Simple Ricotta Pie Recipe: 3 Tips for Making Ricotta Pie
Written by MasterClass
Last updated: Nov 14, 2024 • 2 min read
Learn how to make Italian ricotta pie, a light and creamy dessert perfumed with citrus.
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What Is Ricotta Pie?
Ricotta pie is an Italian dessert that features a creamy filling made from a sweet mixture of light, fluffy ricotta cheese and eggs flavored with lemon zest (similar to ricotta cheesecake), baked in a buttery shortcrust base known as pasta frolla. In Italy, this popular cheese pie is a classic Easter pie.
Serve ricotta pie at room temperature or slightly chilled with a dollop of whipped cream and fresh macerated fruit.
How to Make Ricotta Pie Dough Without a Food Processor
To make ricotta pie dough without a food processor, simply work the butter into the flour mixture with your fingers until it resembles coarse crumbs. Then, knead in the egg.
3 Tips for Making Ricotta Pie
Here are some tips to consider before making this simple, sweet cheese pie:
- 1. Create a lattice top: Add an aesthetically pleasing lattice top to the dessert if you’re serving it for a celebration or gathering. Simply reroll any excess pie dough and cut it into strips about one to two inches wide. Lay the strips atop the assembled pie in a lattice formation, brush them with a bit of half-and-half or egg wash, and sprinkle them with Demerara sugar before baking.
- 2. Use homemade ricotta: If you have the time or inclination, ricotta pie is an excellent showcase for homemade ricotta cheese. To make ricotta, curdle pasteurized milk using lemon juice or a starter bacteria known as rennet, then strain the resulting curds using a cheesecloth set into a sieve. Aim for as fluffy and light a texture as possible to prevent an overly soggy crust.
- 3. Storing ricotta pie: Store ricotta pie in an airtight container in the refrigerator for one week, or freeze it for up to three months. Thaw the pie in the refrigerator before serving.
Simple Ricotta Pie Recipe
makes
One 9-inch pieprep time
5 mintotal time
1 hr 20 mincook time
45 minIngredients
For the pie crust:
For the ricotta filling:
- 1
First, make the pie dough. Place the flour, sugar, cinnamon, baking powder, and salt in the bowl of a food processor and pulse to combine. Add the butter, and process until the mixture resembles coarse sand. Add the egg and pulse until combined.
- 2
Turn the dough onto a lightly floured work surface, and knead it a few times until it comes together. Form the dough into a flat disc, cover it in plastic wrap and refrigerate for at least 30 minutes.
- 3
Next, make the ricotta filling. In a large bowl, combine the ricotta, eggs, egg yolks, sugar, citrus zest, vanilla extract, and salt and whisk until smooth, taking care not to overmix so as not to lose any of the ricotta’s characteristic fluffiness.
- 4
Preheat the oven to 350 degrees Fahrenheit.
- 5
Use a rolling pin to roll out the dough on a lightly floured work surface to a thickness of a ¼–inch. Use the rolling pin to transfer the dough to a 9-inch pie plate or springform pan. Gently press the dough to fit the edges. Then, trim away any overhang with a paring knife. Pour the ricotta mixture into the dough. Arrange the lemon slices on top.
- 6
Bake the pie until the filling sets and springs back when touched, 40–50 minutes. Transfer the pie pan to a wire rack to cool. Sift powdered sugar over the top if using. Serve immediately, or refrigerate until ready.
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