Description
Craving an authentic Italian dessert? Sweet Italian ricotta pie delivers creamy, delicate elegance from Naples, combining rich ricotta, subtle citrus, and delicate pastry in a dessert that whispers comfort and tradition with each heavenly slice you’ll savor.
Ingredients
Scale
Pasta Frolla (Crust):
Dry Ingredients:
- 3 cups (360 grams) all-purpose flour
- ½ cup (60 grams) powdered sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
Flavor Enhancers:
- 1 teaspoon lemon zest
Wet Ingredients:
- 1 cup (226 grams) unsalted butter
- 2 large eggs
Ricotta Filling:
Main Ingredients:
- 32 ounces (905 grams) whole-milk ricotta
- 4 large eggs
- ¾ cup (150 grams) granulated sugar
Flavor Enhancers:
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1/8 teaspoon almond extract
Egg Wash:
- 1 egg
- Splash of water
Instructions
- Craft a delicate pastry foundation by combining flour, powdered sugar, baking powder, lemon zest, and salt in a food processor until uniformly blended.
- Incorporate cold butter into the dry mixture, pulsing until it resembles coarse, pebble-like crumbs.
- Introduce eggs while the processor runs, allowing the dough to transform into a cohesive ball.
- Transfer the dough onto a lightly floured surface and partition into two equal portions.
- Gently roll one dough segment into an 11-inch circular shape, carefully draping it into a 9-inch deep-dish pie plate.
- Create small perforations across the dough’s base using a fork, then place in the freezer for a brief 10-minute chilling period.
- Roll the second dough portion into a 10-inch circle and refrigerate to maintain its firm texture.
- Shield the chilled crust with parchment paper and ceramic pie weights, positioning on the lower oven rack.
- Bake the weighted crust for 20 minutes, then remove weights and continue baking for an additional 5 minutes until lightly golden.
- Prepare the luxurious filling by whipping ricotta until smooth and creamy.
- Blend sugar, eggs, lemon juice, zest, and almond extract into the ricotta, creating a silky, fragrant mixture.
- Carefully pour the filling into the cooled pie shell, ensuring an even distribution.
- Retrieve the chilled top crust and artfully score a delicate lattice pattern using a fork.
- Brush egg wash along the bottom crust’s edges and across the top crust for a glossy finish.
- Gently position the top crust over the filling, meticulously sealing and trimming excess dough.
- Bake the pie for 40-50 minutes, watching for a golden-brown top and slightly puffed filling.
- Allow the pie to cool completely for at least 2 hours, serving at room temperature or chilled for optimal enjoyment.
Notes
- Chill the dough thoroughly to ensure a flaky, tender crust that melts in your mouth.
- Strain ricotta cheese completely to avoid excess moisture and achieve a creamy, smooth filling texture.
- Use fresh lemon zest and juice for a bright, citrusy flavor that complements the rich ricotta.
- Allow the pie to cool completely for at least 2 hours, which helps the filling set and enhances the overall taste.
- Create decorative lattice on top for an elegant presentation that showcases traditional Italian baking techniques.
- Room temperature or chilled serving options provide versatile enjoyment for different preferences.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 570
- Sugar: 27 g
- Sodium: 160 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 180 mg