Easter Sweet Ricotta Pie (Printable)

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

# 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 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 Cook:

01 - In a large bowl, combine flour, sugar, and salt. Add cold butter and rub together with fingertips until mixture resembles coarse crumbs.
02 - Mix in egg, egg yolk, and vanilla extract. Add cold water one tablespoon at a time, stirring until dough just comes together without overmixing.
03 - Shape dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes until firm.
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 fit the pan. Gently press into bottom and up sides, trim excess, prick base with fork, and chill 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 well combined.
07 - Pour ricotta mixture into prepared pastry shell and smooth the surface evenly.
08 - Bake for 55 to 60 minutes until filling is set and lightly golden. Center should have a slight wobble when gently shaken.
09 - Allow pie to cool completely on a wire rack, then refrigerate for at least 2 hours before slicing to set properly.
10 - Dust generously with powdered sugar just before serving.

# Expert Advice:

01 -
  • The filling is impossibly creamy yet light, with lemon brightness that doesn't overpower but whispers through every bite.
  • Your kitchen will smell like a lemon grove met a bakery, and that aroma lingers long after dessert is finished.
  • This is the kind of dessert that looks fancy enough to impress but forgiving enough that small imperfections only add character.
02 -
  • The filling will look slightly underdone when you remove it from the oven—that wobble in the center is exactly right, and it continues to set as it cools to room temperature and then chills.
  • Draining your ricotta is non-negotiable; I once skipped this step thinking I was saving time, and ended up with a soupy filling that never quite set.
  • Fresh lemon zest makes an enormous difference compared to bottled zest, which tastes flat and dusty by comparison.
03 -
  • If your butter softens while you're making the pastry, pop the whole bowl in the freezer for five minutes rather than fighting with warm dough.
  • The filling can be made up to two hours ahead and kept in the refrigerator, which removes a bit of stress on baking day.
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