If you’re looking for an authentic Italian dessert that’s light, creamy, and full of flavor, this Classic Italian Ricotta Pie is a must-try. This pie combines the fresh, subtle sweetness of ricotta cheese with zesty lemon and the richness of Marsala wine for an irresistible treat. It’s a traditional dessert often enjoyed during Easter in Italy, but its versatility makes it perfect for any celebration or holiday. With its crumbly, buttery Italian pie crust and silky-smooth ricotta filling, it’s sure to impress anyone at your table.
Let’s dive into how to make this classic Italian dessert with a step-by-step guide, helpful tips, and serving suggestions!
Ingredients:
For the Dough:
- 1 recipe for Italian Pie Crust (pasta frolla) – homemade or store-bought
For the Filling:
- 1 pound whole-milk ricotta (drained if watery)
- 1/2 cup (100g) sugar
- 1 tablespoon all-purpose or cake flour
- 4 eggs, separated (room temperature)
- 1/4 cup (50g) double or heavy cream (room temperature)
- 1/4 cup (75g) sour cream (room temperature)
- 1 teaspoon vanilla extract (or 2 teaspoons if not using Marsala)
- Pinch of salt
- 3 tablespoons Marsala wine (optional but recommended)
- 1 tablespoon lemon zest
- 1 teaspoon lemon juice
Directions:
Step 1: Prepare the Dough
If you haven’t already prepared your pasta frolla (Italian pie crust), now’s the time! Once the dough is ready, roll it out on a lightly floured surface to a size slightly larger than your 9-inch pie pan. Make sure the dough is large enough to cover the bottom and sides of the pan.
Carefully line the pie pan with the dough, ensuring that it fits snugly without stretching. Trim any excess dough hanging over the edges. Pop the lined pie pan into the refrigerator or freezer while you prepare the ricotta filling. This helps the dough firm up and prevents it from shrinking during baking.
Step 2: Preheat the Oven
Preheat your oven to 350ºF (180ºC).
Step 3: Prepare the Ricotta Filling
In a large mixing bowl, combine the ricotta, sugar, and flour. Stir or whisk the mixture until it becomes creamy and smooth.
Next, add the egg yolks, heavy cream, sour cream, vanilla extract, Marsala wine (if using), lemon zest, and lemon juice. Mix everything until fully combined and smooth.
Step 4: Beat the Egg Whites
In a separate bowl, add the egg whites and a pinch of salt. Using a hand mixer or a whisk, beat the egg whites until medium-firm peaks form. You’ll know they’re ready when they hold their shape but are still soft enough to fold easily into the ricotta mixture.
Step 5: Fold the Egg Whites into the Ricotta Mixture
Carefully fold the beaten egg whites into the ricotta mixture in two parts. Use a spatula and a gentle motion to fold the whites in without deflating them. This will keep the filling light and airy.
Step 6: Fill the Pie Crust and Bake
Take the prepared pie crust out of the refrigerator or freezer, and pour the ricotta filling into the crust. Smooth the top with a spatula.
Bake the pie in the preheated oven for 50-60 minutes, or until the filling is mostly set with a slight jiggle in the center. The top should have a golden hue, and the filling should be puffed around the edges.
Step 7: Cool the Pie
Once the pie is baked, remove it from the oven and let it cool completely on a wire rack. This will allow the filling to set fully and prevent it from collapsing.
Serving and Storage Tips
- Serving: Italian Ricotta Pie can be served chilled or at room temperature. It’s a delightful dessert on its own but can also be paired with fresh berries or a dusting of powdered sugar for an extra touch.
- Storage: You can store the pie at room temperature for up to two days, covered with plastic wrap. For longer storage, refrigerate the pie, well covered, for up to 5 days. You can also freeze it for up to 2 months—just make sure to wrap it tightly in plastic wrap and aluminum foil.
Helpful Notes
- Draining the Ricotta: If your ricotta is watery, make sure to drain it by placing it in a sieve or cheesecloth-lined colander for about 30 minutes. This will prevent the filling from becoming too loose.
- Egg Whites: Be gentle when folding the egg whites into the filling. Overmixing can cause the filling to deflate and become dense instead of light and airy.
- Marsala Wine: Marsala adds a subtle depth of flavor to the pie, but if you prefer to omit it, just add an extra teaspoon of vanilla extract.
- Lemon Zest: The lemon zest brings a refreshing brightness to the filling that balances the richness of the ricotta. Don’t skip this ingredient for an authentic flavor!
Tips from Well-Known Chefs
- Lidia Bastianich suggests using fresh, high-quality ricotta for the best texture and flavor. The fresher the cheese, the creamier your filling will be.
- Giada De Laurentiis recommends adding a touch of orange zest along with lemon zest for a more complex citrus flavor.
- Gino D’Acampo emphasizes the importance of using room temperature eggs to ensure they blend smoothly into the ricotta filling.
Frequently Asked Questions (FAQs)
1. Can I use store-bought ricotta for this recipe?
Yes, you can use store-bought ricotta. However, if it’s watery, drain it for about 30 minutes before using it to avoid a soggy filling.
2. What can I use instead of Marsala wine?
If you don’t have Marsala, you can replace it with more vanilla extract or even a splash of brandy or rum for a different flavor twist.
3. Can I freeze Italian Ricotta Pie?
Absolutely! Wrap it tightly in plastic wrap and aluminum foil before freezing. It will keep well in the freezer for up to 2 months.
4. How do I know when the pie is done baking?
The pie is ready when the filling is set around the edges but still has a slight jiggle in the center. The top should be golden brown.
5. Can I make this pie without a crust?
Yes, you can bake the filling in a greased pie dish without a crust if you prefer a gluten-free version or a lighter dessert.
6. Can I make this pie in advance?
Yes, you can make the pie a day or two in advance. Just store it in the fridge and bring it to room temperature before serving if desired.
7. Why is my pie cracking on top?
Overbaking or cooling the pie too quickly can cause cracks. To prevent this, bake just until the center is slightly jiggly and allow the pie to cool slowly.
8. Can I substitute the lemon zest with another flavor?
Yes! You can substitute lemon zest with orange zest or even a touch of almond extract for a different flavor profile.
9. Can I add chocolate to the ricotta filling?
Yes, you can fold in chocolate chips or small chunks of dark chocolate into the filling for a chocolatey twist.
10. How do I avoid a soggy crust?
Ensure your ricotta is well-drained, and consider blind-baking the crust for 10 minutes before adding the filling to prevent sogginess.
This Classic Italian Ricotta Pie with Lemon Zest and Marsala is a delicious way to experience the flavors of Italy in your own kitchen. Whether you’re serving it at a holiday gathering or simply treating yourself to a slice of something sweet, this pie is sure to impress!