Easter pie Archives - Proud Italian Cook

Easter Ricotta Pie

April 3, 2017 by Marie 20 Comments

Ricotta pie is an Italian Easter dessert and it’s tradition in my house. Certain holiday foods hold a connection to me and ricotta pie is right up there along with a lamb cake at Easter time. It’s a ritual and it wouldn’t be Easter without it.

I usually make multiple pies because I like to give some away to special people in my life so I make sure right around this time that I’m stocked up on plenty of ricotta and the other ingredients that go into the ricotta pie.

There are many different versions of this sweet ricotta pie and every household has their own very favorite. Mine has a creamy blend of ricotta, orange zest, candied orange peel, mini chocolate chips and hints of swirled cinnamon, it’s a dreamy combination of flavors.

I usually make this in a ten inch deep dish pie plate but I’ve been known to make it in a springform pan and even a round glass cake pan or you can double the recipe and put it into 13 x 9.

Back in 2010 I did a post on my Sweet Ricotta Pie, it’s the same recipe, but I thought it was time for a little updating on my pictures and giving you an easy way to print out the recipe, back then I didn’t have the recipe feature on my blog.

As far as the crust goes feel free to use your own favorite pie dough recipe, I myself have experimented with many different ones over the years, but if making pastry is not your thing you can use a good quality store bought one which I’ve done many times myself.

The end result will be the same, creamy, dense, slightly sweet and filled with flavors that I will remember all my life!

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5.0 from 1 reviews

Easter Ricotta Pie

Author: Marie

Ingredients

1 uncooked pie crust, either homemade or a good quality store bought one
1½ lbs. of ricotta *** IMPORTANT NOTE: Make sure you drain your ricotta good! You don’t want it to be wet, make sure you get all the excess moisture out or else it will affect the cooking time and texture. You could drain it overnight in the fridge or a couple of hours before you put it together or just look for a drier ricotta, not one that is soaking in water.
¾ c. sugar
5 large eggs
1 tablespoon vanilla
½ teaspoon cinnamon, plus some extra for sprinkling on top
zest of one orange
½ cup of mini, semi sweet chocolate chips
½ cup diced candied orange peel, either store bought or homemade

Instructions

Preheat the oven to 350 degrees.
In a large bowl with an electric mixer, beat the ricotta with the sugar until very smooth.
Add the eggs, 1 at a time, beating well after each addition.
Beat in the vanilla and cinnamon.
Stir in the candied fruit, orange zest and chocolate chips.
Pour the filling into the unbaked pie shell.
Place onto rimmed baking sheet for ease of pulling it out of the oven.
Sprinkle the top with cinnamon and swirl it with the tip of a knife.
Bake the pie for 45 minutes, or until ricotta is set and toothpick comes out clean.
Let cool down and refrigerate.

20 Comments Filed Under: Pies, Spring Tagged: Easter pie, Easter tradition, ricotta, ricotta pie

Cannoli Pie

March 7, 2016 by Marie 21 Comments

I know this may look like a cheesecake but actually it’s a little twist on my Sweet Ricotta Pie that I make every year for Easter. I normally make it in a deep dish ten inch pie plate with a pastry crust, but I thought I’d change it up a bit this year by making it in my springform pan, and instead of a pastry crust I used crushed cannoli shells for the crust, oh yes, it has all the flavors of a cannoli, so I call it a cannoli pie!

The benefit of the springform pan is that you can release it and place it on a platter for a nice presentation, besides you want to be able to see that pretty cannoli shell crust all around it.

You can get your cannoli shells directly from an Italian bakery or an Italian food store that has an in house bakery, sometimes they even sell the broken pieces, just ask. My store even directed me to the cookie isle where I was able to find the ones I ended up getting. ( Caputo’s for my local peeps)

The cannoli shells were a breeze to crush in the food processor, just drop in and give them a good whirl!

Chopped candied orange rinds is another important ingredient, if you can make your own that’s wonderful, if not you can purchase them, they even sell them on line, I always keep a couple of containers in my pantry.

