Name: Creamy Sicilian Ricotta Pie Recipe
Prep time: 45 min
Cook time: 1 h 25 min
Total time: 4 h 30 min
Cuisine: Italian
Ingredients: 200 g Pastry flour (or all-purpose flour); 60 g Powdered sugar; Pinch of salt; ¼ teaspoon Baking powder; 100 g Unsalted butter (very cold, cut into cubes); 50 g Egg (approx. 1 egg); 500 g Ricotta (creamy, drained if watery); 85 g Granulated sugar; 3 Egg yolks (room temperature); 100 g Heavy cream (36% fat, room temperature); 10 g Corn starch; Zest of 2 lemons; 100 g Mascarpone (high fat content, cold); 50 g Heavy cream (36% fat content, cold); 20 g Powdered sugar (sifted); Zest of 1 lemon

Jump to Recipe· 3.9 from 58 reviews

If you’ve ever dreamed of a dessert that is both luxuriously smooth and wonderfully fresh, the Creamy Sicilian Ricotta Pie Recipe is here to steal your heart and your fork. This traditional Sicilian delight combines a tender, flaky crust with an irresistibly creamy ricotta filling, enriched by a kiss of lemon zest that brightens every bite. It’s the kind of pie that feels like a warm hug from the sun-drenched Mediterranean, perfect for afternoon tea or a show-stopping finale to any meal. Trust me, once you make this Creamy Sicilian Ricotta Pie Recipe, it will become your cherished go-to for a sweet treat that feels both elegant and comforting.

Ingredients You’ll Need

A slice of pie rests on a silver spatula in the foreground, showing three layers: a light golden brown crust at the bottom, a thick creamy pale yellow filling in the middle, and a smooth yellow topping layer. On top of the slice, there are two dollops of white whipped cream with a ridged texture, sprinkled with thin yellow zest. In the background, the whole pie sits in a white pie dish on a white marbled surface, with a golden crust edge dusted lightly with powdered sugar and topped with several piped dollops of white whipped cream and yellow zest. Photo taken with an iphone --ar 4:5 --v 7

The beautiful thing about this Creamy Sicilian Ricotta Pie Recipe is how simple, yet essential, the ingredients are. Each one plays a vital role: the flour creates the perfect flaky shell, the ricotta lends the pie its signature creamy texture, and the lemon zest wakes up the flavors with a fresh zing. Here’s a detailed list to get you started:

Pastry flour (200 g): Provides that delicate, tender crust essential for the perfect pie base.
Powdered sugar (60 g): Adds gentle sweetness and helps with the smooth texture of the dough.
Pinch of salt: Balances sweetness and enhances all the flavors.
Baking powder (¼ teaspoon): Gives a subtle lift to the dough for a light crumb.
Unsalted butter (100 g, very cold): Cubed for flakiness and richness in the crust.
Egg (50 g, approx. 1): Binds the crust ingredients without toughening.
Ricotta (500 g, creamy): The star of the filling; be sure to drain well if watery for the best creaminess.
Granulated sugar (85 g): Sweetens the ricotta filling perfectly without overpowering.
Egg yolks (3, room temperature): Adds richness and helps set the filling beautifully.
Heavy cream (100 g, 36% fat, room temp): Contributes to the silky smooth texture of the filling.
Corn starch (10 g): Provides stability and prevents the filling from becoming watery.
Lemon zest (2 lemons, plus more for garnish): Infuses a fresh, citrusy brightness that Sicilian desserts are famous for.
Mascarpone (100 g, cold): For the luscious whipped topping, adding indulgence to every slice.
Heavy cream (50 g, cold): Whipped with mascarpone for a fluffy, elegant decoration.
Powdered sugar (20 g, sifted): Sweetens the topping just right without graininess.

How to Make Creamy Sicilian Ricotta Pie Recipe

Step 1: Prepare the Ricotta Filling

Start by ensuring your ricotta is creamy but not watery. If needed, drain it well to avoid excess moisture. Using an electric hand mixer, whip the ricotta for 1-2 minutes to aerate it and create a silky texture. Add the granulated sugar and whip for another minute until fully incorporated, then sprinkle in the corn starch and mix until smooth. Gradually add the egg yolks one by one, whipping continuously to keep the mixture light. Finally, pour in the room temperature heavy cream, folding it gently but thoroughly. Finish by folding in the fragrant lemon zest, which will give your filling that unmistakable Sicilian brightness. Set this luscious filling aside while you prepare the crust.

Step 2: Make the Pie Crust

Begin by sifting together the pastry flour, powdered sugar, baking powder, and salt for a perfectly blended base. Add the very cold butter cubes, rubbing them quickly between your hands until the mixture resembles fine sand — this is the key for a flaky final texture. Pour in the egg and gently mix with your hands just until the dough holds together. Avoid overworking it; knead it just enough to make it smooth. If the dough feels warm or sticky, pop it in the fridge for 10-15 minutes to firm up. Roll the dough between two silicone baking mats to an ideal 27 cm diameter, then chill it in the freezer for 15 minutes still between the mats to keep it cold and pliable.

Step 3: Blind Bake the Pie Crust

Remove the top silicone mat before carefully lining your 9-inch pie dish with the dough. Trim the edges, then fold and flute the border for a lovely rustic look. Pop the pie dough back into the freezer for a 30-minute chill to avoid shrinkage during baking. Preheat your oven to 170°C (338°F). Line the crust with parchment paper and fill it with pie weights, or dry rice if you don’t have weights handy. Blind bake for 20 minutes, then remove the weights and bake for another 20 minutes or until the crust is golden brown and cooked through. Let it cool for 15 minutes at room temperature before filling.

