Description
This recipe guides you to create a creamy Sicilian ricotta pie. It features a buttery shortcrust pastry filled with a smooth, lemon-infused ricotta filling. A whipped mascarpone cream tops the pie for a final decorative touch.
Ingredients
Scale
- 200 g Pastry flour
- 60 g Powdered sugar
- Pinch of salt
- ¼ teaspoon Baking powder
- 100 g Unsalted butter, very cold and cubed
- 50 g Egg
- 500 g Creamy ricotta cheese
- 85 g Granulated sugar
- 3 Egg yolk
- 100 g Heavy Cream (36% fat)
- 10 g Corn starch
- Zest of 2 lemons
- 100 g Mascarpone
- 50 g Heavy Cream (36% fat), cold
- 20 g Powdered sugar, sifted
- Zest of 1 lemon
Instructions
- To make the ricotta filling, drain the ricotta if it is watery. Whip the room temperature ricotta with an electric mixer for 1-2 minutes.
- Add granulated sugar and whip for another minute. Add the corn starch and mix until combined.
- Add room temperature egg yolks one by one, whipping continuously. Then, whip in the room temperature cream.
- Fold in the lemon zest and set the mixture aside.
- For the pie crust, sift together the flour, icing sugar, baking powder, and salt.
- Add the cold butter cubes. Rub the mixture with your hands until it looks like sand.
- Add the egg and mix until the dough just comes together. Knead for one or two minutes until smooth.
- If the dough is sticky, chill it in the fridge for 10-15 minutes.
- Roll the dough between two silicone baking mats. Place it in the freezer for 15 minutes.
- Remove the mats. Trim the dough to a 27 cm diameter and place it in a 23 cm pie dish.
- Fold the extra dough under the edge and flute it with your fingers. Chill the pie dough in the freezer for 30 minutes.
- Preheat your oven to 170 C / 338 F.
- Line the chilled crust with parchment paper and fill with pie weights. Blind bake for 20 minutes.
- Remove the weights and bake for another 20 minutes until the crust is golden brown. Let it rest for 15 minutes.
- Pour the ricotta filling into the baked crust. Cover the edge of the crust with aluminum foil.
- Bake for about 45 minutes. The filling sides should be set, and the middle should be slightly wobbly.
- Let the pie cool at room temperature for 3 hours before cutting.
- For the decoration, whip the mascarpone, cold heavy cream, and icing sugar until smooth and fluffy.
- Place the whipped cream in a piping bag and decorate the pie. Dust with more lemon zest.
Notes
- Ensure you drain watery ricotta for a better filling consistency.
- Do not over-knead the pie crust dough.
- Cover the crust edges with foil during the final bake to prevent burning.
- Avoid over-baking the pie, as it can cause the filling to dry out and crack.
- The pie needs to rest for the full 3 hours to set properly.
- Store the pie in the fridge for 2-3 days.
- Prep Time: 30 mins
- Cook Time: 120 mins
- Category: Pie
- Method: Baking
- Cuisine: Sicilian
Nutrition
- Serving Size: 1 slice
- Calories: 580 kcal
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 210 mg
Keywords: Creamy Sicilian Ricotta Pie, Ricotta Pie, Italian Dessert, Creamy Pie, Sicilian Dessert