Easter Sweet Ricotta Pie (Printable)

Creamy ricotta and lemon filling in tender pastry, ideal for spring celebrations and festive tables.

# What you need:

→ Pastry

01 - 2 cups (250g) all-purpose flour
02 - 1/2 cup (100g) granulated sugar
03 - 1/2 cup (115g) 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 (500g) whole milk ricotta cheese, well drained
10 - 3/4 cup (150g) 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 (2 fluid ounces) heavy cream

→ Finishing

18 - Powdered sugar for dusting

# How to make it:

01 - In a large mixing bowl, combine flour, sugar, and salt. Add cold cubed butter and rub together with your fingertips until the mixture resembles coarse breadcrumbs.
02 - Mix in the egg, egg yolk, and vanilla extract. Add cold water one tablespoon at a time, mixing gently until the 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 (175°C). Lightly 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 dough into the bottom and up the sides, trimming any excess. Prick the base with a fork and chill for 10 minutes.
06 - In a large mixing bowl, whisk together drained ricotta, sugar, eggs, vanilla extract, lemon zest, lemon juice, flour, salt, and heavy cream until the mixture reaches a smooth, creamy consistency.
07 - Pour the ricotta mixture into the prepared pastry shell and smooth the top surface with a spatula.
08 - Bake for 55-60 minutes until the filling is set but maintains a slight wobble in the center and the top is lightly golden brown.
09 - Remove from oven and allow the pie to cool completely on a wire rack at room temperature, then refrigerate for at least 2 hours before slicing.
10 - Dust generously with powdered sugar just before serving. Slice into 8 equal portions.

# Expert Advice:

01 -
  • The lemon zest hits you with brightness that doesn't taste like you're eating dessert, it tastes like spring in a bite.
  • That buttery pastry crust has just enough sugar to complement the filling without stealing the show.
  • It actually tastes better the next day, which means you can make it ahead and barely stress about timing.
02 -
  • Draining your ricotta is absolutely essential—I once skipped this step thinking it wasn't that important, and the filling turned out watery and refused to set properly no matter how long it baked.
  • The slight wobble in the center of the pie is your friend, not a sign of failure—it firms up completely as it cools and chills, giving you that perfect creamy texture instead of a dense, rubbery filling.
03 -
  • If you want an extra layer of flavor, add a tablespoon of ricotta liqueur or limoncello to the filling—it enhances the lemon without overpowering it.
  • Your oven temperature matters tremendously here; invest in an oven thermometer because many ovens run hot or cold, and this filling is sensitive to temperature swings.
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