Easter Sweet Ricotta Pie (Print View)

Creamy ricotta and lemon zest blend in a tender, flaky crust ideal for festive spring occasions.

# What You'll Need:

→ 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 - 2-3 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 fresh 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 Make It:

01 - In a large bowl, combine flour, sugar, and salt. Add cold cubed butter and rub together with fingertips until mixture resembles coarse breadcrumbs.
02 - Mix in the 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 flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
04 - Preheat oven to 350°F. Lightly grease a 9-inch pie or tart pan with cooking spray or butter.
05 - On a lightly floured surface, roll out chilled dough to approximately 1/8-inch thickness. Carefully transfer to prepared pan, gently pressing into bottom and sides. Trim excess dough and prick base with a fork. 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 with no lumps.
07 - Pour ricotta mixture into prepared pastry shell and smooth the surface with a spatula or the back of a spoon.
08 - Bake for 55-60 minutes until filling is set and lightly golden on top. The center should show a slight wobble when gently shaken.
09 - Remove from oven and cool completely on a wire rack. Transfer to refrigerator and chill for at least 2 hours before slicing.
10 - Dust entire pie lightly with powdered sugar immediately before serving.

# Expert Insights:

01 -
  • The filling is impossibly creamy without being heavy, like eating a cloud that somehow tastes like fresh lemons and Easter morning.
  • That buttery pastry crust stays tender even after chilling, and you'll find yourself reaching for seconds just to experience the contrast.
  • It's the kind of dessert that makes people slow down and actually taste their food instead of rushing through it.
02 -
  • The center will jiggle slightly when you pull it from the oven, and that's exactly right, because it firms up as it cools and you'll have a creamy texture instead of a rubbery one.
  • If your pastry shrinks down the sides during baking, it means your oven runs hot or you didn't let it rest long enough before baking, so note this for next time and adjust accordingly.
03 -
  • Microplane your lemon zest directly into the bowl with the ricotta while the zest is still fragrant, so you don't lose those essential oils sitting in a pile waiting to be mixed.
  • If your ricotta is especially wet, line a fine-mesh strainer with cheesecloth and let it drain in the refrigerator overnight before you start baking.
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