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Creamy Sicilian Ricotta Pie Recipe

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4.3 from 3 reviews

This Creamy Sicilian Ricotta Pie is a luscious, velvety dessert featuring a buttery, flaky pie crust filled with a smooth and fragrant lemon-infused ricotta filling. Finished with a delicate mascarpone cream decoration, this traditional Italian pie offers a perfect balance of creamy texture and zesty brightness, ideal for gatherings and special occasions.

Ingredients

Pie Crust

  • 200 g Pastry flour (all purpose flour works too)
  • 60 g Powdered sugar
  • Pinch of salt
  • ¼ teaspoon Baking powder
  • 100 g Unsalted butter (very cold, cut into cubes)
  • 50 g Egg (approx. 1 egg)

Ricotta Filling

  • 500 g Ricotta (creamy ricotta cheese, drained if watery)
  • 85 g Granulated sugar
  • 3 Egg yolks (room temperature)
  • 100 g Heavy cream (36% fat content, room temperature)
  • 10 g Corn starch
  • Zest of 2 lemons

Mascarpone Decoration

  • 100 g Mascarpone (high fat content, cold)
  • 50 g Heavy cream (36% fat content, cold)
  • 20 g Powdered sugar (sifted)
  • Zest of 1 lemon

Instructions

  1. Prepare Ricotta Filling: If your ricotta is wet, drain it well. Whip room temperature ricotta using an electric hand mixer for 1-2 minutes to achieve a smooth texture.
  2. Add Sugar and Cornstarch: Incorporate granulated sugar and continue whipping for one minute. Then add corn starch and mix until fully combined.
  3. Incorporate Egg Yolks: Add the room temperature egg yolks one at a time while continuing to whip the mixture, ensuring a smooth blend after each addition.
  4. Add Cream and Lemon Zest: Whip in the room temperature heavy cream until thoroughly mixed. Gently fold in the zest of 2 lemons and set the filling aside.
  5. Make Pie Crust: Sift together the flour, powdered sugar, baking powder, and salt. Add very cold butter cubes and rub between your hands until the mixture resembles sand.
  6. Add Egg and Form Dough: Add the egg to the dry mixture and use your hands to combine until dough comes together, kneading gently for 1-2 minutes to smooth the dough without overworking it.
  7. Chill Dough: If dough feels sticky or warm, refrigerate for 10-15 minutes. Then roll the dough between two silicone baking mats into a 27 cm / 10-11 inch diameter circle. Freeze dough with mats for 15 minutes.
  8. Prepare Pie Shell: Remove the top silicone mat, carefully trim edges, and transfer dough to a 9 inch / 23 cm pie dish. Fold extra dough under and flute edges with your fingers. Chill the pie shell in the freezer for 30 minutes.
  9. Blind Bake Shell: Preheat oven to 170°C / 338°F. Line pie crust with parchment paper and fill with pie weights or rice. Blind bake for 20 minutes, then remove weights and bake an additional 20 minutes until golden brown and fully cooked. Let cool 15 minutes at room temperature.
  10. Fill and Bake Pie: Pour the ricotta filling into the fully baked crust. Cover the crust edges with aluminum foil to prevent excessive browning. Bake pie for about 45 minutes until filling edges are set but center is slightly wobbly and crust is golden.
  11. Cool Pie: Avoid overbaking to prevent drying or cracking. Let pie rest at room temperature for 3 hours to set fully before slicing.
  12. Prepare Mascarpone Decoration: Whip cold mascarpone, cold heavy cream, and sifted powdered sugar with an electric mixer until smooth and fluffy, about 1-2 minutes. Do not overbeat to avoid runniness.
  13. Decorate Pie: Transfer mascarpone cream to a piping bag fitted with your favorite nozzle. Pipe decorative borders around the pie and dust with the zest of 1 lemon.
  14. Serve or Store: Serve immediately or refrigerate the pie for up to 2-3 days for later enjoyment.

Notes

  • Drain ricotta well if it feels watery to prevent a runny filling.
  • Do not overknead the pie dough to maintain a tender crust.
  • Chill dough multiple times to make it easier to handle and to improve texture.
  • Blind baking prevents the crust from becoming soggy when filled.
  • Cover crust edges with foil during baking to avoid over-browning.
  • Let the pie cool and set fully before slicing to ensure clean cuts.
  • Use room temperature ingredients for the filling for best whipping results.
  • Mascarpone cream decoration should not be over-whipped to keep the right consistency.
  • If pie is refrigerated, bring to room temperature before serving for optimal flavor and texture.

Find it online: https://bitezly.com/creamy-sicilian-ricotta-pie-recipe/