Easter Sweet Ricotta Pie (Printable)

Creamy ricotta filling enhanced with fresh lemon zest nestled in tender, flaky pastry for springtime gatherings.

# Required Ingredients:

→ 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 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

# Directions:

01 - In a large bowl, combine flour, sugar, and salt. Add cold butter cubes and rub with fingertips until mixture resembles coarse breadcrumbs.
02 - Mix in egg, egg yolk, and vanilla extract. 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. Grease a 9-inch pie or tart pan with butter or cooking spray.
05 - On a lightly floured surface, roll out dough to fit the pan. Gently press into bottom and sides, trim excess, prick base with fork, and 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 smooth and well combined.
07 - Pour ricotta mixture into prepared pastry shell and smooth the top surface evenly.
08 - Bake for 55-60 minutes until filling is set and lightly golden. The center should retain a slight wobble when gently shaken.
09 - Remove from oven and cool completely on a wire rack at room temperature.
10 - Refrigerate for at least 2 hours before slicing. Dust with powdered sugar immediately before serving.

# Expert Advice:

01 -
  • The filling is impossibly creamy and light, nothing like the dense ricotta pies you might have tried before.
  • Lemon zest makes it taste like spring itself—fresh, elegant, and somehow both simple and special.
  • It looks restaurant-worthy but asks for patience more than skill, so your effort always shows.
02 -
  • Draining your ricotta is the difference between a watery pie and one with that perfect creamy texture—don't skip this step even though it takes extra time.
  • A slight wobble in the center when it comes out of the oven is correct; it will set as it cools and you'll avoid the common mistake of overbaking.
03 -
  • Save time on draining ricotta by lining a sieve with cheesecloth the night before—by morning, most of the moisture has released.
  • The pie tastes even better the next day after the flavors have settled, so make it a day ahead if you're cooking for guests and want less to worry about.
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