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Sweet Ricotta Pie

This Pie is made out of a sweet and delicate Italian “frolla” dough, filled with a creamy mixture with ricotta and flavored with lemon. It is simple and delicious. A classic both in Italian and Argentine baking.
Prep Time30 minutes
Cook Time40 minutes
Cooling time1 hour
Total Time2 hours 10 minutes
Course: Dessert, Snack
Cuisine: Argentine, Italian
Keyword: lemon, ricotta, sweet
Servings: 12 slices
Author: Lucia Paula Acevedo

Equipment

  • 9-inch tart pan

Ingredients

For the dough:

  • 200 g Unsalted butter room temperature
  • 180 g Granulated sugar
  • 1 tsp Vanilla extract
  • 2 Eggs room temperature
  • 400 g All purpose flour
  • 5 g Baking powder 1 tsp
  • 3 g Salt ½ tsp

For the filling:

  • 500 g Ricotta Cheese
  • 200 g Granulated sugar
  • 2 Eggs
  • 3 Egg yolks
  • Zest of 1 lemon
  • 1 tsp Vanilla extract

Instructions

For the dough:

  • Beat the soft butter together with the sugar and vanilla extract until you get a light and fluffy texture. You can use an electric handheld mixer or a stand mixer with a paddle attachment.
  • Add the eggs one at a time, mixing well between each addition.
  • Combine the flour with the baking powder and the salt with a hand mixer. Add them to the mixture and mix until roughly combined. Transfer the dough to the counter. Lightly knead and form two buns.
  • Cover the buns in plastic wrap and refrigerate for 30 minutes to an hour, until the dough gets stiff.
  • Remove one of them from the fridge and break the dough with your hands. Knead lightly to make it easier to roll.
  • Roll out the dough with a rolling pin and press it into the bottom of a tart pan.

Filling and assembly:

  • Combine all the filling ingredients in a bowl with a hand whisk.
  • Pour the filling over the crust. The filling should get almost to the edge of the pan.
  • Remove the other dough from the fridge and roll it out as we did with the first one. Place it carefully on top of the filling. Trim the excess with a knife or by pressing your hands against the edge of the mold.
  • Prick the surface several times with a fork. Bake at 350°F (180ºC) for 40-50 minutes, until golden brown on top.
  • Unmold once cold leaving the bottom side up. Dust with icing sugar to finish. Serve cold or warm with some fresh fruit or edible flowers.