EASTER PIE
I made this for Easter since my family had an Italian dinner. It has a phyllo pastry crust with a filling similar to a rice pudding studded with pine nuts and orange zest. It is best served on the day it is prepared. Recipe is courtesy of Giada Laurentis.
Provided by cookiedog
Categories Pie
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 338.7, Fat 22, SaturatedFat 10.9, Cholesterol 119.7, Sodium 141.7, Carbohydrate 24.9, Fiber 0.6, Sugar 11.6, Protein 10.5
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Nugus Daandi
[email protected]I can't wait to make this pie again!
Ja'Kaylnn Dean
[email protected]This recipe is perfect for a special occasion.
Mikey Blunden
[email protected]I would recommend using a store-bought crust to save time.
Imtiaz Jatoi
[email protected]This recipe is a bit time-consuming, but it's worth the effort.
MD Jingir MD Jingir
[email protected]The crust was a little tough, but the filling was delicious.
Benedict Benedict
[email protected]The filling was a little runny, but the flavor was still great.
Christella hinton
[email protected]This recipe is a keeper. I've made it several times and it's always a crowd-pleaser.
md dulu
[email protected]I'm not a baker, but this recipe made me feel like a pro. The pie was beautiful and delicious.
Charbel semaan
[email protected]This pie is a labor of love, but it's worth it. The results are stunning and the taste is incredible.
Zayyab Malik
[email protected]I love this recipe because it's so versatile. I've made it with different fillings and crusts, and it always turns out delicious.
Poonam Ror
[email protected]The recipe was easy to follow and the pie turned out perfect. I used a store-bought crust to save time, but I still got rave reviews from my family.
Aiden Dobrota
[email protected]This Easter pie was a hit! The filling was creamy and flavorful, and the crust was flaky and golden brown. I'll definitely be making this again next year.