Ingredients
For the Crust:
- 1 recipe for Italian Pasta Frolla Dough Recipe (click on link and find printable recipe at bottom of post)
- For this recipe I only used the larger dough disc and saved the scraps to make small cookies.
For the Filling:
- 2 cups ricotta whole milk, well-drained (about 15 oz)
- 5 tablespoons granulated sugar
- 1 teaspoon lemon zest
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 4 eggs, room temperature
- Optional: freshly whipped cream for topping
Instructions
- Make the pasta frolla dough and set in fridge while preparing the filling.
- Preheat oven to 350 degrees F. Place oven rack to bottom third.
Filling and Assembly
- Make filling: If your ricotta has extra water strain it (see notes)
- Start by whipping the ricotta in a stand mixer with the whisk attachment or a large mixing bowl using a hand held electric mixer. Whip as you would whipped cream- very smooth consistency.
- Then, add the sugar and mix again. Add the eggs one by one to the ricotta mixture- scraping down the sides of the bowl when needed.
- Add the almond and vanilla extract and lemon zest, mix to incorporate.
- Set aside while you roll out your dough.
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Roll out the dough to fit your pie plate (9-inch). The thickness should be about 1/8 of an inch. Carefully fold over and fit into your pie pan.
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Pour in the filling.
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Optional step: Decorate with strips of dough and brush tops of dough strips with egg wash.
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Bake for approximately 40 minutes or until the center filling is set. Place foil on the edge of crust to prevent over-browning (if needed).
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Cool completely, about 2 hours, on a wire rack and refrigerate until serving. If desired, top with freshly whipped cream. Enjoy!
Notes
How to strain ricotta: Set a fine-mesh strainer lined with cheesecloth or a couple of paper towels over a bowl. Add the ricotta and allow it to strain out excess liquid for 5 to 10 minutes as you continue with the prep.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Sweet
- Method: Italian
- Cuisine: Italian