This Sicilian Ricotta Pie is the ultimate creamy and refreshing dessert, perfect for any occasion. With the brightness of lemon zest and the richness of ricotta cheese, this pie strikes the perfect balance between sweet and tangy. Though traditionally made for Easter, it can be enjoyed all year long. Below is a detailed recipe guide that will walk you through every step, from the buttery crust to the fluffy mascarpone topping.
Ingredients:
Pie Crust (Pasta Frolla):
- 200g pastry flour (or all-purpose flour)
- 60g powdered sugar
- Pinch of salt
- ¼ teaspoon baking powder
- 100g unsalted butter (very cold, cut into cubes)
- 50g egg (approximately 1 egg)
Ricotta Filling:
- 500g creamy ricotta cheese (drain if watery)
- 85g granulated sugar
- 3 egg yolks (room temperature)
- 100g heavy cream (36% fat content, room temperature)
- 10g corn starch
- Zest of 2 lemons
Whipped Mascarpone Topping:
- 100g mascarpone cheese (high-fat content, cold)
- 50g heavy cream (36% fat content, cold)
- 20g powdered sugar (sifted)
- Zest of 1 lemon
Directions:
Step 1: Prepare the Ricotta Filling
- If your ricotta is watery, drain it thoroughly.
- Using an electric hand mixer, whip the ricotta (at room temperature) for 1-2 minutes until smooth.
- Add the granulated sugar and whip for another minute.
- Mix in the cornstarch until fully combined.
- Gradually add room-temperature egg yolks, one at a time, while whipping continuously.
- Add the room-temperature heavy cream and whip until smooth.
- Gently fold in the zest of 2 lemons to brighten up the filling. Set aside the mixture.
Step 2: Make the Pie Crust (Pasta Frolla)
- Sift together the flour, powdered sugar, baking powder, and a pinch of salt in a large bowl.
- Add cold butter cubes to the dry mixture. Using your hands, rub the butter and flour together until the mixture resembles sand.
- Add the egg and mix just until the dough starts to come together. Do not overwork the dough.
- Lightly knead the dough with the palm of your hand for 1-2 minutes, just until it becomes smooth.
- If the dough feels too sticky, place it in the fridge for 10-15 minutes to firm up.
- Roll the dough between two silicone baking mats until it’s large enough to fit a 9-inch pie dish (about 10-11 inches in diameter).
- Place the rolled dough in the freezer for 15 minutes to chill.
Step 3: Assemble the Crust
- Once chilled, trim the dough to fit your 9-inch pie dish.
- Fold any excess dough under the crust and flute the edges with your fingers to create a decorative finish.
- Place the prepared pie crust in the freezer for an additional 30 minutes to prevent shrinkage during baking.
Step 4: Blind Bake the Crust
- Preheat the oven to 170°C (338°F).
- Line the chilled pie crust with parchment paper and fill it with pie weights or uncooked rice to keep the crust from puffing up.
- Blind bake the crust for 20 minutes.
- Remove the pie weights and parchment paper, then continue baking for another 20 minutes until the crust is golden brown.
- Allow the crust to cool for at least 15 minutes before adding the ricotta filling.
Step 5: Bake the Pie
- Pour the prepared ricotta filling into the pre-baked and cooled pie crust.
- Cover the edges of the pie crust with aluminum foil to prevent over-browning.
- Bake the pie at 170°C (338°F) for about 45 minutes. The sides of the filling should be set while the center remains slightly wobbly.
- Avoid over-baking, as this can dry out the filling or cause cracks to form on the surface.
- Let the pie cool at room temperature for 3 hours before slicing. The pie will firm up as it cools.
Step 6: Decorate with Whipped Mascarpone
- In a clean bowl, whip the mascarpone, cold heavy cream, and powdered sugar using an electric hand mixer until smooth and fluffy (about 1-2 minutes). Be careful not to over-whip.
- Transfer the whipped mascarpone into a piping bag fitted with your favorite nozzle tip.
- Pipe decorative patterns around the edges or over the top of the cooled pie.
- Dust the pie with more lemon zest for an extra burst of citrus flavor.
Serving and Storage Tips:
- Serving: Serve this pie chilled or at room temperature. It’s delicious on its own, but you can also pair it with fresh berries or a drizzle of honey for added sweetness.
- Storage: Store the pie in the refrigerator, tightly covered with plastic wrap, for up to 3 days.
- Freezing: You can freeze the baked pie for up to a month. Thaw it overnight in the fridge before serving.
Helpful Notes:
- Drain Ricotta: If your ricotta is too watery, it can cause the filling to become too soft. Be sure to drain it thoroughly before mixing.
- Blind Baking: Don’t skip this step! Blind baking the crust ensures that it stays crisp and doesn’t get soggy once the filling is added.
- Monitor Oven Time: The filling should be slightly wobbly in the center when removed from the oven. Over-baking can cause cracks to form or dry out the pie.
Tips from Well-Known Chefs:
- Giada De Laurentiis: “Always use fresh, high-quality lemons for zesting. It brings out the fresh, bright flavor that complements the creamy ricotta.”
- Lidia Bastianich: “When working with pie dough, handle it as little as possible. Overworking the dough can make it tough instead of tender.”
- Marcella Hazan: “Let the pie cool completely before slicing. This allows the filling to fully set and makes for cleaner slices.”
Frequently Asked Questions:
- Can I use store-bought pie crust?
Yes, a store-bought pie crust can be used, though a homemade one offers a richer, more authentic flavor. - How can I prevent cracks in the filling?
Avoid over-baking, and keep the oven temperature consistent to prevent the filling from drying out and cracking. - Can I substitute lime for lemon?
Yes, lime zest can be used instead of lemon for a different citrus flavor. - How do I know when the pie is done?
The pie is ready when the edges are set, but the center remains slightly jiggly. It will firm up as it cools. - Can I make this pie ahead of time?
Yes, you can make the pie up to 2 days in advance. Just store it in the fridge until ready to serve. - What if my ricotta is too wet?
Drain the ricotta well in a fine mesh sieve or cheesecloth to remove excess moisture. - How do I prevent the pie crust from shrinking?
Chilling the pie dough thoroughly before baking and using pie weights during blind baking helps prevent shrinkage. - Can I freeze the pie?
Yes, the pie can be frozen for up to 1 month. Be sure to thaw it in the fridge before serving.
With its zesty lemon aroma, creamy ricotta filling, and flaky crust, this Sicilian Ricotta Pie is a must-try for dessert lovers. Whether you’re preparing it for a holiday or just a special treat, it’s sure to impress. Enjoy!