This babbaiola pie recipe is a beautiful Neapolitan dessert that is full of a ricotta custard filling. The sweet filling and buttery shortcrust make it a perfect dessert for those who enjoy creamy texture and the taste of vanilla.
The process of making babbiola pie begins with making a shortcrust dough; you first blend flour with butter, sugar, salt, eggs, vanilla, baking powder, and lemon zest until combined. Then, after it gets chilled in the fridge, it gets rolled out and placed in a cake pan before being filled with a homemade ricotta custard mixture, topped with additional crust to form a lattice top, and baked in the oven. Once dusted with powdered sugar, this dessert will look so beautiful next to cups of coffee or tea.
What is Babbaiola Pie?
Babbaiola pie is a dessert with Neapolitan origins. This pie is noteworthy because it contains ricotta and lemon, which make a creamy filling with brightness and tanginess. Baked in the oven, the ricotta mixture sets up enough to make the pie sliceable but the filling is still very creamy making every bite of pie melt in your mouth.
Pro Tips
- When making the custard, gradually whisk the hot mixture into the egg mixture so that you don’t curdle the eggs.
- Continuously whisk the custard to prevent any lumps from forming.
- If the dough has become too firm to roll out after chilling it in the fridge, you can place it on the counter at room temperature to soften before rolling it out.
- You will know the pie is baked when it is golden on top and the filling has set.
Frequently Asked Questions
Where Did Babbaiola Pie Originate?
Babbaiola pie is a classic pie from Naples, Italy, and is notable for its lemony taste and creamy ricotta filling.
What are the Main Ingredients in Babbaiola Pie With Lemon?
Babbiola pie most commonly includes flour, sugar, butter, and eggs in the crust, and milk, cream, lemon, vanilla, eggs, butter, and ricotta in the filling. The combination of rich ingredients in the filling ensure it is very creamy and has a velvety texture against the buttery pastry.
Can I Replace the Lemon With Other Citrus?
Yes, while lemon is the traditional choice for this babbaiola pie recipe, you could replace it with other citrus if you prefer. Orange would be a particularly delicious replacement as it is sweeter than lemons while having a similarly bright and tangy taste.
How to Store Babbaiola Pie
Babbaiola pie should be lightly covered and refrigerated, and it will likely stay fresh for up to 3 to 4 days.
Ingredients
How to Make Babbaiola Pie
For the shortcrust, in a bowl, knead the flour with the butter. Add the sugar, salt, vanilla, baking powder, and lemon, and knead until a dough is formed. Wrap the dough in plastic wrap and refrigerate it for 2 hours.
For the shortcrust, in a bowl, knead the flour with the butter. Add the sugar, salt, vanilla, baking powder, and lemon, and knead until a dough is formed. Wrap the dough in plastic wrap and refrigerate it for 2 hours.
In a bowl, whisk the ricotta with the sugar and egg until combined.
For the custard, combine the milk, whipping cream, lemon peel, and vanilla in a saucepan, and heat it until it is boiling. Remove it from the heat.
To assemble, set aside a portion of the dough for the top. Roll out the remaining dough on a sheet of parchment paper and place it in a 28 cm cake mold.
In a bowl, whisk the cornstarch with the egg yolks, egg, and salt until combined.
Pour the cream mixture into the pie shell and level it out with a spatula.
Strain the milk mixture into the egg mixture, and whisk it together until combined.
Shape the remaining dough into ropes and arrange it on top to form a lattice top. Bake in a 360 F (180 C) oven for 50 minutes.
Place the mixture in the saucepan and continue heating it, while whisking, until thickened.
Once cooled, dust it with powdered sugar before slicing and serving.
Place the cream mixture in a bowl, and whisk in the lemon and butter. Cover it with plastic wrap and refrigerate it to cool.
In a bowl, whisk the ricotta with the sugar and egg until combined.
Fold it into the cream mixture.
To assemble, set aside a portion of the dough for the top. Roll out the remaining dough on a sheet of parchment paper and place it in a 28 cm cake mold.
Pour the cream mixture into the pie shell and level it out with a spatula.
Shape the remaining dough into ropes and arrange it on top to form a lattice top. Bake in a 360 F (180 C) oven for 50 minutes.
Once cooled, dust it with powdered sugar before slicing and serving.
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