Preheat your oven to 175°C (350°F) and lightly flour your work surface, you'll want a clean, smooth start.

Grab your cold pie dough and roll it out with a floured rolling pin until it’s roughly 28 cm (11 inches) wide, enough to comfortably line a 23 cm (9-inch) deep-dish pie plate.

Carefully place the dough into the pie plate. Fold any extra dough underneath along the rim and lightly press it so it fits snugly into the pie dish. I like to crimp the edges for a rustic finish, but that’s totally up to you.

Place the pie crust in the freezer for a quick chill, about 10 minutes, to help it firm up before filling. This helps keep it firm while you whip up the filling, a simple trick that makes a big difference!

In a mixing bowl, combine your well-drained ricotta, sour cream, and sugar. Use a hand or stand mixer to whip them together for 2 to 3 minutes, until creamy. Don’t worry if the texture still looks a bit grainy, that’s normal.

Stir in the flour, a splash of vanilla, a bit of lemon zest and juice, plus a pinch of salt to round out the flavors. Mix until well blended.

Crack in the eggs one by one, making sure each is fully mixed in before adding the next. This ensures a smooth, custardy filling.

Remove the cold crust from the freezer and carefully fill it with the ricotta mixture. Use a spatula to evenly distribute the filling and smooth the top.

Dust the surface lightly with cinnamon, it adds a warm touch and finishes the look beautifully.

Bake on the center rack for about 50 minutes, or until the crust is golden and the center is just slightly wobbly in the middle. Be careful not to bake it too long, as the filling will firm up further while cooling.

Let your pie cool to room temperature, then move it to the fridge and chill for at least 5 to 6 hours (or overnight). This part is hard, but totally worth the wait!

Cut into slices and top with a good spoonful of whipped cream. Every bite is velvety, with a gentle tang and the perfect hint of sweetness, offering pure comfort with each forkful.