Sweet Ricotta Pie: The Best Recipe!

Hello my dear readers! Usually I always have a pot of ricotta at home to make Spinach Pie, Lasagna or some other salty dish, it goes great with pasta. However, one of my favorite recipes is not exactly salty, but sweet. When I lived in Argentina, my best friend’s Mom made a sweet ricotta pie that was a delicious. I prepared it at home listening to the little encouraging comments of my children, they thought they would not like it and then they devoured it. It is a delight that you have to prepare. Special for a rainy day and goes perfect with a cup of coffee or tea.

Without further ado, let’s go to the recipe! In the bottom part I left a video from Cocineros Argentinos that explains very easily the step by step process. Its in Spanish, but to have a better idea of what I explained in the step by step section it might be useful.

Recipe: Sweet Ricotta Pie. Very Easy!

Ingredients:

For the dough:

350 grams of flour (2 1/2 cups)

150 grams of sugar (1 cup)

1 teaspoon of baking powder

180 grams of butter

1 egg

Lemon zest

1/2 teaspoon salt

For the filling:

600 grams of Ricotta

2 eggs

200 grams of sugar

Vanilla Essence (optional)

Nuts in pieces (optional)

Preparation:

First let’s prepare the dough. Meanwhile turn on the oven so that it is heated to 180ºC or 350ºF.

In a bowl place the butter at room temperature (which is soft) and sugar.

Mix with a blender or by hand, until there is a whitish cream.

Add the lemon zest (1 or 2 tablespoons) to give aroma and flavor.

Add the egg, a pinch of salt and a cap of vanilla essence.

Beat a little more until you get a smooth cream (one or two minutes would be enough).

We are going to place the flour on the counter and we are going to form a crown with it putting a bowl over it to form the crown.

Over the hollow that is left in the middle we will place the mixture and carefully we will join it. Very gently we will join the flour with the mixture until we have lumps. We will not have a perfect cake dough, what we need are the lumps. Little balls of dough.

We will place more than half of the lumps in the pan and the rest we reserve for later use.

With the fingers softly, we are going to go stretching the lumps, until covering all the surface of the pie pan and the sides.

Once we finished with the dough, we started to make the filling.

In a bowl we will place all the ingredients for the ricotta filling. We mix them with a spatula and when it is well united, we will place them on the dough we have in the pan.

On the top of filling we are going to add the rest of the dough lumps. I also added chopped nuts.

We take to the oven for 40-50 minutes. When you insert a toothpick in the center and it comes out dry, your Pie is ready.