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Ricotta Pie Recipe: Perfect for Easter!

This ricotta pie recipe with a pasta frolla crust is the perfect Italian Easter dessert. With a creamy, lightly sweetened ricotta cheese filling flavored with lemon and spices, this dessert is sure to please.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine Italian
Servings 8

Ingredients
  

The crust:

  • 1 cup all purpose
  • 3 tbsp granulated sugar
  • 1/4 tsp baking powder
  • 1 tsp lemon zest
  • pinch salt
  • 4 tbsp unsalted butter cold and cut up in small pieces
  • 1 egg slightly beaten
  • extra flour flour for rolling

The filling:

  • 2 cups ricotta whole milk, well-drained, room temperature
  • 5 tbsp granulated sugar
  • 1 tsp lemon zest
  • 1/4 tsp cinnamon
  • 1 tbsp white liquor rum, grappa,…
  • 4 eggs room temperature
  • 1 tbsp milk optional,for brushing

Instructions
 

The crust:

  • In a food processor combine the dry ingredients and pulse a few times.
  • Add the cut-up butter and pulse until the mixture resembles coarse ground meal
  • Add the slightly beaten egg and pulse until the dough starts coming together
  • On a lightly floured wooden board, turn out the dough and form into a smooth disc,by pressing dough together.
  • Wrap in plastic wrap and refrigerate for 60 minutes.

The filling:

  • Meanwhile, in a large mixing bowl (of a stand mixer) beat the ricotta on low speed with the paddle attachment until smooth (approx 30seconds). Make sure to scrape down the sides of the bowl a few times.
  • Slowly add the sugar and continue to beat for another 30 seconds or so
  • Add the lemon zest, cinnamon, liquor, and 1 egg
  • Beat until the egg is properly incorporated. Remember to scrape down the sides of the bowl
  • Continue to add one egg at a time, making sure to properly incorporate into the mixture and scraping down the sides of the bowl.
  • Set aside while you roll out your dough.

The assembly:

  • Preheat oven to 350 °F (175 °C). Place oven rack to bottom third
  • Rollout the dough to fit your pie plate (9-inch). The thickness should be about ⅛ofan inch. Carefully fold over and fit into your pie pan
  • Pour the filling.
  • Optionalstep: Decorate with strips of dough and brush tops of dough strips with milk
  • Bake for approximately 40 minutes or until the center filling is set. Place foil onthe edge of crust to prevent over-browning
  • Cool completely on a wire rack.
  • Refrigerate until serving