Easter Sweet Ricotta Pie (Printable)

Creamy ricotta and lemon zest combined in a tender pastry, perfect for spring celebrations.

# 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 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 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 Steps:

01 - In a large bowl, combine flour, sugar, and salt. Add cold cubed butter and rub between fingertips until mixture resembles coarse breadcrumbs.
02 - Mix in egg, egg yolk, and vanilla extract. Gradually add cold water one tablespoon at a time, stirring until dough just comes together without overworking.
03 - Shape dough into a 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 removable bottom.
05 - On a lightly floured surface, roll out chilled dough to fit the prepared pan. Gently press into bottom and sides, trim excess edges, prick base with fork, and refrigerate 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 mixture into prepared pastry shell and smooth the top surface evenly.
08 - Bake for 55 to 60 minutes, until filling is set and lightly golden. The center should have 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 generously with powdered sugar just before serving. Cut into 8 equal wedges.

# Expert Tips:

01 -
  • The filling is impossibly creamy without feeling heavy, thanks to that balance of ricotta and just enough cream.
  • That bright lemon zest cuts through the sweetness in a way that makes you want another slice before you've finished your first.
  • The pastry crust becomes tender and buttery as it bakes, holding everything together like it was always meant to.
02 -
  • Drain your ricotta in a fine mesh sieve lined with cheesecloth for at least an hour, or even overnight—excess moisture is the difference between a filling that sets properly and one that stays loose and weepy.
  • Don't skip the initial chill for the pastry dough, and don't skip the second chill for the lined pan either—these ten-minute rests prevent shrinking and puffing during baking.
03 -
  • If your oven runs hot, you can tent the pie loosely with foil for the last fifteen minutes to prevent the top from browning too quickly.
  • The slight wobble in the center when you take it out of the oven is crucial—it means the filling is set but not overbaked, and it will firm up completely as it cools.
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