SO DELICIOUS! I brought this recipe back from Italy! A pie ready in 15 minutes (plus baking time)!
This delicious pie comes straight from Italy and is ready in just 15 minutes of prep time plus baking! It features a delightful creamy filling and a buttery crust, making it a perfect dessert or sweet treat for gatherings and special occasions. Ideal for friends and family who love a taste of European flavors, this recipe is both quick and satisfying. Just a heads-up: since it contains creamy ingredients and sugar, it’s best enjoyed in moderation.
Why This Recipe Is Helpful
- The combination of curd cheese and creamy custard provides a rich and satisfying flavor profile.
- Quick prep and baking time make it perfect for last-minute dessert needs.
- The recipe features common ingredients, making it accessible for home cooks.
Best For
This recipe is great for those who enjoy a sweet, creamy pie and are looking for something new to impress guests.
Be Careful If
People managing their sugar intake should be cautious, as this dessert is rich in sugars and dairy.
Ingredients
-
For the dough:
- 1 egg
- 2 tablespoons (30 g) sour cream
- 100 grams powdered sugar
- 125 grams butter, softened
- 300 grams all-purpose flour
- 1 teaspoon baking powder
-
For the filling:
- 500 grams curd cheese (or cottage cheese)
- 1 additional egg
- 1 tablespoon sugar
- 2 tablespoons sour cream
-
For the pudding:
- 1 egg
- 50 grams sugar
- Pinch of salt
- 20 grams starch
- Zest of 1 lemon
- Juice of half a lemon
- 200 ml milk
- 25 grams butter
-
For the custard:
- 3 eggs
- 150 grams sugar
- 10 grams vanilla sugar
- 50 grams sour cream
- 150 ml vegetable oil
- Juice of half a lemon
- 250 grams all-purpose flour
- 15 grams baking powder
- Powdered sugar for dusting
Ingredient Notes
- Curd cheese is best for a creamier filling, but cottage cheese works too.
- Fresh lemon zest adds brightness to both the filling and custard.
Kitchen Tools Needed
- Mixing bowls
- Rolling pin
- Baking dish
- Whisk
- Pastry bag (optional)
Step-by-Step Instructions
- In a mixing bowl, combine 1 egg, 2 tablespoons sour cream, powdered sugar, softened butter, flour, and baking powder. Mix until a smooth dough forms.
- Divide the dough into two parts, one larger than the other, and refrigerate for 30 minutes.
- Roll out the larger portion of dough and place it in a buttered baking dish, ensuring it covers the base and sides.
- In another bowl, mix the curd cheese, the remaining egg, sugar, and 2 tablespoons sour cream until well combined. Pour this filling over the dough in the dish.
- Mix the egg yolk with 1 teaspoon of milk, then brush this mixture over the exposed pie crust.
- Preheat your oven to 180°C (350°F). Bake the pie for about 40 minutes or until golden brown and set.
- For the pudding, combine 1 egg, sugar, salt, starch, lemon zest, lemon juice, and milk in a saucepan. Add the butter and heat gently, stirring continuously until the mixture thickens. Set aside to cool.
- For the custard, mix eggs, sugar, vanilla sugar, sour cream, vegetable oil, lemon juice, flour, and baking powder until smooth.
- After the pie is baked, pipe the custard mixture evenly on top of the pie using a pastry bag.
- Return the pie to the oven and bake for an additional 40 minutes or until the custard is set and slightly golden. Dust with powdered sugar before serving.
Pro Tips
- Ensure the butter is soft but not melted for the best dough texture.
- Be careful not to overmix the custard, as doing so can create bubbles.
- Keep an eye on the pie towards the end of baking to prevent over-browning.
Lighter Swaps
For a lighter version, consider replacing sour cream with Greek yogurt. However, keep in mind that this may alter the texture and flavor slightly; the original works best.
Common Mistakes
- Not allowing the dough to chill, which can lead to a tough crust.
- Skipping the brushing step, which can prevent the crust from browning evenly.
Serving Suggestions
This pie pairs wonderfully with fresh berries or a scoop of vanilla ice cream for added indulgence.
Storage Instructions
Store any leftovers in the refrigerator for up to three days for optimal freshness.
Reheating Tips
To enjoy the pie warm, reheat individual slices in the microwave for about 15-20 seconds.
Nutrition Estimate
Calories: 400
Protein: 6 g
Carbs: 50 g
Fat: 20 g
Values are estimates and may vary by ingredients and portion size.
Recipe Summary
Prep Time: 15 minutes
Cook Time: 80 minutes
Total Time: 95 minutes
Servings: 8
Cuisine: Italian
Course: Dessert
Calories: 400
Frequently Asked Questions
Can I substitute the curd cheese?
Yes, cottage cheese can be used as an alternative, but it may offer a different texture.
Is this dessert good for a special occasion?
Absolutely! It’s an impressive dish to present at gatherings or celebrations.
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance and store it in the refrigerator until serving.
For another delicious recipe idea, check out this high-protein chicken pot pie soup.
Italian Creamy Pie
Ingredients
For the dough
- 1 piece egg
- 2 tablespoons sour cream
- 100 grams powdered sugar
- 125 grams butter, softened Ensure the butter is soft but not melted.
- 300 grams all-purpose flour
- 1 teaspoon baking powder
For the filling
- 500 grams curd cheese (or cottage cheese) Curd cheese is best for a creamier filling.
- 1 piece egg
- 1 tablespoon sugar
- 2 tablespoons sour cream
For the pudding
- 1 piece egg
- 50 grams sugar
- 1 pinch salt
- 20 grams starch
- 1 piece lemon zest Zest of 1 lemon.
- 0.5 piece lemon juice Juice of half a lemon.
- 200 ml milk
- 25 grams butter
For the custard
- 3 pieces eggs
- 150 grams sugar
- 10 grams vanilla sugar
- 50 grams sour cream
- 150 ml vegetable oil
- 0.5 piece lemon juice Juice of half a lemon.
- 250 grams all-purpose flour
- 15 grams baking powder
- to taste grams powdered sugar for dusting
Instructions
Preparation
- In a mixing bowl, combine 1 egg, 2 tablespoons sour cream, powdered sugar, softened butter, flour, and baking powder. Mix until a smooth dough forms.
- Divide the dough into two parts, one larger than the other, and refrigerate for 30 minutes.
- Roll out the larger portion of dough and place it in a buttered baking dish, ensuring it covers the base and sides.
- In another bowl, mix the curd cheese, the remaining egg, sugar, and 2 tablespoons sour cream until well combined. Pour this filling over the dough in the dish.
- Mix the egg yolk with 1 teaspoon of milk, then brush this mixture over the exposed pie crust.
Baking
- Preheat your oven to 180°C (350°F). Bake the pie for about 40 minutes or until golden brown and set.
- For the pudding, combine 1 egg, sugar, salt, starch, lemon zest, lemon juice, and milk in a saucepan. Add the butter and heat gently, stirring continuously until the mixture thickens. Set aside to cool.
- For the custard, mix eggs, sugar, vanilla sugar, sour cream, vegetable oil, lemon juice, flour, and baking powder until smooth.
- After the pie is baked, pipe the custard mixture evenly on top of the pie using a pastry bag.
- Return the pie to the oven and bake for an additional 40 minutes or until the custard is set and slightly golden. Dust with powdered sugar before serving.
