Can I use part-skim ricotta instead of whole milk ricotta?

While whole-milk ricotta produces the creamiest, most luxurious texture, part-skim can work in a pinch. The filling may be slightly less rich, but the pie will still be delicious. You're less likely to need to strain part-skim ricotta, but check it for excess moisture anyway.

Why did my filling crack after baking?

Cracks usually indicate that the pie was baked at too high a temperature or for too long. Next time, make sure your oven temperature is accurate (use an oven thermometer if possible), and remove the pie when the center still has a slight jiggle—it will continue to set as it cools.

Can I make this pie without a food processor?

Absolutely! You can make the pasta frolla dough by hand using a pastry cutter or two knives to cut the butter into the dry ingredients, then mix in the eggs with a fork until the dough comes together. It requires a bit more elbow grease but works just as well.

Is there a good substitute for almond extract?

If you don't have or don't care for almond extract, vanilla extract makes an excellent substitute. You could also try a touch of amaretto liqueur (about 1 tablespoon) for a similar flavor profile with a subtle sophistication.

Italian Ricotta Pie Recipe

Name: Italian Ricotta Pie Recipe
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 3 cups (360 grams) all-purpose flour; ½ cup (60 grams) powdered sugar; 1/2 teaspoon baking powder; 1 teaspoon lemon zest; ½ teaspoon salt; 1 cup (226 grams) unsalted butter; 2 large eggs; 32 ounces (905 grams) whole-milk ricotta, strained if very watery (see notes); 3/4 cup (150 grams) granulated sugar; 4 large eggs; 1 teaspoon lemon juice; 1 teaspoon lemon zest; ⅛ teaspoon almond extract; Egg wash (1 egg mixed with water), for assembling

Description

An authentic Italian Ricotta Pie with a delicate, creamy filling nestled inside a buttery pasta frolla crust. This delightful dessert features a hint of lemon and almond flavors, perfect for any celebration or as a satisfying family dessert.

Ingredients

Units Scale

Pasta Frolla:

3 cups (360 grams) all-purpose flour
1/2 cup (60 grams) powdered sugar
1/2 teaspoon baking powder
1 teaspoon lemon zest
1/2 teaspoon salt
1 cup (226 grams) unsalted butter
2 large eggs

Ricotta Filling:

32 ounces (905 grams) whole-milk ricotta, strained if very watery (see notes)
3/4 cup (150 grams) granulated sugar
4 large eggs
1 teaspoon lemon juice
1 teaspoon lemon zest
1/8 teaspoon almond extract

Additional:

Egg wash (1 egg mixed with water), for assembling

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Instructions

Preheat the oven:
Preheat your oven to 375°F (190°C).
Prepare the dry ingredients for the crust:
In the bowl of a food processor, combine the all-purpose flour, powdered sugar, baking powder, lemon zest, and salt. Pulse the mixture until it’s well-combined.
Incorporate the butter:
Add in the unsalted butter and pulse 5–7 times until the butter is broken into tiny, pea-sized pieces.
Form the crust dough:
With the motor running, add the eggs. Let the dough process until it forms a cohesive ball around the blade, this will take about 1 minute.
Roll and chill the crust:
Transfer the dough to a lightly floured surface. Divide it into two equal halves. Roll out one half of the dough into a 11-inch circle to fit inside a 9-inch deep-dish pie plate. Press the dough along the edges, tuck in any excess, and pierce the bottom with a fork. Freeze for 10 minutes. Roll out the other half to a 10-inch circle for the top crust, place it on a tray, and refrigerate.
Blind bake the bottom crust:
Line the bottom crust with parchment paper and fill with pie weights (or rice, beans, or lentils). Bake for 20 minutes on the lower rack. Remove the weights and parchment, then bake for an additional 5 minutes. Let it cool for about 15 minutes.
Prepare the ricotta filling:
In a large bowl, whip the strained ricotta for 30 seconds until lightened. Add the sugar, eggs, lemon juice, lemon zest, and almond extract, whisking until fully incorporated.
Assemble the pie:
Once the bottom crust has cooled slightly, pour the ricotta filling into the crust. Score the chilled top crust with a fork in a lattice pattern and brush with egg wash. Brush the edges of the baked bottom crust with egg wash, then lay the top crust over the filling. Seal the edges, trim excess dough, and press them together for a neat finish.
Bake the pie:
Place the pie on a rimmed baking sheet and bake in the center of the oven for 40–50 minutes. The pie is done when the crust turns golden and shiny, and the filling has puffed up with a small area in the center remaining slightly unset.
Cool and serve:
Allow the pie to cool for at least 2 hours before serving. It can be enjoyed at room temperature or chilled.

Notes

This recipe requires a 9-inch deep-dish pie plate. If you’re using a regular deep-dish pie plate, you may have leftover filling. Consider baking it separately in a ramekin.
Depending on the brand of ricotta used, you may need to strain it overnight to remove excess moisture.
If you’d like an even smoother filling, whip the ricotta to the consistency of heavy cream before combining it with the other ingredients.

Nutrition

Serving Size: 1 slice
Calories: 550
Sugar: 22g
Sodium: 230mg
Fat: 31g
Saturated Fat: 19g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 14g
Cholesterol: 135mg