Why You’ll Love This Recipe
This Easter Pie combines simple ingredients with a decadent flavor profile that will make it the star of your dessert spread. The creamy ricotta filling is rich yet light, while the toasted pine nuts add a delightful crunch. The phyllo crust offers a crispy, buttery contrast to the smooth filling, making each bite irresistible. It’s perfect for Easter celebrations, or any special occasion, and will impress both family and friends with its unique taste and texture.
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 dough (or frozen, thawed)
- 3/4 stick (3 ounces) unsalted butter, melted
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with butter or non-stick spray.
- Prepare the Filling: In a large bowl, whisk together the powdered sugar, eggs, vanilla extract, and orange zest. Add the ricotta cheese, cooked rice, and toasted pine nuts. Stir until all ingredients are well combined and the filling is smooth.
- Prepare the Phyllo Crust: Lay one sheet of phyllo dough on a clean surface, brushing it lightly with the melted butter. Place a second sheet of phyllo on top, slightly offset, and brush it with butter. Repeat this process for all six sheets, layering them on top of each other, making sure to brush each sheet with butter.
- Form the Pie Crust: Once all the phyllo sheets are layered, gently press the phyllo dough into the prepared pie dish, allowing the edges to drape over the sides. Make sure the dough covers the bottom and sides of the dish evenly.
- Add the Filling: Pour the ricotta filling into the phyllo crust, spreading it out evenly.
- Bake the Pie: Bake the pie in the preheated oven for 35-40 minutes, or until the filling is set and the phyllo crust is golden and crispy.
- Cool and Garnish: Allow the pie to cool to room temperature. Once cooled, dust the top with powdered sugar for a finishing touch.
- Serve: Slice the pie and serve at room temperature or chilled. Garnish with extra toasted pine nuts or a sprig of fresh mint if desired.
Servings and Timing
This recipe yields 8 servings and takes approximately 20 minutes of prep time and 35-40 minutes of bake time.
Variations
- Add More Nuts: For extra crunch, you can add chopped almonds, walnuts, or pistachios to the ricotta filling along with the pine nuts.
- Citrus Twist: You can substitute the orange zest with lemon zest for a slightly different citrus flavor.
- Fruit Add-ins: Add a handful of dried fruits like currants or raisins to the filling for added texture and sweetness.
- Make it Gluten-Free: If you’re looking to make this recipe gluten-free, substitute the phyllo dough with a gluten-free pie crust or make your own gluten-free phyllo dough.
Storage/Reheating
- Storage: Store leftover Easter Pie in the refrigerator in an airtight container for up to 3 days.
- Freezing: If you want to store it for a longer time, freeze the pie (without the powdered sugar garnish) for up to 2 months. Thaw it in the fridge overnight before serving.
FAQs
1. Can I use a store-bought pie crust instead of phyllo dough?
Yes, you can substitute a pre-made pie crust for the phyllo dough, but keep in mind that the texture and flavor will be different. Phyllo dough gives a crispy, flaky texture that contrasts with the creamy filling.
2. Can I use a different type of cheese?
While ricotta is traditional, you can use mascarpone or a mixture of cream cheese and ricotta if you prefer a slightly different flavor and texture.
3. Can I make this pie ahead of time?
Yes, you can prepare the pie ahead of time and refrigerate it until you’re ready to serve. It’s a great make-ahead dessert.
4. How can I make this pie sweeter?
If you prefer a sweeter pie, you can increase the amount of powdered sugar in the filling or drizzle honey on top before serving.
5. Can I use frozen phyllo dough?
Yes, you can use frozen phyllo dough, just make sure to thaw it completely before using it. Follow the package instructions for thawing.
6. How do I know when the filling is set?
The filling should be firm and no longer jiggly when you gently shake the pie dish. The top should be golden and slightly crispy.
7. Can I use cooked rice from a different type of grain?
Short-grained rice is ideal for the filling as it helps create a creamy texture, but you can use other cooked rice varieties if you prefer.
8. Can I omit the rice entirely?
Yes, you can omit the rice if you’d like a smoother filling, but the rice adds texture and helps balance the richness of the ricotta.
9. Can I use a different nut instead of pine nuts?
Yes, you can substitute pine nuts with another nut of your choice, such as almonds, pecans, or hazelnuts.
10. How should I serve this pie?
This pie can be served at room temperature or chilled. It also pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Conclusion
This Easter Pie is a delightful, festive dessert that combines creamy ricotta, tender rice, and toasted pine nuts, all encased in a crispy, buttery phyllo crust. It’s perfect for celebrating Easter or any special occasion. With its rich flavors and simple ingredients, this pie will surely be a crowd-pleaser. Enjoy it with family and friends for a truly memorable dessert!
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The Best Pie
- Total Time: 1 hour
- Yield: 8 servings
- Diet: Vegetarian
Description
This Easter Pie is a delicious and elegant dessert perfect for your holiday table. With a creamy ricotta filling, nutty toasted pine nuts, and a crispy phyllo crust, this pie is both rich and refreshing. Flavored with orange zest and lightly sweetened, it’s a showstopper that will impress your guests. Simple ingredients come together to create a perfect balance of textures and flavors, making it the ultimate Easter or special occasion dessert.
Ingredients
- 3/4 cup powdered sugar, plus extra for garnish
- 3 large eggs
- 2 tsp pure vanilla extract
- 1 tbsp orange zest
- 1 (15 oz) container whole milk ricotta cheese
- 1/2 cup cooked short-grained rice
- 1/3 cup toasted pine nuts
- 6 sheets fresh phyllo dough (or frozen, thawed)
- 3/4 stick (3 oz) unsalted butter, melted
Instructions
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Preheat the Oven: Preheat oven to 375°F (190°C) and grease a 9-inch pie dish.
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Prepare the Filling: In a large bowl, whisk powdered sugar, eggs, vanilla extract, and orange zest. Add ricotta, cooked rice, and pine nuts, stirring to combine.
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Prepare the Phyllo Crust: Lay one sheet of phyllo dough on a surface and brush with melted butter. Repeat with remaining sheets, layering them slightly offset. Press into the pie dish, letting the edges hang over.
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Fill the Pie: Pour the ricotta mixture into the phyllo crust and spread evenly.
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Bake the Pie: Bake for 35-40 minutes until the filling is set and the phyllo crust is golden.
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Cool and Garnish: Let the pie cool to room temperature, then dust with powdered sugar and serve.
Notes
- Nut Variations: Swap pine nuts with almonds, walnuts, or pistachios for a different texture.
- Citrus Twist: Use lemon zest instead of orange zest for a slightly tangier flavor.
- Fruit Add-ins: Dried currants or raisins can be added to the filling for extra sweetness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
