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Easter Pie
Prep Time
40 minutes
Cook Time
35 minutes
Calories
0
Author:
Giada De Laurentiis
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.
6 reviews & comments
Oak ca…I have the option of two thicknesses of packaged phyllo where I’m from – I have yet to try this recipe but found I need to use & prefer the thinner version if I’m needing 6 sheets. Hopefully you can find a package with thinner sheets…
Hi Julie! You can use whatever brand of phyllo you prefer. Any brand/ thickness would work for this recipe!
One of the only recipes of Gilda's I have made that was a disappointment. I am starching my head trying to figure out went wrong. Six sheets of phyllo seemed like too much to me but I followed the recipe as directed. I expected the phyllo not to bake on the bottom due too how thick six sheets made the crust, which is what happened. The end result a thick unbaked crust with a thin layer of semi-firm filling. Any insight or tips would be appreciated.
This pie would have to be refrigerated. However, it might make the phyllo slightly less crispy than if it was served on the first day it was baked… doesn’t effect how delicious it is though!
I've made this several times for the Easter season and it is delicious. I like using the phyllo dough better as it is lighter than a pie pastry crust.
Could you make this ahead and, if so, how should it be stored? Thank you!