Always FREE STANDARD SHIPPING anywhere within the USA!

Holiday Baking Special!  Get 15% Off 

any purchase of $25 or more in Bakeware or Tools & Gadgets - use code BAKE at checkout

Italian Easter Pie

RSS
Italian Easter Pie

Creamy, light and just sweet enough, this can be thought of as the Italian equivalent to cheesecake.  So while it's traditionally for Easter, it's so good that you won't want to limit it to just once a year!

Serving Size: Serves 8 to 10

Ingredients:

3/4 cup powdered sugar. plus extra for garnish

Instructions:

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.

Recipe by: GIADA DE LAURENTIIS

Photo credit: Elizabeth Newman

    Previous Post Next Post

    • Jenny Campbell