Description
This Creamy Sicilian Ricotta Pie is a delightful Italian dessert featuring a flaky pastry crust filled with a luscious ricotta and mascarpone cream. The pie offers a perfect balance of sweet and tangy flavors with a velvety texture, finished with a light whipped mascarpone topping infused with fresh lemon zest. Ideal for impressing guests at any gathering or a special occasion treat.
Ingredients
Scale
Crust Ingredients
- 200 g Pastry flour
- 60 g Powdered sugar
- 1 pinch Salt
- 0.25 teaspoon Baking powder
- 100 g Unsalted butter (cold)
- 50 g Egg
Filling Ingredients
- 500 g Ricotta cheese
- 85 g Granulated sugar
- 3 Egg yolks
- 100 g Heavy cream
- 10 g Corn starch
- 2 Lemon zest
Topping Ingredients
- 100 g Mascarpone cheese
- 50 g Heavy cream (to be whipped)
- 20 g Powdered sugar
- 1 Lemon zest
Instructions
- Crust Preparation: In a large bowl, combine the pastry flour, powdered sugar, salt, and baking powder. Cut the cold unsalted butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg and mix just until a dough forms. Be careful not to overmix to ensure a flaky crust.
- Chill the Dough: Press the dough evenly into a pie dish, smoothing the surface. Cover with plastic wrap and refrigerate for at least 30 minutes to set and prevent shrinking during baking.
- Prepare the Filling: In a mixing bowl, beat together the ricotta, granulated sugar, egg yolks, and heavy cream until smooth and well combined. Sprinkle in the corn starch and lemon zest, folding gently to distribute evenly without deflating the mixture.
- Assemble the Pie: Pour the ricotta filling into the chilled pie crust, spreading it evenly with a spatula to the edges.
- Bake the Pie: Preheat the oven to 175°C (350°F). Place the pie on the middle rack and bake for about 40-45 minutes or until the filling is set and the edges of the crust are lightly golden. Remove from oven and let it cool completely at room temperature, then transfer to the fridge to chill further.
- Prepare the Topping: In a clean chilled bowl, beat the mascarpone, heavy cream, powdered sugar, and lemon zest together until soft peaks form, creating a light and fluffy topping.
- Serve: Once the pie is fully cooled, generously spoon or spread the whipped mascarpone topping over the surface right before serving to maintain its airy texture.
Notes
- Ensure the butter is very cold when incorporating into the crust to achieve optimal flakiness.
- Chilling the dough before baking prevents shrinkage and helps the crust maintain its shape.
- Do not overmix the filling to keep it creamy and light.
- The lemon zest adds a bright, fresh flavor that complements the creamy cheese filling perfectly.
- The pie should be served chilled for the best texture and flavor.
