📝 About This Recipe
This elegant Ricotta Pie is a cherished Italian tradition, often gracing tables during Easter but perfect for any celebration. Unlike its denser American cheesecake cousin, this pie boasts a light, cloud-like texture and a sophisticated flavor profile highlighted by fresh lemon zest and a hint of orange blossom. Encased in a buttery, citrus-scented 'Pasta Frolla' crust, every bite offers a delicate balance of creamy dairy and bright Mediterranean aromatics.
🥗 Ingredients
Sweet Pastry Crust (Pasta Frolla)
- 2 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Unsalted butter (cold and cubed)
- 1/3 cup Granulated sugar
- 1 Large egg (cold)
- 1/2 teaspoon Baking powder
- 1 teaspoon Lemon zest (finely grated)
- 1-2 tablespoons Ice water (as needed)
Ricotta Filling
- 2 pounds Whole milk ricotta cheese (drained overnight in cheesecloth)
- 3/4 cup Granulated sugar
- 4 Large eggs (at room temperature)
- 1 tablespoon Pure vanilla extract
- 1 tablespoon Orange zest (freshly grated)
- 1 teaspoon Lemon zest (freshly grated)
- 1/4 cup Heavy cream
- 1/4 teaspoon Cinnamon (optional)
- 1 tablespoon Cornstarch (to help set the texture)
👨🍳 Instructions
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1
Begin by making the crust: In a food processor, pulse the flour, sugar, baking powder, and lemon zest until combined.
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2
Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg and pulse again. If the dough is too dry, add ice water one tablespoon at a time until it just comes together.
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3
Turn the dough onto a floured surface, form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
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4
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or deep-dish pie plate with butter.
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5
Roll out 2/3 of the chilled dough on a floured surface to about 1/8-inch thickness. Drape it over the pan, pressing into the bottom and up the sides. Trim the excess.
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6
Prepare the filling: In a large bowl, whisk the drained ricotta cheese until smooth. For an even silkier texture, you can pass it through a fine-mesh sieve.
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7
Add the sugar, vanilla extract, orange zest, lemon zest, and cinnamon to the ricotta, whisking until thoroughly combined.
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8
In a separate bowl, lightly beat the 4 eggs. Gradually fold the eggs and the heavy cream into the ricotta mixture until the batter is uniform.
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9
Whisk in the cornstarch until no lumps remain, then pour the filling into the prepared pastry shell.
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10
Roll out the remaining 1/3 of the dough and cut into strips. Arrange them in a lattice pattern over the top of the filling, sealing the edges to the bottom crust.
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11
Bake for 55-65 minutes, or until the crust is golden brown and the center is set but still has a very slight jiggle.
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12
Turn off the oven and crack the door open slightly. Let the pie cool inside the oven for 30 minutes to prevent the top from cracking.
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13
Remove from the oven and cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving to allow the flavors to meld.
💡 Chef's Tips
Always drain your ricotta in cheesecloth overnight; excess moisture is the enemy of a firm, creamy pie. Use room temperature eggs for the filling to ensure they emulsify perfectly with the cheese. If you notice the crust browning too quickly, tent the edges with aluminum foil halfway through baking. For a traditional twist, add 1/4 cup of finely chopped candied citron or mini chocolate chips to the filling. Do not overbeat the filling once the eggs are added; you want to avoid incorporating too much air which causes the pie to puff and then collapse.
🍽️ Serving Suggestions
Dust the top with a light coating of powdered sugar just before serving. Serve with a dollop of lightly sweetened whipped cream and fresh macerated strawberries. Pair with a small glass of Vin Santo or a chilled Moscato d'Asti. Accompany with a strong Italian espresso to balance the sweetness. A drizzle of warm honey and a sprinkle of toasted pine nuts adds a wonderful texture.