Italian Creamy Pie
This delicious Italian creamy pie features a delightful creamy filling and a buttery crust, perfect for gatherings and special occasions. Ready in just 15 minutes of prep time!
Servings: 8 servings
Calories: 400kcal
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.
Notes
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. This pie pairs wonderfully with fresh berries or a scoop of vanilla ice cream for added indulgence. Store any leftovers in the refrigerator for up to three days for optimal freshness. To enjoy the pie warm, reheat individual slices in the microwave for about 15-20 seconds.