You’ll treat the cannoli shell crust similar to a graham cracker crust, adding melted butter til it comes together and then pressing it along the bottom and up the sides of the pan.

I would advise you to make this the day before because after it comes out of the oven and cools down it has to be refrigerated, this way it will set really nice for you. I just kept mine in the pan, covered the top with tented foil and refrigerated it just like that, I had no problem un-molding it the next day and it’s much easier to make nice slices.

Then it’s all about adorning it with mini chocolate chips, chopped pistachio and a dusting of powdered sugar, just like a cannoli!

This would be a terrific dessert for Easter or any special occasion that’s coming up and it’s great that it can be made the day before.

It’s creamy, crunchy and dreamy just like a cannoli, make it and see for yourself!

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5.0 from 4 reviews

Cannoli Pie

Author: Marie

Ingredients

8 inch springform pan
FOR THE CANNOLI CRUST
7 large cannoli shells
¾ stick of melted butter
1½ tablespoons of sugar
½ teaspoon cinnamon
FOR THE FILLING
1½ lbs. of ricotta, drained well, not holding moisture
¾ cup sugar
5 large eggs
1 tablespoon, vanilla
¼ teaspoon, cinnamon
zest of ½ of an orange
½ cup of diced candied orange peel, homemade or store bought
¼ cup of semi sweet MINI chocolate chips, plus extra for garnish
handful of chopped pistachio's also for garnish
powdered sugar for sprinkling
NOTE: If you can't find candied orange peels use the zest of a whole orange.

Instructions

Heat ovent to 350 degrees
Butter the bottom and sides of your springform pan, then place pan on a rimmed sheet pan for ease of putting in and taking out of oven.
FOR THE CRUST:
Crush your cannoli shells in a food processor along with the cinnamon and sugar, then pour in the melted butter and process untill it all comes together, then press the crumb mixture into the buttered pan along the sides and bottom, making sure it's not loose but pressing it down firm with the bottom of a glass.
FOR THE FILLING:
In a large bowl add the drained ricotta, and sugar, beat until smooth.
Add eggs one at a time beating well until all incorporated.
Beat in the vanilla and cinnamon.
Stir in the zest, candied orange peel and chocolate chips.
Pour filling into prepared pan and bake until ricotta is set and toothpick comes out clean, mine took 90 minutes but ricotta varies so keep checking every 15 minutes after an hour if it's not done.
Remove from oven and let it completely cool before you refrigerate it overnight, just keep it in the pan and tent with foil.
NEXT DAY:
Take a knife and carefully go around the rim of the pan, just making sure it's not sticking to the sides at all, then release the spring and place the pie on a platter.
Decorate the top with mini chocolate chips, pistachio's and a sprinkling of powdered sugar.
VARIATION:
You can make this in a deep dish 10 inch pie plate instead of the springform pan, you might have some crumbs leftover. I would check it after 45 minutes to see if it's done, it will take less time than the springform pan which was much deeper.

21 Comments Filed Under: Desserts Tagged: cannoli pie, Easter dessert, Easter pie, sweet ricotta pie

Easter Italian Rice Pie with Rum Soaked Raisins

March 26, 2015 by Marie 22 Comments

Italian Rice Pie or Torta di Riso is a traditional Easter dessert, it’s a sweet pie and there are many versions of it, each family has their own. Mine is filled with creamy ricotta and mascarpone cheese, flavors of vanilla and orange, cooked arborio rice and rum soaked raisins. The dough is traditionally made with a pasta frolla but I’ve seen it made with just about everything, a typical shortcrust pie dough, either homemade or storebought, puff pastry and even made without a crust. I prefer phyllo dough for mine because I love the crispy crunchy texture it brings to the pie plus it goes so well with the creamy inside, and did I mention, it’s easy!

The filling comes together quickly if you use your food processor, you just dump every thing in and give it a whirl!

The only thing that needs to be made ahead of time is the rice, I cooked it the day before and refrigerated it and the raisins need ample time to soak in some warmed up rum, you want them nice and plump!

