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Mom Fina’s Creamy Ricotta Pie-PIZZA DOLCE Di RICOTTA

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    8 People
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Family Story

My Mom's version of CREAMY RICOTTA PIE, on a tattered hand printed recipe card, also has a quite simple Pasta Frolla pastry dough and a filling of ricotta flavored with orange and lemon peel. Her "Ricotta Pie" was enjoyed by our Italian family during the Holiday season and a big hit with the children at the dessert table. Rather than the traditional lattice pastry on top, Mom would decorate the top of the pie with pastry cutouts of snowmen, stars and wreaths and sprinkled colored sugars to celebrate the season. Holidays were a family affair and desserts featured Italian cookies, cakes and pastries, either home made or bought from our local Italian bakeries. That smooth, sweet custard like filling has given me reason to resurrect this delicious ricotta pie with my own simple version, technique and seasonal cutouts on top. I updated the recipe and use the food processor for the Pasta Frolla dough and then refrigerate to firm up and rest. This dough is easiest to handle when it is cold. My filling is mixed using the whip attachment of my stand mixer so it is smooth and light when baked. I add fresh citrus zests, a good portion of vanilla and just a pinch of cinnamon to keep it authentic. My pie has a simple lattice spoke with seasonal cutouts scattered on the pie. Then a sprinkle of cinnamon sugar to make this a pie Mom would be proud of. Beautiful pie!


1 Step

Pastry Dough: Pasta Frolla 2 cups all purpose flour 1/3 cup granulated sugar 1/2 teaspoon kosher salt 1/2 teaspoon baking powder 1/2 cup unsalted butter, cold, cut into pieces 2 large eggs 1 teaspoon lemon zest 1 teaspoon pure vanilla extract Ricotta Filling: 1 1/2 pounds whole milk ricotta cheese 1 cup granulated sugar 4 large eggs 1/4 cup all purpose flour 2 teaspoons pure vanilla extract 1 tablespoon lemon zest 1 tablespoon orange zest 1 teaspoon ground cinnamon 1/4 teaspoon kosher salt Topping: cinnamon sugar blend


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