Description
Creamy Sicilian Ricotta Pie blends rich custard and delicate pastry in a classic Italian dessert. Silky filling nestled in buttery crust promises pure comfort, inviting you to savor each heavenly slice with pure Mediterranean delight.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (360 ml) all-purpose flour
- 1/2 cup (113 grams) unsalted butter (cold, cut into cubes)
- 1 large egg yolk
Sweeteners:
- 1/4 cup (50 grams) granulated sugar
Flavoring Ingredients:
- 1 teaspoon (5 ml) vanilla extract
- Pinch of salt
Instructions
- Create a delicate pastry foundation by blending flour, chilled butter, sugar, and salt until it transforms into a sandy texture. Incorporate egg yolk and vanilla, kneading until a cohesive dough forms. Shape into a disc, encase in plastic, and refrigerate for 30 minutes to firm up.
- Heat the oven to 375F. Coat a 9-inch pie dish with a light layer of grease to prevent sticking.
- Gently roll the chilled dough on a flour-dusted surface into a circle slightly larger than the pie dish. Transfer carefully, pressing into the dish’s contours. Trim excess edges and create decorative crimped borders. Pierce the base with a fork to prevent air bubbles.
- Shield the crust with parchment paper, filling with pie weights. Bake for 10-12 minutes, then remove weights and continue baking 5 minutes until achieving a pale golden hue. Allow to cool momentarily.
- Whisk ricotta, sugar, eggs, vanilla, lemon zest, and cinnamon in a large bowl until achieving a silky, uniform consistency. Gently fold in optional chocolate chips or candied fruit if desired.
- Pour the ricotta mixture into the pre-baked crust, ensuring an even distribution. Bake 35-40 minutes until the filling sets and develops a light golden surface. Test doneness by inserting a knife – it should emerge clean.
- Rest the pie completely on a wire rack before slicing. Garnish with a delicate powdered sugar dusting or fresh berries. Serve at room temperature or chilled for a refreshing dessert experience.
Notes
- Chill your butter thoroughly to ensure a flaky, tender crust that doesn’t become tough or greasy during mixing.
- Work quickly when handling the dough to keep the butter cold, which creates those delightful layers and prevents a dense texture.
- Replace regular flour with gluten-free flour blend for those with wheat sensitivities, ensuring the same delicate crumb and taste.
- Use part-skim ricotta for a lighter version without compromising the creamy, rich texture of the traditional pie filling.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 208kcal
- Sugar: 6g
- Sodium: 35mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0.1g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg