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    Home » Popular » Italian baking

    March 14, 2015 Italian baking

    Sicilian Ricotta Pie

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    ricotta pie

    Italian Ricotta Pie Recipe

    Have you ever heard about Pi Day? Pi Day is celebrated around the world on March 14th and every year I want to bake a PIE! This year I got my act together in time and made this Sicilian ricotta pie! 

    It's been a few years since I've sat in a math class, but I do have some memories. It always stuck in my mind that the value of pie is about  3.14159. This value is actually shortened to 3.14, and goes on and on and on. Sort of like my immense love of PIE! It just doesn't stop! And I'm not the only one with this passion for pie. Usually I'm dodging my kids trying to find a good spot to take a photo, and more often that not, my pooches!

    Now, it wasn't me that came up with the idea to bake a pie on March 14th for Pi Day, but it sure was a great idea. It is a fun day to find some amazing pies happening today to celebrate this pie day inspired by 3.14 pi!!

    Now, let’s chat about this Sicilian Easter pie. It's actually a crostata made with pasta frolla dough. It's a dough that’s like a giant sugar cookie. It's wonderful to fill with whatever you like and it’s very, very Italian. The filling is quite Sicilian — my father was Sicilian and I've been thinking about him pretty often since he died. I especially think about him when I make something he really loved, like this ricotta pie. 

    sicilian easter pie on baking tray

    What’s Needed for Ricotta Pie? 

    This Sicilian ricotta pie has two components: the pie crust and the sweet ricotta filling. Here’s what you’ll need to make this ricotta pie recipe: 

    • Pastry flour
    • Unsalted butter
    • Granulated sugar
    • Eggs
    • Ricotta
    • Vanilla extract
    • Ground espresso 
    • Lemon zest
    • Semi-sweet chocolate chips
    sicilian ricotta pie on baking tray next to small black dog

    How to Make Ricotta Pie

    As always, I’ve included detailed instructions on how to make this Italian ricotta pie in the recipe card below. But here are the basic steps to making this Sicilian ricotta pie, followed by some tips and tricks I think you’ll find useful: 

    1. Make the pie dough using a food processor. 
    2. Once the dough comes together, shape into two discs and chill for 1 hour. 
    3. To make the ricotta pie filling, first mix together the egg yolks and sugar.
    4. In a separate bowl, whip the egg whites until fluffy. 
    5. Fold the egg whites into the egg yolk mixture, followed by the remaining ingredients. 
    6. Then, roll out one of the chilled discs of dough and press into the bottom of an 11-inch fluted tart pan. 
    7. Return the tart pan to the fridge and chill for 30 minutes. 
    8. Pour the ricotta filling into the tart pan, then top with strips of dough from the second disc.  
    9. Bake the Italian ricotta pie until the crust is brown. 

    Can I Add Other Mix-Ins to This Pie?

    Yes! In Sicily, you would find this filling made with either chocolate chips or with candied fruit (i.e. the same filling you'd find in an incredible cannoli).

    slice of italian ricotta pie on floral plate

    Tips for Making Italian Ricotta Pie

    The dough recipe is measured in grams, so break out your scale and measure your ingredients. It's my mother-in-law's recipe, and she doesn't like to share her recipes. She says that all of these recipes should be paid for, so there you go!

    Be sure to let the pie dough chill for an hour after it’s been made. This gives the gluten in the dough time to relax and also helps the butter firm up again so it doesn’t ooze out of the crust while it’s in the oven. 

    As tempting as it is to cut this ricotta pie while it’s still warm, it’s best enjoyed at room temperature.

    assembling a sicilian ricotta pie

    More Easy Pie Recipes: 

    Some more pie inspirations for the pie lovers:

    • Pastiera Napoletana (Neapolitan Easter Pie) 
    • Apple Pie with Oat Streusel Topping
    • Salted Caramel Apple Pie
    • Apple-Limoncello Pie
    • Grape and Apple Pie
    • Lemon Meringue Pie
    • Blueberry Limoncello Pie with Sourdough Crust
    • Sweet Cherry Pie
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    Sicilian Ricotta Pie

    This Sicilian ricotta pie has a sweet filling that tastes like the center of a cannoli. This recipe is easy to make and is the perfect Easter dessert!
    Prep Time30 mins
    Cook Time50 mins
    Chill Time1 hr 30 mins
    Total Time2 hrs 50 mins
    Course: Dessert
    Cuisine: Italian
    Keyword: pie, ricotta
    Servings: 8
    Author: Lora

    Ingredients

    For the pie crust:

    • 500 grams pastry flour (10.54 ounces)
    • 200 grams cold unsalted butter (7.025 ounces)
    • 200 grams granulated sugar (3.512 ounces)
    • 2 eggs

    For the filling:

    • 16 ounces ricotta cheese
    • 1 cup granulated sugar
    • 2 eggs , separated
    • 1 teaspoon vanilla extract
    • 1 teaspoon ground espresso
    • 1 lemon , zested (don't use the juice)
    • 1/2 cup semi-sweet chocolate chips

    Instructions

    Make the crust:

    • In the bowl of a food processor, add the flour and sugar and process a few times to mix together.
    • Next add the butter and pulse a few times until the mixture looks like wet sand.
    • Add the egg and yolk and process a few seconds more until the dough forms (this should be about 5-7 more pulses, no more than that should be necessary).
    • Dump out the dough from the food processor bowl onto a lightly floured counter. Form the dough into two disks (one slightly larger than the other) and chill in the refrigerator for about an hour.

    Make the filling:

    • In a large bowl, mix the ricotta with the two egg yolks and sugar. In a large mixing bowl, beat the egg whites until nice and fluffy.
    • Fold the egg whites, espresso, lemon zest, and vanilla into the ricotta mixture.
    • Fold in the chocolate chips.

    Assemble the pie:

    • When dough nicely chilled, remove them from the refrigerator. Roll out the larger disk of dough between 2 sheets of plastic wrap into a 13-inch round about 1/8 thick.
    • Spray an 11-inch fluted tart pan with removable bottom with baking spray. Gently wrap the dough over the rolling pin and place it over the tart pan; release the rolling pin and let the dough fall into the tart pan. Press the dough softly into the bottom of the tart pan. If some of the dough breaks while you press it into the tart pan, not a problem. Simply piece the dough together.
    • Press the sides of the dough about 1/2 inch up the side of the tart pan. The rim of the tart should be lined with a slightly thicker layer of pastry than the bottom (about 1/4-inch thick).
    • Place this tart pan in the refrigerator for about 30 minutes (or even longer if necessary) to chill.
    • When the dough is chilled and ready to fill, remove the tart pan from the refrigerator and prick the pastry bottom with a fork a few times.
    • Pour the filling gently into the crostata. Flatten it out with a spoon or a spatula. Roll out the remaining piece of dough to 1/8-inch thickness Cut out 5 strips and place them 1 inch apart on top of the filling.
    • Cut out another 5 strips and place them 1 inch apart diagonally across first strips to form a lattice design. Trim edges of all strips flush with edge of shell.
    • Carefully place the crostata on top of the baking sheet.
    • Bake for about 40-50 minutes at 375 F, or until the crust is golden brown.
    • Let cool completely before removing from tart pan. Best eaten the first day but makes a lovely breakfast the next day.
    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!

    Welcome to Pi(e) Day hosted by Terri from Love and Confections! Pi Day is celebrated every March 14 by math fans around the world - and also bakers and pastry chefs. Pi is an non-repeating, infinite number represented by the Greek letter π, and used to represent the ratio of the circumference of a circle to its diameter.

    Today, March 14, 2015, is an extra special Pi Day, because at 9:26:53 AM it creates the "Pi Moment of the Century". The first ten digits of Pi are 3.141592653 (3/14/15, 9:26 AM and 53 seconds). This exact date and time happens once every hundred years - a once in a lifetime moment for most of us. How cool is that?

    20 Food Bloggers have gathered today and want to celebrate the fun of Pi by creating their own sweet and savory pies to share with you. Hope you have a delicious day!

    Enjoy a slice from the Pi(e) Day Bloggers:

    • Apple Pear Pie with Crumble Topping from Baking and Creating with Avril
    • Apple Rhubarb Strawberry Pie from Food Lust People Love
    • Buffalo Chicken Shepherd's Pie from Healthy. Delicious.
    • Chocolate Mousse Pie from A Day in the Life on the Farm
    • Chocolate Silk Pie from Famished Fish, Finicky Shark
    • Coconut-Pistachio Pie from The Spiffy Cookie
    • Curried Lamb Potpie from Culinary Adventures with Camilla
    • Fresh Strawberry Pie from Taste Cook Sip
    • Hillbilly Apple Pie from My Catholic Kitchen
    • Kentucky Derby Pie from Kelli's Kitchen
    • Mixed Berry Slab Pie from Making Miracles
    • Peach-Blueberry Pie from The Redhead Baker
    • Salted Honey Pie from girlichef
    • S'Mores Brownie Pie from Cheese Curd in Paradise
    • Strawberry Daiquiri Pie from Love and Confections
    • Thin Mint Pie from Amy's Cooking Adventures
    • Top Secret Derby Pie from A Kitchen Hoor's Adventures
    • Triple Berry Pot Pie from {i love} my disorganized life
    • Vegetable Pot Pie from Sew You Think You Can Cook
    « Cheddar Scallion Potato Buns
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    lora and gabby

    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

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