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
