Physalis and Ricotta Pie

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  • 3.5 oz margarine at room temperature
  • 1.7 oz sugar
  • 2 yolks
  • 5.5 oz all-purpose flour


  • 1 lb ricotta
  • 1/2 cup sugar
  • 2 egg whites
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1 tbsp cornstarch
  • 3 cups physalis


For the dough, soften the margarine with a fork and mix with the sugar until forming a paste. Add the yolks and stir softly. After that, incorporate the flour little by little, integrating it thoroughly, and form a dough. Allow to rest in the fridge wrapped in plastic wrap.

For the filling, mix the ricotta with the sugar, egg whites, vanilla extract, lemon zest, and cornstarch.

Take the dough out of the fridge, roll out, and cover the pie pan. Put in the preheated oven to 350°F for 10 minutes.

Spread the mixture evenly over the pre-cooked dough, and continue baking for 30 minutes.
Once cold, scatter the physalis without their calyxes on the top of the pie.