Italian Ricotta Pie, make the authentic classic Italian dessert at home. A must have for any Italian Easter meal.
Course Appetiser
Cuisine Italian
Keyword Easter pie, Italian desserts
Prep Time 40 minutesminutes
Cook Time 1 hourhour
Chill dough 1 hourhour
Total Time 2 hourshours40 minutesminutes
Servings 12
Calories 405kcal
Author Robin Gagnon
Equipment
9 inch pie plate
grater or zester
rolling pin
food processor optional, but recommended
pie weights optional, but recommended
marble pastry board optional
Ingredients
Pie Crust
2cupsflour
½cupsugar
½teaspoonbaking powder
¼teaspoonfine salt
lemon zest from ½ a lemon
1large egg
1egg yolk
½cupunsalted buttercold, chopped
Ricotta Filling
32ounceswhole milk Ricotta cheese
1cupsugar
4large eggs
1egg white
lemon zest from ½ a lemon
1teaspoonlemon juice
½teaspoonalmond extractor vanilla extract if you prefer
Instructions
Zest the lemon and divide the zested lemon equally for crust and filling. Put aside the filling half for later.
Beat together half the zest, 1 egg plus 1 yolk. set aside.
Add the flour, sugar, baking powder and salt in a large bowl and whisk, or simply dump into a food processor.
Add egg mixture, mix together or just add if using processor.
Add the cold butter. mash with a fork, or chop together with butter knives or mezzaluna. If using food processor, pulse a few times until well combined.The mixture will seem dry and mealy. That is correct.
Dump the crust mixture unto a marble pastry board or lightly floured surface and knead until you can comfortable make a ball. It will seem very crumbly at first, have patience. If you absolutely have to add a teaspoon of lemon juice to moisten dough.
Wrap up the dough ball with plastic wrap and place in refrigerator for at least an hour.
Preheat oven to 350 degrees F.
Roll out the chilled dough on a lightly floured surface until you have a circle larger than your pie pan by at least a couple inches on each side.
Roll the crust gently into the rolling pin to help transfer it to the pie pan. Tuck to into the pan and trim off excess dough. If you have any tears in the crust simply fill them in and smooth out. The dough is forgiving.
Prick the bottom of the crust with the tines of a fork every inch or so. If you have pie weights spread them over bottom of crust.
Bake the crust for 8-10 minutes. It will be cooked through, but not starting to brown.
While baking the crust, start making the crust. Begin by whisking together the eggs and extra white in a large bowl.
Add the rest of the filling ingredients and mix together with a wooden spoon or spatula until smooth enough to finish mixing with a whisk.I do not recommend using an appliance for this step. It is best done by hand, so as to not break down the ricotta too much.
Pour the filling batter into the crust.
Bake for 45-55 minutes. It is done when roughly halfway to the center is set, but middle is still jiggly.
After baking allow the pie to cool fully before serving. Place in refrigerator once fully cooled.