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!
Servings: 8
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.