake for 55 to 60 minutes until the filling is set and lightly golden on top. The center should have a slight wobble when gently shaken.
09 - Remove from oven and cool completely on a wire rack. Transfer to refrigerator and chill for at least 2 hours before slicing.
10 - Dust pie generously with powdered sugar just before serving.

# Expert Advice:

01 -
  • The filling is impossibly creamy without being heavy, and that lemon brightness makes people keep coming back for another slice without even realizing it.
  • It looks absolutely stunning on the table, but the technique is more forgiving than you'd think, which means less stress and more confidence in the kitchen.
02 -
  • Draining your ricotta ahead of time isn't optional if you want a filling that sets properly instead of weeping liquid as it cools.
  • The slight wobble in the center when it comes out of the oven is your signal that it's done, because it will continue to set as it cools and won't end up rubbery.
03 -
  • If your ricotta seems wet, wrap it in cheesecloth and let it sit in a strainer over a bowl in the refrigerator overnight, which removes excess moisture without drying it out.
  • Room-temperature ingredients mix more smoothly into a filling, so pull your eggs and ricotta out 20 minutes before you plan to whisk them together.
Go Back