This might be the year you step away from your usual Easter dessert spread and shake it up with something a little different! Maybe even something like Italian Easter Pie! This sweet and creamy deep-dish deliciousness will bring an exciting change to your after-church meal. You could even keep a few of your classic sugary favorites on the table and just swap this recipe in as the new star of your delightful dessert ensemble! Whatever you do, we highly recommend trying a slice of Italian Easter Pie because who knows, it could become a beloved new tradition!
Ingredients
- 1 stick unsalted butter, melted, divided
- 3/4 cup powdered sugar, plus more, to taste, for garnish
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 tablespoon orange zest
- 1 (15-ounce) container whole milk ricotta cheese
- 1/3 cup pine nuts, toasted
- 1/2 cup short-grain rice, cooked
- 6 sheets fresh phyllo sheets or frozen phyllo sheets, thawed
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Using a little of the melted butter, lightly grease a 9-inch glass pie dish.
Step 3 –Blend 3/4 cup of the powdered sugar with the eggs, the vanilla, the orange zest, and the ricotta in a food processor until smooth.
Step 4 –Stir the rice and the nuts into the ricotta mixture.
Step 5 –Lay 1 of the phyllo sheets over the bottom and up the sides of the prepared pie dish, allowing the sheet to hang over the sides.
Step 6 –Brush the phyllo with some of the melted butter.
Step 7 –Top the melted butter with the second phyllo sheet, laying it in the opposite direction of the first sheet.
Step 8 –Top the second phyllo sheet with some of the melted butter.
Step 9 –Layer the remaining sheets, alternating the position and repeating the buttering process for each sheet.
Step 10 –Spoon the ricotta mixture on top of the last butter sheet and fold the overhanging dough over to enclose it completely.
Step 11 –Brush the top of the dough with the remaining melted butter.
Step 12 –Bake the pie until the dough is golden-brown and the filling is set, about 35 minutes.
Step 13 –Transfer the pie pan to a rack and let it cool completely.
Step 14 –Dust the extra powdered sugar over the pie.
Step 15 –Slice and serve.
