Easter Sweet Ricotta Pie (Printable)

Creamy ricotta and bright lemon zest combine in a tender pastry for a classic Easter treat.

# 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 - 2-3 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

# How to Make It:

01 - In a large bowl, combine flour, sugar, and salt. Add cold cubed butter and rub between fingertips until mixture resembles coarse crumbs.
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 tightly in plastic wrap, and refrigerate for at least 30 minutes.
04 - Preheat oven to 350°F. Grease a 9-inch pie or tart pan.
05 - On a lightly floured surface, roll out dough to fit the pan. Gently press into bottom and up sides, trimming excess. Prick base with fork and chill for 10 minutes.
06 - In a large bowl, whisk together ricotta, sugar, eggs, vanilla, lemon zest, lemon juice, flour, salt, and heavy cream until smooth.
07 - Pour ricotta mixture into prepared pastry shell and smooth the top surface.
08 - Bake for 55-60 minutes until filling is set and lightly golden. Center should have a slight wobble when gently shaken.
09 - Cool completely on a wire rack, then refrigerate for at least 2 hours before slicing.
10 - Dust with powdered sugar just before serving.

# Expert Advice:

01 -
  • It tastes like springtime arrived in a single bite, with that brightness of lemon cutting through creamy richness.
  • The pastry stays tender, never tough or greasy, because cold butter is your best friend.
  • It's elegant enough for Easter dinner but simple enough that you won't stress about impressing anyone.
02 -
  • The filling will jiggle like custard when it comes out of the oven, and that's exactly right—it sets completely as it cools, so don't overbake or you'll have a dry, grainy texture.
  • Draining your ricotta is absolutely essential; most store-bought ricotta holds too much liquid, and that moisture will make your filling weep.
03 -
  • If your filling looks slightly separated or grainy, you likely overworked it or used ricotta that wasn't drained well enough; fresh ricotta and gentle mixing are your safeguards.
  • The pie actually tastes better the next day when the flavors have had time to meld, so make it a day ahead if your schedule allows.
Go back