RICOTTA PIE (ITALIAN SWEET EASTER PIE RECIPE) : The traditional Easter dish of Ricotta Pie is the traditional Italian Sweet Ricotta Pie. This dish would be delicious any time of year, but it’s especially nice to have on hand for an Italian Easter dessert!
RICOTTA PIE (ITALIAN SWEET EASTER PIE RECIPE)
Ingredients
Pie Crust
- 2 cups all purpose flour (260 grams)
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 large eggs
- ¼ cup unsalted butter, chilled (cut into cubes)
Ricotta Filling
- 15 ounces whole milk ricotta (drained)
- 4 large eggs
- ¾ cup granulated sugar
- 1 small lemon, zested and juiced (1 tablespoon juice, 1 teaspoon zest)
- 1 teaspoon vanilla
- powdered sugar for dusting
Instructions
Pie Crust
First, pulse together the flour, sugar, baking powder, and salt in a large food processor fitted with the blade attachment to produce the crust for the ricotta pie. Next, include the eggs and chilled cubed butter. Just until the mixture is thoroughly mixed, pulse. To make the dough less crumbly, you can add a small amount of water.
Transfer the dough onto a plastic wrap sheet and shape it into a disk. Refrigerate for a minimum of one hour after covering with plastic wrap.
Ricotta Filling
In a big basin, mix together the drained ricotta, eggs, sugar, zest and juice of the lemon, and vanilla to prepare the pie filling. Beat the ingredients with an electric mixer until smooth and well blended, about one to two minutes; put aside.
Assembly
Adjust the oven rack to be close to the center of the oven and preheat to 350 degrees.
Cut out about two thirds of the dough when it has chilled. Form the dough into a 12-inch round by rolling it out on a surface dusted with flour. Line a 9-inch tart pan or pie pan with the dough. To patch up any holes in the dough, use extra dough.
Fill the pie crust with the ricotta filling.
Form the leftover dough into a circular shape of ten inches in diameter. You have two options for covering the pie: either roll out the whole sheet of dough or cut it into strips and arrange them into a lattice pattern.
Pie should be baked for approximately 45 minutes on the center rack with a baking sheet underneath. When a food thermometer reads 160 degrees in the center of the ricotta pie, it’s done.
After taking the pie out of the oven, let it cool fully on a wire rack. When serving, dust with powdered sugar.
Notes
This recipe, often called “pasta frolla,” calls for a sweet dough that can be prepared up to two days ahead of time. Tightly wrap with plastic wrap and store in the refrigerator until needed.
You can also use store-bought pie crust in a pinch.
You can create a more elaborate lattice pattern or cover this pie with a sizable piece of rolled out pie dough. Keep in mind that the lattice tends to puff back up when baked, but it does sink slightly when placed on top of the filling.
The best way to enjoy ricotta pie is cold or room temperature. This pie can be prepared up to two days ahead of time; simply cover and keep chilled until ready to serve.
Present the dish alongside some fresh fruit and a sprinkle of powdered sugar.
Nutrition
- Calories:Â 291kcal
- Â Carbohydrates:Â 39g
- Protein: 9g
- Â Fat:Â 11g
- Saturated Fat:Â 6g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat:Â 3g
- Trans Fat:Â 0.2g
- Cholesterol:Â 121mg
- Sodium:Â 180mg
- Potassium: 109mg
- Fiber:Â 1g
- Sugar:Â 21g
- Vitamin A:Â 413IU
- Vitamin C:Â 5mg
- Calcium:Â 114mg
- Â Iron:Â 2mg