Sweet Italian Ricotta Pie

Sweet Italian Ricotta Pie

Indulge in the deliciously creamy and slightly tangy flavor of Sweet Italian Ricotta Pie, a classic dessert that combines a rich ricotta filling with a buttery pasta frolla crust. This pie is traditionally made for holidays like Easter, but it’s the perfect treat for any special occasion. With its hint of lemon and almond, it’s a delightful blend of sweet and citrusy flavors. The golden, flaky crust paired with the smooth ricotta filling will make this pie a standout dessert on your table.

Ingredients:

For the Pasta Frolla (Crust):

• 3 cups (360 grams) all-purpose flour
• ½ cup (60 grams) powdered sugar
• ½ teaspoon baking powder
• 1 teaspoon lemon zest
• ½ teaspoon salt
• 1 cup (226 grams) unsalted butter, cold and cut into cubes
• 2 large eggs

For the Ricotta Filling:

• 32 ounces (905 grams) whole-milk ricotta, strained if watery
• ¾ cup (150 grams) granulated sugar
• 4 large eggs
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• ⅛ teaspoon almond extract

For Assembly:

• Egg wash (1 egg + splash of water)

Directions:

1. Prepare the Crust (Pasta Frolla):
   • Preheat your oven to 375ºF (190ºC).
   • In a food processor, pulse together the flour, powdered sugar, baking powder, lemon zest, and salt until combined.
   • Add the cold butter and pulse until the mixture forms small, pea-sized pebbles.
   • With the processor running, add the eggs and blend until the dough comes together into a ball.
   • Transfer the dough to a floured surface and divide it into two halves.
2. Form the Bottom Crust:
   • Roll out one half of the dough into an 11-inch circle and place it into a 9-inch deep-dish pie plate.
   • Pierce the bottom of the crust with a fork to prevent bubbling and freeze for 10 minutes to chill the dough.
3. Prepare the Top Crust:
   • Roll out the second half of the dough into a 10-inch circle and refrigerate while you prepare the filling.
4. Blind Bake the Crust:
   • Line the chilled bottom crust with parchment paper and fill it with pie weights or dried beans.
   • Bake on the lower rack for 20 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes until lightly golden.
   • Let the crust cool on a wire rack.
5. Prepare the Ricotta Filling:
   • In a large mixing bowl, whip the strained ricotta until smooth.
   • Add the sugar, eggs, lemon juice, lemon zest, and almond extract. Mix until the filling is creamy and well combined.
6. Assemble the Pie:
   • Pour the ricotta filling into the cooled pie shell, smoothing it out evenly.
   • Take the chilled top crust and score a lattice pattern using a fork, if desired.
   • Brush the edges of the bottom crust and the top crust with egg wash to help seal the edges.
   • Place the top crust over the filling and press the edges to seal. Trim any excess dough for a neat finish.
7. Bake the Pie:
   • Bake the pie for 40-50 minutes or until the top is golden and the ricotta filling is puffed and set.
   • Allow the pie to cool for at least 2 hours before serving.
8. Serve:
   • Serve the pie at room temperature or chilled, depending on your preference. Garnish with a light dusting of powdered sugar for an elegant touch.

Quick Recipe Facts:

• Prep Time: 30 minutes
• Cooking Time: 50 minutes
• Total Time: 2 hours, 20 minutes
• Servings: 8-10 servings
• Calories: 450 kcal per serving

Tips for Success:

• Strain the Ricotta: If your ricotta is watery, strain it through cheesecloth or a fine mesh sieve for at least an hour to achieve a thick, creamy filling.
• Chill the Dough: Chilling the dough before baking helps prevent shrinking and ensures a flakier crust.
• Customize the Flavors: You can add a hint of vanilla extract or a pinch of cinnamon to the ricotta filling for additional flavor variation.

Why You’ll Love This Recipe:

• Creamy and Tangy Filling: The smooth ricotta, combined with fresh lemon zest and almond extract, gives the filling a delightful balance of sweetness and brightness.
• Buttery Crust: The pasta frolla crust is buttery and tender, providing the perfect contrast to the soft, creamy filling.
• Perfect for Celebrations: This pie is an ideal dessert for holidays, family gatherings, or any occasion when you want to impress your guests with a traditional Italian treat.

This Sweet Italian Ricotta Pie is a timeless dessert that’s sure to become a favorite in your recipe collection. Give it a try and savor each delicious, creamy bite!

Sweet Italian Ricotta Pie

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• Author: Dulcia
• Total Time: 2 hours, 20 minutes
• Yield: 8-10 servings 1x

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Description

This Sweet Italian Ricotta Pie combines the richness of whole-milk ricotta with bright notes of lemon zest, encased in a buttery, flaky pasta frolla crust. The pie is a beautiful harmony of flavors, with the subtle almond extract adding a delicate aroma that makes every bite memorable.

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Ingredients

Scale 1x2x3x

Pasta Frolla (Crust):
3 cups (360 grams) all-purpose flour
½ cup (60 grams) powdered sugar
½ teaspoon baking powder
1 teaspoon lemon zest
½ teaspoon salt
1 cup (226 grams) unsalted butter
2 large eggs
Ricotta Filling:
32 ounces (905 grams) whole-milk ricotta, strained if watery
¾ cup (150 grams) granulated sugar
4 large eggs
1 teaspoon lemon juice
1 teaspoon lemon zest
⅛ teaspoon almond extract
Egg wash (1 egg + splash of water) for assembling

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Instructions

Preheat the oven to 375ºF (190ºC).
In a food processor, pulse the flour, powdered sugar, baking powder, lemon zest, and salt until combined. Add butter and pulse until the mixture forms small pebbles.
With the motor running, add the eggs and process until the dough forms a ball. Transfer the dough to a floured surface, divide in half.
Roll one half into an 11-inch circle and place it into a 9-inch deep-dish pie plate. Pierce the bottom with a fork and freeze for 10 minutes.
Roll out the second half of the dough into a 10-inch circle and refrigerate.
Line the chilled crust with parchment paper and pie weights. Bake on the lower rack for 20 minutes, then remove weights and bake for an additional 5 minutes. Let cool.
For the filling, whip the strained ricotta in a large bowl. Add sugar, eggs, lemon juice, zest, and almond extract. Mix until smooth.
Pour the filling into the cooled pie shell.
Take the chilled top crust and score a lattice pattern with a fork. Brush egg wash on both the edges of the bottom crust and the top crust.
Place the top crust over the filling, seal the edges, and trim any excess dough.
Bake the pie for 40-50 minutes or until the top is golden, and the filling is puffed.
Let the pie cool for at least 2 hours. Serve at room temperature or chilled.

• Prep Time: 30 minutes
• Cook Time: 50 minutes

Nutrition

• Calories: 450