Description
Experience the luscious flavors of Sicily with this Creamy Sicilian Ricotta Pie, a delightful blend of smooth ricotta filling and a tender, flaky crust finished with a whipped mascarpone topping infused with fresh lemon zest. Perfect for impressing guests, this elegant dessert combines texture and brightness in every bite.
Ingredients
Scale
For the Crust
- 200 g Pastry flour
- 60 g Powdered sugar
- 1 pinch Salt
- 0.25 teaspoon Baking powder
- 100 g Unsalted butter (cold)
- 50 g Egg
For the Filling
- 500 g Ricotta
- 85 g Granulated sugar
- 3 Egg yolks
- 100 g Heavy Cream
- 10 g Corn starch
- 2 Lemon zest
For the Topping
- 100 g Mascarpone
- 50 g Heavy Cream
- 20 g Powdered sugar
- 1 Lemon zest
Instructions
- Crust Preparation: In a large bowl, combine pastry flour, powdered sugar, salt, and baking powder. Cut the cold unsalted butter into the dry ingredients until the mixture resembles coarse crumbs. Add the egg and mix gently until a dough forms, being careful not to overwork it.
- Chill the Dough: Press the dough evenly and smoothly into a pie dish. Cover with plastic wrap and refrigerate to chill while preparing the filling. This step helps develop a tender and flaky crust.
- Prepare the Filling: In a mixing bowl, combine ricotta, granulated sugar, egg yolks, and heavy cream. Blend until smooth and fully incorporated.
- Add Thickening Agents: Sprinkle in the corn starch and lemon zest, mixing gently to distribute these evenly throughout the ricotta mixture, which will ensure a stable, flavorful filling.
- Assemble and Bake: Pour the ricotta filling carefully into the chilled pie crust, spreading it evenly. Preheat your oven to 350°F (175°C) and bake the pie until the filling is set and the edges turn lightly golden, approximately 50-60 minutes.
- Prepare the Topping: In a clean bowl, beat mascarpone, heavy cream, powdered sugar, and lemon zest together until soft peaks form, creating a smooth and velvety topping.
- Finish and Serve: Once the pie has completely cooled, generously spoon the whipped mascarpone mixture over the top just before serving to add a fresh, creamy layer of flavor and texture.
Notes
- Ensure the butter is cold for a flaky crust texture.
- Do not overmix the dough to prevent toughness.
- Chilling the crust before baking prevents shrinking.
- Use fresh lemon zest for the brightest flavor.
- Allow the pie to cool completely before adding the mascarpone topping to avoid melting.
- The pie is best served the same day but can be refrigerated for up to 2 days.
