Easter Sweet Ricotta Pie (Printer View)

Creamy ricotta filling enhanced by lemon zest nestled in a tender pastry crust, ideal for festive occasions.

# Components:

→ 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 fresh 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

# Method:

01 - In a large bowl, combine flour, sugar, and salt. Add cold cubed butter and rub with fingertips until mixture resembles coarse crumbs. Mix in egg, egg yolk, and vanilla extract.
02 - Add cold water one tablespoon at a time, mixing gently until dough just comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
03 - Preheat oven to 350°F. Grease a 9-inch pie or tart pan with butter or cooking spray.
04 - On a lightly floured surface, roll out chilled dough to fit the prepared pan. Gently press dough into bottom and up sides, trimming any excess. Prick base with a fork and chill for 10 minutes.
05 - In a large bowl, whisk together drained ricotta cheese, sugar, eggs, vanilla extract, lemon zest, lemon juice, flour, salt, and heavy cream until smooth and well combined.
06 - Pour ricotta filling into prepared pastry shell and smooth the top with a spatula.
07 - Bake for 55 to 60 minutes, until filling is set and lightly golden. The center should have a slight wobble when gently shaken.
08 - Cool completely on a wire rack at room temperature. Transfer to refrigerator and chill for at least 2 hours before slicing.
09 - Dust with powdered sugar immediately before serving.

# Expert Advice:

01 -
  • The ricotta filling is impossibly creamy yet light, with lemon brightness that tastes like spring decided to show up in a pie.
  • It looks fancy enough to impress people gathered around your table, but the process feels almost meditative once you get going.
  • This is one of those desserts that gets better after a day in the fridge, so you can actually relax before serving.
02 -
  • Drain your ricotta for at least 30 minutes before baking—I learned this the hard way when my filling never set and the pie came out almost soup-like; now I use cheesecloth and patience, and everything changes.
  • Don't skip the chilling steps for the dough and the fitted crust; these pauses are when your pastry becomes flaky instead of tough, and when your filling sets into that creamy perfection.
  • A slight wobble in the center when the pie comes out of the oven is your friend—it means the residual heat will finish cooking it gently, and you'll have silky filling instead of rubbery scramble.
03 -
  • If your kitchen is warm, chill your mixing bowl and even your flour before making the pastry—the cooler everything stays, the flakier your crust becomes.
  • A microplane grater is worth owning just for lemon zest; it catches those oils and delivers them intact, whereas a box grater can sometimes shred them into the air.
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