Step 4: Fill and Bake

Pour the prepared ricotta filling into the cooled crust, making sure the crust is fully baked so it doesn’t get soggy. To protect the edges from over-browning, cover the crust’s border with aluminum foil. Bake the pie for about 45 minutes, checking for doneness by looking for set sides with a slightly wobbly center — this ensures that creamy texture without drying out. Avoid over-baking, which can cause cracks or dryness. Once baked, let your Creamy Sicilian Ricotta Pie Recipe rest for at least 3 hours at room temperature, allowing the filling to fully set and develop its signature silky consistency.

Step 5: Make the Mascarpone Topping and Decorate

Whip the cold mascarpone, cold heavy cream, and sifted powdered sugar together with an electric mixer until smooth and fluffy, about one to two minutes. Be careful not to over-whip, or the mixture might become runny. Transfer to a piping bag fitted with your favorite nozzle and decorate the pie with elegant swirls or dollops. Finish by dusting fresh lemon zest on top for an irresistible pop of color and flavor. Serve immediately or refrigerate for up to 3 days to keep that creaminess intact.

How to Serve Creamy Sicilian Ricotta Pie Recipe

The image shows a lemon tart with a thick golden brown crust dusted with powdered sugar around its edges. Inside the crust, there is a smooth, bright yellow lemon filling that is glossy and even. On top of the filling, there are eight evenly spaced dollops of white whipped cream, each decorated with thin strands of yellow lemon zest. One slice has been removed, revealing the creamy, pale yellow texture of the filling underneath. The tart is in a white pie dish with a blue rim, placed on a white marbled surface with some crumbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Garnishes

When it comes to garnishing your Creamy Sicilian Ricotta Pie Recipe, simplicity enhances its elegance. Fresh lemon zest is a classic choice, adding both aroma and a splash of vibrant color. For a special occasion, fresh berries or a light drizzle of honey complement the bright, creamy flavors beautifully. A sprinkle of toasted pistachios or a few edible flowers can also elevate the visual appeal and add delightful texture contrasts.

Side Dishes

This pie pairs delightfully with light, fresh accompaniments. Serve alongside a simple green salad tossed in lemon vinaigrette to echo the pie’s citrus notes, or with fresh fruit compote for an extra fruity touch. A cup of robust coffee or a fragrant herbal tea also makes for the perfect beverage to accompany this luscious dessert and round out the experience beautifully.

Creative Ways to Present

For gatherings, serve the Creamy Sicilian Ricotta Pie Recipe as individual mini pies in small tart pans, allowing everyone to enjoy a personalized portion. Alternatively, present it as a layered trifle with crumbled pie crust, ricotta filling, and fresh fruit for a playful twist. If you want to impress visually, create a decorative lattice crust on top before baking or pipe mascarpone rosettes artistically for a professional finish. No matter how you serve it, this pie’s irresistibly creamy charm will shine through.

Make Ahead and Storage

Storing Leftovers

Once baked and cooled, your Creamy Sicilian Ricotta Pie Recipe can be covered tightly and stored in the refrigerator for 2-3 days. Keep it chilled to preserve the delicate texture of the ricotta filling and mascarpone topping. Bring it to room temperature before serving to fully appreciate its creamy harmony.

Freezing

If you need to prepare in advance, freezing is possible but with some caution. Freeze the pie without the mascarpone topping wrapped tightly in plastic wrap and foil for up to one month. Thaw overnight in the refrigerator and prepare and pipe the mascarpone decoration fresh before serving to maintain its best texture and flavor.

Reheating

Reheat slices gently in a low oven (around 150°C/300°F) for 10-15 minutes, or enjoy chilled if you prefer. Avoid the microwave as it can alter the delicate texture of the ricotta filling. Reheating in the oven preserves the luscious creaminess and gives the crust a subtle warmth.

FAQs

Can I use regular ricotta or does it have to be Sicilian ricotta?

You can absolutely use any creamy ricotta you find locally; the key is to make sure it’s well drained and not watery. Sicilian ricotta is traditionally prized for its smooth texture, but a quality fresh ricotta works wonderfully in this recipe.

Why do I need to blind bake the crust?

Blind baking ensures the crust is fully baked and crisp before adding the moist ricotta filling. This step prevents a soggy bottom and guarantees that perfect buttery crunch beneath the creamy filling.

Can I prepare this pie without mascarpone topping?

Yes, the mascarpone topping is optional but highly recommended for the rich, fluffy finish it adds. If you prefer a lighter pie, you can serve it plain or dust with powdered sugar and lemon zest instead.

What is the best way to zest lemons for this pie?

Use a microplane or fine grater to zest your lemons. Avoid the white pith, which can be bitter. Freshly zested lemon adds a vibrant fragrance and zing that brightens the entire pie beautifully.

How do I avoid cracks on the ricotta filling surface?

To prevent cracks, avoid over-baking by watching for set edges with a slightly jiggly center and baking at a moderate temperature. Also, letting the pie cool slowly at room temperature helps the filling settle smoothly without stress cracks.

Final Thoughts

Making this Creamy Sicilian Ricotta Pie Recipe is truly a joyful experience that rewards you with a dessert bursting with tradition, texture, and flavor. It’s perfect for treating yourself or impressing guests with something beautiful yet approachable. Give this recipe a try — I promise it will become a treasured favorite that brings a little sunshine to your table every time.