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Creamy Sicilian Ricotta Pie

Irresistibly Creamy Sicilian Ricotta Pie for Every Occasion

This Creamy Sicilian Ricotta Pie is a rich, custard-like dessert with a zesty hint of lemon, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Cooling Time 3 hours
Total Time 4 hours 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Pastry Flour Substitute with all-purpose flour if needed.
  • 0.5 cups Powdered Sugar No direct substitution recommended.
  • 1 teaspoon Salt A pinch is sufficient.
  • 1 teaspoon Baking Powder No direct substitution.
  • 0.5 cups Unsalted Butter Very cold for the right texture.
  • 1 large Egg Acts as a binder.
For the Filling
  • 15 ounces Ricotta Use high-quality, drained ricotta.
  • 0.75 cups Granulated Sugar Alternative sugars may not work.
  • 3 large Egg Yolks Best at room temperature.
  • 0.5 cups Heavy Cream Ensure it’s at room temperature.
  • 2 tablespoons Corn Starch Do not substitute.
  • 1 tablespoon Lemon Zest Use fresh zest for best results.
For the Topping
  • 8 ounces Mascarpone High-fat content is essential.
  • 0.25 cups Powdered Sugar Sifting prevents clumping.

Equipment

  • Mixing Bowl
  • Food Processor
  • Pie dish
  • pastry cutter
  • Parchment paper
  • Aluminum foil

Method
 

Dough Preparation
  1. In a large mixing bowl, whisk together pastry flour, powdered sugar, salt, and baking powder. Cut in unsalted butter until the mixture resembles coarse crumbs. Add the egg and mix until just combined.
Chilling
  1. Shape the dough into a disk, wrap in plastic wrap, and roll between two silicone mats to 1/4 inch thick. Freeze for 30 minutes.
Blind Baking
  1. Preheat oven to 170°C (338°F). Roll dough into a pie dish, line with parchment, fill with weights, and bake for about 40 minutes.
Ricotta Filling
  1. Blend drained ricotta, granulated sugar, and egg yolks in food processor until smooth. Gradually add heavy cream and corn starch, then fold in lemon zest.
Filling and Baking
  1. Pour filling into pre-baked crust, cover edges with foil, and bake for roughly 45 minutes until the edges are set but the center is wobbly.
Cooling
  1. Allow to cool at room temperature for at least 3 hours.
Whipped Mascarpone
  1. Whip mascarpone, heavy cream, and powdered sugar until fluffy. Spread on top of the cooled pie and add lemon zest.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 7gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 7IUVitamin C: 2mgCalcium: 10mgIron: 4mg

Notes

Quality ricotta is crucial. Chill all ingredients to ensure a flaky crust and proper texture. Avoid overwhipping the mascarpone.

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