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.
4tablespoonsunsalted buttercold and cut up in small pieces
1eggslightly beaten
extra flour for rolling
The filling:
2cupsricottawhole milk, well-drained (about 15 oz), room temperature
5tablespoonsgranulated sugar
1teaspoonlemon zest
¼teaspooncinnamon
1tablespoonwhite liquorrum, grappa,...
4eggsroom temperature
1tablespoonmilkoptional, 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 30 seconds). 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.
Roll out the dough to fit your pie plate (9-inch). The thickness should be about ⅛of an inch. Carefully fold over and fit into your pie pan.
Pour the filling.
Optional step: 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 on the edge of crust to prevent over-browning.
Cool completely on a wire rack.
Refrigerate until serving.
Video
Notes
This recipe will yield one 9-inch pie.A serving size is ⅛ of the pie.
Use cold butter when making the crust. This is a must.
Do not over-manipulate the pie crust dough; form a disc and refrigerate once it comes together.
Refrigerating pasta frolla dough before rolling helps it firm up, making it easier to handle and less likely to tear or stick to your work surface. It also allows the gluten in the dough to relax, which helps prevent the crust from shrinking as it bakes.
Strain the ricotta cheese before using it in the pie to remove excess liquid and ensure a smooth, consistent texture.
Can I still make the crust without a food processor? Yes, here is how...
whisk together all of the dry ingredients together in a medium bowl;
incorporate the cubed butter with your fingertips (can also grate the butter using the large holes of a box grater and then use your fingertips to incorporate);
add the egg and gently "knead" until the mixture comes together;
wrap in plastic wrap and refrigerate.
Does it need to be refrigerated? Depending on your preference, ricotta pie can be served at room temperature or cold. If you prefer a firmer texture, refrigerating the pie for at least 1-2 hours before serving can help it hold its shape better and make it easier to slice. On the other hand, if you prefer a softer and creamier texture, serving the pie at room temperature is a good option. Ultimately, it comes down to personal preference and the desired texture of the pie.*adapted from Nick MalgieriPlease keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.