Easter Sweet Ricotta Pie (Printable Version)

Creamy ricotta filling brightened by lemon zest in a tender, flaky crust for spring celebrations.

# Ingredient List:

→ 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 Steps:

01 - In a large bowl, combine flour, sugar, and salt. Add cold butter and rub between fingertips until mixture resembles coarse breadcrumbs.
02 - Mix in egg, egg yolk, and vanilla extract. Add cold water one tablespoon at a time, stirring gently until dough just comes together without overworking.
03 - Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes until firm.
04 - Preheat oven to 350 degrees Fahrenheit. 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 prepared pan. Gently press into the bottom and sides, trim excess, prick base with a 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 completely smooth and well combined.
07 - Pour ricotta filling into prepared pastry shell and smooth the surface evenly.
08 - Bake for 55 to 60 minutes until filling is set with a slight wobble in the center and top is lightly golden brown.
09 - Remove from oven and cool completely on a wire rack at room temperature, then refrigerate for at least 2 hours before slicing.
10 - Dust pie generously with powdered sugar immediately before serving.

# Expert Tips:

01 -
  • The filling is shockingly simple but tastes like you spent hours perfecting it, which means impressing people becomes effortless.
  • Fresh lemon zest transforms ricotta from ordinary into something that feels like spring on a plate.
  • It actually improves after a day or two in the fridge, making it the perfect make-ahead dessert when you need one.
02 -
  • The filling will look slightly underbaked when you pull it out, and that's exactly right—carryover cooking finishes the job as it cools, and overcooked ricotta filling becomes grainy and sad.
  • Don't skip the chill time after chilling the dough; those extra 10 minutes in the cold pan prevent massive shrinkage during baking.
03 -
  • Drain your ricotta the night before if you have time; it makes the filling creamier and prevents the pie from being watery underneath.
  • The wobble is your best friend—if the center looks completely set and firm, you've baked it a bit too long and it will be drier than ideal.
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