Easter Sweet Ricotta Pie (Print View)

Creamy ricotta filling with bright lemon zest inside a tender pastry, perfect for spring celebrations.

# What You'll Need:

→ 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 Prepare:

01 - In a large bowl, combine flour, sugar, and salt. Add cold cubed butter and rub between your fingertips until the mixture resembles coarse breadcrumbs.
02 - Mix in the whole egg, egg yolk, and vanilla extract. Gradually 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 to allow gluten to relax.
04 - Preheat oven to 350°F. Grease a 9-inch pie or tart pan with butter or cooking spray.
05 - On a lightly floured surface, roll out chilled dough to 1/8-inch thickness. Transfer to prepared pan, gently pressing into bottom and sides. Trim excess dough and prick the base with a fork. Refrigerate for 10 minutes.
06 - In a large bowl, whisk together drained ricotta, sugar, eggs, vanilla extract, lemon zest, lemon juice, flour, salt, and heavy cream until smooth and fully combined.
07 - Pour the ricotta mixture into the prepared pastry shell and smooth the surface with a spatula for even baking.
08 - Bake for 55 to 60 minutes until the filling is set and the top is lightly golden. The center should retain a slight jiggle indicating proper custard texture.
09 - Allow the pie to cool completely on a wire rack at room temperature, then refrigerate for at least 2 hours before slicing to ensure clean portions.
10 - Dust generously with powdered sugar immediately before serving for the best visual presentation.

# Expert Advice:

01 -
  • The filling is impossibly creamy and light, never dense or heavy like lesser versions.
  • That lemon brightness cuts through the richness in a way that makes you want another slice immediately.
  • It's elegant enough for guests but simple enough that you won't stress about impressing anyone.
02 -
  • Draining your ricotta is absolutely essential; I learned this the hard way when my filling turned out soupy, and I had to start over while frantically calling my nonna for reassurance.
  • That slight wobble in the center when you pull it from the oven is your target—it means the filling will be creamy, not dense, once it sets.
03 -
  • Line your work surface with plastic wrap when rolling out the dough—it prevents sticking and means less flour ends up in your pastry, which can make it tough.
  • If your edges brown too quickly, tent the pie loosely with foil partway through baking without disturbing the filling.
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