Indulge in the heavenly goodness of Chef John's Ricotta Pie. This recipe creates a light and fluffy pie with a hint of lemon zest. The creamy ricotta filling is encased in a buttery crust, creating a mouthwatering treat that is perfect for any occasion. With just a few simple ingredients and minimal preparation time, you can enjoy this delectable dessert in no time. Get ready to impress your family and friends with this irresistible ricotta pie.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup ice water
- 2 cups ricotta cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest
Directions
- In a food processor, combine the flour, cold butter cubes, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
- Add the ice water, one tablespoon at a time, pulsing after each addition until the dough comes together.
- Transfer the dough to a floured surface and shape it into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the ricotta cheese, sugar, eggs, vanilla extract, and lemon zest until well combined and smooth.
- Remove the dough from the refrigerator and roll it out on a floured surface to fit a 9-inch pie dish. Transfer the rolled dough to the pie dish, pressing it gently against the bottom and sides.
- Pour the ricotta filling into the pie crust and spread it evenly.
- Bake the pie in the preheated oven for 40-45 minutes, or until the edges are golden brown and the filling is set.
- Remove the pie from the oven and let it cool completely before serving.
- Slice and serve the ricotta pie on its own or with a dollop of whipped cream, if desired.
