Easter Sweet Ricotta Pie (Printable)

A creamy ricotta filling brightened with lemon zest nestled in a tender pastry crust for spring celebrations.

# Ingredient list:

→ 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

# How-to:

01 - In a large mixing bowl, combine flour, sugar, and salt. Add cold cubed butter and rub together with fingertips until the mixture resembles coarse breadcrumbs.
02 - Mix in the whole egg, egg yolk, and vanilla extract. Add cold water one tablespoon at a time, stirring gently until the dough just comes together without overworking.
03 - Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes until firm.
04 - Preheat the oven to 350°F. Lightly grease a 9-inch pie or tart pan with butter or cooking spray.
05 - On a lightly floured work surface, roll out the chilled dough to approximately 1/8-inch thickness. Gently transfer to the prepared pan and press into the bottom and up the sides. Trim any excess dough hanging over the edges. Prick the base with a fork and return to the refrigerator for 10 minutes.
06 - In a large bowl, whisk together the drained ricotta cheese, sugar, eggs, vanilla extract, lemon zest, lemon juice, flour, salt, and heavy cream until completely smooth with no lumps.
07 - Pour the prepared ricotta mixture into the chilled pastry shell and use a spatula to smooth the top surface into an even layer.
08 - Bake in the preheated oven for 55 to 60 minutes until the filling is set but still has a slight wobble in the center and the top is lightly golden brown.
09 - Remove the pie from the oven and allow it to cool completely on a wire rack at room temperature, approximately 1 to 2 hours.
10 - Transfer the cooled pie to the refrigerator and chill for at least 2 hours before slicing to allow the filling to set properly.
11 - Just before serving, dust the top of the pie generously with powdered sugar. Slice into 8 equal portions and serve chilled or at room temperature.

# Expert Advice:

01 -
  • The filling tastes impossibly creamy and light at the same time, like eating a cloud made of actual happiness.
  • Fresh lemon zest transforms a traditional dessert into something bright and unexpected that keeps people guessing what makes it so good.
  • It's genuinely foolproof once you understand the one secret that changes everything—and we'll get to that.
02 -
  • The slight wobble in the center when you remove the pie from the oven is the secret—it means the filling will set perfectly as it cools and won't become rubbery or dry.
  • Draining your ricotta is absolutely essential and most people skip it, which is why their fillings come out watery; lay it in cheesecloth for 30 minutes before using.
03 -
  • Use a tart pan with a removable bottom instead of a pie pan if you want restaurant-quality presentation—the filled edges look so much more impressive when you can see all the way around.
  • If your pastry cracks while you're pressing it into the pan, just patch it with a small piece of dough and seal it with a bit of water—nobody will ever know, and it works perfectly.
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