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Ricotta Pie (Creamy Italian-Style)

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A classic Italian-style dessert with a buttery sweet crust and a creamy, lightly sweet ricotta and lemon filling. This Ricotta Pie is fresh, comforting, and elegant — perfect for spring holidays or anytime baking.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 2 hours (including chilling and cooling)
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

    • For the crust (Pasta Frolla):
    • 200 g all-purpose flour
    • 60 g powdered sugar
    • Pinch of salt
    • ¼ tsp baking powder
    • 100 g unsalted butter, very cold, cubed
    • 1 egg (about 50 g), room temperature

 

  • For the ricotta filling:
  • 500 g ricotta cheese (drained if watery)
  • 85 g granulated sugar
  • 3 egg yolks, room temperature
  • 100 g heavy cream (36% fat), room temperature
  • 1 tbsp (≈10 g) cornstarch
  • Zest of 2 lemons (finely grated)

Instructions

  1. Make the crust: In a mixing bowl, combine flour, powdered sugar, salt, and baking powder. Add cold butter and rub or cut in until mixture resembles coarse crumbs. Add egg and gently knead into a dough. Wrap and chill for at least 30 minutes.
  2. On a floured surface, roll chilled dough into a 10–11 inch (27 cm) round. Fit into a 9-inch (23 cm) pie dish. Trim or fold edges. Chill again for 20–30 minutes.
  3. Preheat oven to 170°C (338°F). Blind bake the crust: line with parchment and fill with baking weights. Bake for 20 minutes, remove weights, and bake an additional 20 minutes until golden. Let cool 15 minutes.
  4. Prepare filling: In a bowl, mix ricotta and sugar until creamy. Add egg yolks, heavy cream, cornstarch, and lemon zest. Stir until smooth and uniform.
  5. Pour filling into the cooled crust. Optionally cover crust edge with foil to prevent over-browning.
  6. Bake for 45 minutes, until edges are set and center has a slight jiggle. Avoid overbaking.
  7. Cool at room temperature, then refrigerate for at least 3 hours before slicing and serving.

Notes

  • Add ½ cup chocolate chips or chopped candied citrus peel to the filling.
  • Substitute orange zest for lemon zest for a warmer citrus note.
  • Use a lattice or full top crust if desired.
  • For extra smooth texture, blend ricotta before mixing.

Nutrition

Find it online: https://savorymomskitchen.com/ricotta-pie-creamy-italian-style/