Easter Sweet Ricotta Pie (Printable)

Classic Italian dessert with creamy ricotta filling and fresh lemon zest in a delicate crust.

# What You Need:

→ 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 to 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 and rub between 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.
03 - Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
04 - Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch pie or tart pan with butter or cooking spray.
05 - Roll out chilled dough on a lightly floured surface to fit the pan. Gently press into bottom and up sides, trim excess, prick base with a fork, and refrigerate 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 with a spatula.
08 - Bake for 55 to 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. Refrigerate for at least 2 hours before slicing.
10 - Dust with powdered sugar immediately before serving. Slice and enjoy chilled or at room temperature.

# Helpful Tips:

01 -
  • The filling is impossibly creamy and light, nothing like the dense ricotta desserts you might expect.
  • Fresh lemon zest lifts the whole thing—it's bright without being sour, elegant without trying too hard.
  • It looks like you spent hours on it, but the actual work is maybe 30 minutes of hands-on time.
02 -
  • That slight wobble in the center when it comes out of the oven is your friend—it means creamy, not overcooked and rubbery.
  • Draining your ricotta is not optional; I learned this the hard way when my first pie came out weeping liquid all over the oven.
03 -
  • If you want even more citrus punch, add the zest of one orange along with the lemon zest—the complexity is beautiful.
  • Use a fine microplane for zesting; it keeps the zest delicate and prevents bitter white pith from mixing in.
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