Easter Ricotta Pie
Tender cookie‑style crust with silky ricotta custard filling — authentic family Easter pie.
"A true family tradition — creamy, rich, and beautifully nostalgic. This Easter Ricotta Pie brings generations together in every bite. Buona Pasqua!" - Alexia
Ingredients
- 1/2 cup Crisco (all-vegetable shortening)
- 1 cup granulated sugar
- 2 tablespoons whole milk (plus more as needed)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 pounds whole milk ricotta cheese
- 12 egg yolks
- 1 tablespoon cornstarch
- 10 tablespoons granulated sugar
- 5 tablespoons flour
- 1 quart whole milk
- 1/2 teaspoon vanilla extract
Instructions
Prepare the Crust
In a large bowl, combine Crisco, sugar, milk, baking powder, salt, vanilla, and flour. Mix by hand, adding more milk as needed until the dough reaches a sticky, cookie-like consistency. Wrap the dough in wax paper and refrigerate for 30 minutes to make it easier to roll.
Roll Out the Dough
On a floured pastry cloth, roll out the chilled dough using a rolling pin with a pastry sleeve. Place your pie plate upside down on the dough and cut around it, leaving about 1 inch of extra dough. Set aside the scraps for the lattice top. Fit the dough into the pie plate and set aside.
Make the Filling Base
In a large saucepan, combine the egg yolks, cornstarch, sugar, flour, milk, and vanilla (do not add the ricotta yet). Cook over medium heat, stirring continuously, until the mixture comes to a slow boil and thickens. Remove from heat and let cool.
Add the Ricotta
Once cooled, fold in the ricotta cheese and stir until relatively smooth. Pour the filling mixture into the prepared pie crust.
Create the Lattice Top
Use the reserved dough to cut 1-inch strips and create a basket-weave pattern over the top of the pie. Trim any excess dough.
Bake the Pie
Bake at 350°F for 45 minutes to 1 hour, until the crust is golden brown and the filling is set but still soft. Let cool before serving.