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Italians love Easter pie so much, we make it year-round and it's surprisingly easy to make. Think of it as the Italian equivalent to cheesecake... creamy, light and just sweet enough! Easter Pie 3/4 cup powdered sugar (plus extra for garnish)3 large eggs2 teaspoons pure vanilla extract1 tablespoon orange zest1 15-ounce container... giadzy.com

Easter Pie

20170411_210807_10358_987136.jpeg20170411_210805_10358_987135.jpeg20170411_210807_10358_987137.jpeg Serves 8 to 10

Originally seen on Everyday Italian, Episode: Viewer Requests.

Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.

Preheat the oven to 375 degrees F.

Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.

Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.

Easter Pie

Photo of lizzynewm

Recipe by Giada De Laurentiis

Italians love Easter pie so much, we make it year-round and it’s surprisingly easy to make. Think of it as the Italian equivalent to cheesecake… creamy, light and just sweet enough!

Easter Pie

Serves: 
10
Cooking Level: 
Prep Time
40 minutes
Cook Time
35 minutes
Inactive Time
Total Time
1 hour 15 minutes

INGREDIENTS:

  • 3/4 cup powdered sugar plus extra for garnish
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon orange zest
  • 1 15-ounce container whole milk ricotta cheese
  • 1/2 cup cooked short-grained rice
  • 1/3 cup toasted pine nuts
  • 6 sheets fresh phyllo sheets or frozen thawed
  • 3/4 stick 3 ounces unsalted butter, melted

INSTRUCTIONS:

  • Originally seen on Everyday Italian, Episode: Viewer Requests.
  • Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
  • Preheat the oven to 375 degrees F.
  • Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.
  • Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Easter Pie

Photo Credit: Elizabeth Newman

20170411_210807_10358_987136.jpeg20170411_210805_10358_987135.jpeg20170411_210807_10358_987137.jpeg
20170411_210807_10358_987136.jpeg
20170411_210805_10358_987135.jpeg
20170411_210807_10358_987137.jpeg

Italians love Easter pie so much, we make it year-round and it’s surprisingly easy to make. Think of it as the Italian equivalent to cheesecake… creamy, light and just sweet enough!

Easter Pie

Serves: 
10
Cooking Level: 
Prep Time
40 minutes
Cook Time
35 minutes
Inactive Time
Total Time
1 hour 15 minutes

INGREDIENTS:

  • 3/4 cup powdered sugar plus extra for garnish
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon orange zest
  • 1 15-ounce container whole milk ricotta cheese
  • 1/2 cup cooked short-grained rice
  • 1/3 cup toasted pine nuts
  • 6 sheets fresh phyllo sheets or frozen thawed
  • 3/4 stick 3 ounces unsalted butter, melted

INSTRUCTIONS:

  • Originally seen on Everyday Italian, Episode: Viewer Requests.
  • Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
  • Preheat the oven to 375 degrees F.
  • Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.
  • Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Vegetarian

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