4.34 from 12 votes

By

Lynne Webb

This Italian ricotta pie is lightly sweetened, boasts a subtle hint of citrus, and features an incredibly creamy, silky-smooth texture. It’s designed for ease, with both the crust and filling prepared efficiently using a food processor, making it an excellent dessert for entertaining, as it can be made ahead of time.

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For the filling:

• 20 ounces ricotta (about 2-1/2 cups), drained
• 4 eggs, lightly beaten
• 1/2 cup sugar
• 1/2 teaspoon lemon extract
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1 cup heavy cream
• 2 tablespoons cornstarch

For the crust:

• 4 tablespoons ice water, or more if needed
• 1-1/4 cups all-purpose flour
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter, cut into small cubes

• At least 4 hours in advance (preferably overnight), add the ricotta to a fine strainer positioned over a bowl to drain. Cover with plastic wrap and refrigerate. This is an important step to ensure that the filling will set properly, preventing a watery consistency.

Make the crust:

• Fit the work bowl of your food processor with the steel blade. Add the flour, sugar, and salt, then scatter the cold, cubed butter on top. Using the pulse function, process in short bursts until the mixture is crumbly, with butter pieces roughly the size of small peas. This ensures a flaky crust.
• With the processor running, gradually add the ice water through the feed tube in 1 tablespoon increments until the dough just begins to gather into one or two large pieces. Run the processor for an additional 10 to 15 seconds, just long enough for the dough to form a ball. Be careful not to over-process, as this can make the crust tough.
• Remove the dough from the processor, gently flatten it into a 1/2-inch thick circle, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes. This chilling step makes the dough easier to roll and helps prevent shrinkage during baking.
• After chilling, lightly dust both your rolling surface and the top of the dough with flour. Gently roll the dough from the center outwards, aiming for a diameter of about 11 inches. Dust with a little additional flour as needed to prevent sticking. Place the bottom of a 9-inch springform pan on top of the rolled dough and trim away any excess dough with a knife.

Par-bake the crust:

• Position an oven rack in the center of your oven and preheat to 350°F (175°C).
• Generously butter the bottom and sides of the springform pan. Carefully place the trimmed dough onto the base of the pan. Assemble and securely lock the springform pan. Then, using your fingers, gently press the dough into the edges of the pan and up the side about 1/4-inch. This action helps to seal the seam of the pan, preventing the filling from leaking.
• Prick the bottom of the dough all over with the tines of a fork. Bake for 10 minutes, then remove the par-baked crust from the oven and set it aside to cool slightly.

Make the filling:

• Place the drained ricotta, lightly beaten eggs, sugar, lemon extract, vanilla extract, and orange zest into the work bowl of a food processor fitted with the steel blade. Process until the mixture is smooth, about 30 seconds. In a small separate bowl, whisk the heavy cream and cornstarch together until they are well blended and smooth. Add this cream-cornstarch mixture to the ricotta mixture in the food processor and process for an additional 45 seconds, or until the entire filling is silky smooth and thoroughly combined.

Prepare the water bath:

• Put a kettle of water on to boil. Securely wrap the bottom and sides of the springform pan with several layers of heavy-duty foil. This is crucial to prevent any water from seeping into the pan through the seam during the water bath baking process.
• Position the foil-wrapped springform pan (containing the par-baked crust) in the center of a larger outer container, such as a roasting pan. Pour the prepared ricotta filling into the par-baked crust. Carefully and slowly add boiling water to the outer container until it reaches a depth of about 2 inches, or halfway up the sides of the springform pan.
• Carefully transfer the roasting pan, with the springform pan inside, to the preheated oven. The pan will be quite heavy and filled with hot water, so exercise extreme caution to avoid sloshing any water over the sides of the springform pan, which could ruin the pie.

Bake the ricotta pie:

• Bake the ricotta pie for 55 to 60 minutes. The pie is done when the filling has risen, and the center barely jiggles when you gently shake the pan. Another reliable test is to gently insert a butter knife into the center of the pie; if it comes out clean, your pie is perfectly baked.

Cool and serve:

• Remove the pie from the water bath (the foil can remain in place). Return the pie to the oven with the oven door partially open and allow it to cool in the residual heat for 15 minutes. This slow cooling helps significantly in preventing cracks on the surface of the pie. After 15 minutes, remove the pie from the oven and allow it to cool for an additional 45 minutes at room temperature. Once sufficiently cooled, carefully remove the sides from the springform pan.
• Transfer the completely cooled pie to a serving plate. For optimal flavor and texture, allow the pie to cool completely to room temperature before slicing and serving. It’s often even better after a few hours in the fridge. Refrigerate any leftovers promptly to maintain freshness.

Preparing A Water Bath (Bain Marie)

Find a roasting pan or another oven-safe dish that’s large enough to comfortably hold your springform pan with at least an inch of space all around and deep enough to contain about 2 inches of boiling water. A metal container is generally preferable to ceramic or glass for its superior heat conductivity, which helps in even cooking.

Essential Tips for a Flawless Italian Ricotta Pie

DRAIN THE RICOTTA THOROUGHLY: While it requires some advance planning, we cannot overstate the importance of draining the ricotta for at least 4 hours, or ideally overnight. Not every batch of ricotta will release a significant amount of liquid, but most will. This liquid, if not removed, can result in a weepy, loose, or even grainy filling, compromising the pie’s delicate texture.

USE CHILLED BUTTER FOR THE CRUST: Keeping the butter very cold when making the crust is paramount for achieving that desirable flaky texture. Cold butter creates pockets of steam during baking, which separate the layers of dough, resulting in a light and airy crust. Warm butter can lead to a heavy or tough crust.

CHILL THE DOUGH ADEQUATELY: Chilling the pie dough after preparation makes it significantly less sticky and much easier to roll out evenly. More importantly, it helps prevent the crust from shrinking excessively during baking, ensuring your pie maintains its intended shape and size.

NEVER SKIP THE WATER BATH: The water bath is a game-changer for ricotta pie. It surrounds the pie with a consistent, gentle heat, which is key to preventing the delicate filling from browning too quickly on the outside or cracking on top as it cools. Beyond aesthetics, we firmly believe it dramatically improves the overall silky and tender texture of the filling.

BE PATIENT WITH THE COOLING PROCESS: Rushing the cooling process can lead to unsightly cracks on the surface of your beautiful pie. Returning the ricotta pie to the oven with the door partially open allows for a slow, gradual cool-down, which minimizes cracking. Just remember to remove it from the water bath first to halt the cooking. Then, ensure the pie cools completely to room temperature before attempting to remove the sides of the springform pan. This patience will be rewarded with a perfect, unblemished pie.

Nutrition Information (per serving)