The food processor makes the filling nice and smooth, then all you have to do is stir in the rice and raisins.

I love how free form phyllo is, and it’s so forgiving, no matter how it looks before you bake it, it always comes out beautiful!

Isn’t she pretty?

You have to be patient when it comes out of the oven, let it come to room temperature then sprinkle powdered sugar all over.

Now she looks even prettier!

It’s creamy, custard like with a nice texture from the cooked rice, it’s crunchy, flaky and I have to admit, the rum soaked raisins make it! I should have added a little more…

Buona Pasqua!

4.7 from 3 reviews

Easter Italian Rice Pie with Rum Soaked Raisins

A traditional Easter rice pie made with phyllo and rum soaked raisins.

Author: Marie

Ingredients

2 cups of well drained dense fresh ricotta cheese
⅓ cup mascarpone cheese
¾ cup powdered sugar, plus extra for dusting
5 eggs
1½ cups of cooked arborio rice
½ to ¾ cup golden raisins
½ cup of rum liquor
2 teaspoons pure vanilla extract
1½ tablespoons orange zest
6 or 7 sheets of phyllo
½ stick of melted unsalted butter

Instructions

Preheat oven to 375F
Cook the rice the day before or early in the day by placing 1 cup of dry arborio into 4 cups of milk, cook until tender with a little bite, then drain off all the leftover milk, cool down and refrigerate.
Place golden raisins in a small bowl, pour rum on top, heat in microwave until warm not boiling then take out and let them sit for about an hour, then strain off extra rum.
In food processor blend together the powdered sugar, ricotta, mascarpone, eggs, vanilla and zest until smooth, pour into a bowl and stir in the rice and raisins. ( you'll have some rice leftover).
With the melted butter lightly brush a 10 inch x 1½ deep pie dish.
Start layering your phyllo sheets over the bottom and up the sides leaving an over hang all around. Each phyllo layer needs to be brushed with the melted butter.
When layering is complete pour the filling mixture into the pie dish on top of phyllo.
Fold up the sides that hung over, you don't have to completely cover the top, it looks nice if you can peek through.
Bake 45 minutes or until a knife comes out clean.
Dust with powdered sugar when it comes to room temperature.
For leftover pie, refrigerate, but then bring it to room temp when you want to eat it again for optimal flavor.

22 Comments Filed Under: Desserts, Pies, Rice and Risotto, Spring Tagged: Easter pie, Italian rice pie, rice pie, Torta di Riso

Sweet Ricotta Pie

March 31, 2010 by Marie 59 Comments

It isn’t Easter time without a ricotta pie! I know there are hundreds of different ways to make ricotta pie, but if you like the flavor of cannoli then you’re going to love this. A blend of ricotta, orange zest, candied orange peel, mini chocolate chips and a hint of cinnamon flavors this pie.

You still have plenty of time to make this, you can use your own favorite pie dough recipe for the crust, but if you feel rushed and don’t have time or you’re not a fan of making your own, go ahead and use a good quality store bought crust that’s refrigerated or even frozen, I’ve done it many times myself!

Now for an important note: Make sure you drain your ricotta good! You don’t want it to be wet, make sure you get all the excess moisture out or else it will affect the cooking time and texture. You could drain it overnight in the fridge or a couple of hours before you put it together or just look for a drier ricotta, not one that is soaking in water.

Here’s the filling: 1 1/2 lbs of ricotta, 3/4 cup sugar, 5 large eggs, 1 tablespoon vanilla, 1/2 teaspoon cinnamon, zest of one orange, 1/2 cup of mini chocolate chips, semi sweet, and 1/2 cup of diced candied orange peel.

Preheat the oven to 350 degrees. In a large bowl with an electric mixer, beat the ricotta with the sugar until very smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit, zest of one orange and chocolate chips. Pour the filling into the pie shell. Sprinkle the top with cinnamon and swirl it with the tip of a knife.
Bake the pie for 45 minutes, or until ricotta is set and toothpick comes out clean. Let cool and chill.