The Best Italian Ricotta Pie

Step 1

Have ready a 9-inch pie pan with removable bottom. In case you don't have a pie dish, you can use a springform pan for cakes. You'll come halfway up the sides with the crust so it's roughly the same height as a pie.

Step 2

When ready to bake, roll the dough on a lightly floured counter until a few inches bigger than the pie plate.

Step 3

Carefully line the pan without stretching the dough and pinch the edges. You might need to cut a few overhanging pieces.

Step 4

Prick the bottom and refrigerate or freeze (better) while you make the filling.

Step 5

Preheat oven to 350ºF / 180ºC.

Step 6

Mix ricotta and gradually add sugar and flour until creamy. You can do this by hand, it just needs to be well integrated.

Step 7

Add egg yolks, cream, sour cream, marsala if using, vanilla, lemon juice, and zest. Mix well.

Step 8

Beat the egg whites with the salt until medium-firm peaks form and add them in 2 parts to the ricotta mixture with a spatula.

Step 9

Integrate them until there are barely remains of beaten whites, but don’t mix too much and don't beat.

Step 10

Pour into the cold pie shell and bake for 50-60 minutes, until the filling is almost firm and golden. It should barely giggle in the middle.

Step 11

Let cool completely on a wire rack.

Step 12

It can be kept at room temperature for two days or refrigerated, well covered, for several days.