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Ricotta Pie Recipe

Ricotta Pie

iamwinfred
This classic Italian Easter dessert is a perfect cross between a cheesecake and a custard pie. A buttery, press-in pasta frolla crust holds a rich yet never heavy filling, brightened with lemon zest. It's a simple, make-ahead showstopper that tastes even better the next day.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine Italian
Servings 10 slices
Calories 320 kcal

Equipment

  • 9-inch springform pan or deep dish pie pan
  • Food processor
  • Fine-mesh strainer
  • Hand mixer or stand mixer
  • Mixing bowls
  • Rolling Pin
  • Plastic wrap
  • Cooling rack

Ingredients
  

For the Crust (Pasta Frolla)

  • 2 cups all purpose flour 240g
  • 2/3 cup granulated sugar 135g
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted cold butter 113g, cut into cubes
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 lemon zest only

For the Ricotta Filling

  • 3 cups whole milk ricotta cheese about 720g, well drained
  • 3/4 cup granulated sugar 150g
  • 4 large eggs
  • 1/4 cup heavy cream 60ml
  • 2 tablespoons all purpose flour 15g
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 lemon zest and juice (about 1 tablespoon juice)
  • powdered sugar for dusting

Instructions
 

  • Line a fine mesh strainer with paper towel or cheesecloth, set over a bowl, add the ricotta, and refrigerate for at least 2 hours or overnight. Discard the liquid collected.
  • In a food processor, combine flour, sugar, baking powder, and salt. Pulse to blend, then add cold butter and pulse until it resembles coarse crumbs.
  • Whisk the eggs, vanilla, and lemon zest in a small bowl. Pour into the food processor and pulse just until the dough begins to clump. Form into a disc, wrap, and chill for 1 hour.
  • Preheat oven to 350°F. Grease a 9-inch springform pan. Roll the chilled dough out to 1/8-inch thickness on a floured surface.
  • Press the dough into the prepared pan, trimming any overhang. Prick the bottom with a fork to prevent bubbling. Save scraps for a lattice top, if desired.
  • In a large bowl, beat the drained ricotta and sugar with a hand mixer until smooth. Add eggs one at a time, beating well after each addition.
  • Mix in the heavy cream, flour, vanilla, and almond extract. Fold in the lemon zest and juice until fully combined with no streaks.
  • Pour the filling into the prepared crust and smooth the top. If using, create a simple lattice with the reserved dough scraps and press the edges to seal.
  • Place the pie on a baking sheet and bake for 50-55 minutes, until the center is just set and slightly jiggly. Cover the edges with foil if they brown too quickly.
  • Turn off the oven and let the pie sit inside with the door cracked for 10 minutes. Then transfer to a cooling rack and cool completely to room temperature.
  • Refrigerate the cooled pie for at least 4 hours, or overnight for the best texture. Dust with powdered sugar just before slicing and serving.

Notes

  • Drain the Ricotta: Don't skip draining! Excess moisture is the leading cause of a watery filling and soggy crust. Overnight draining in the fridge yields the best results.
  • Room Temperature Eggs: Ensure your eggs are at room temperature before mixing for a smoother, more homogeneous filling.
  • Avoid Overbaking: The center should still have a slight wobble when you take it out of the oven. It will continue to cook and set as it cools.
  • Patience is Key for Slicing: Let the pie chill fully before slicing. A hot, clean knife wiped between cuts will give you the neatest pieces.
  • Make-Ahead Dessert: This pie is an ideal make-ahead dessert as it tastes even better the next day after the flavors have melded and the texture has fully set.
  • Flavor Variations: Easily swap the lemon zest for orange zest for a warmer flavor, or stir in mini chocolate chips for a chocolate chip ricotta pie.
  • Gluten-Free Option: The filling is naturally gluten-free. For a gluten-free version, simply omit the crust or use your favorite gluten-free pie crust.
  • Storage: Store leftover pie covered in the refrigerator for up to 5 days. It can also be frozen, well-wrapped, for up to 2 months.
  • Impastata Ricotta: If you can find "Impastata" ricotta at an Italian market, it's drier and denser, saving most of the draining step and giving an even smoother texture.
  • Serving Pairings: Serve with a dusting of powdered sugar, fresh berries, whipped cream, or a drizzle of honey. It pairs beautifully with espresso or a strong cup of coffee.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 32gProtein: 9gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 10IUVitamin C: 4mgCalcium: 25mgIron: 6mg
Keyword custard pie, italian easter dessert, lemon ricotta, pasta frolla, ricotta pie
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