Easter Pie

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Easter Pie

There are many versions of Easter Pie. This is the one my Nana and I would make together. Sometimes we did not use a top crust. This is a great Italian Recipe that brings back wonderful family memories!



  • 3/4 cup powdered sugar, plus extra for garnish
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons orange zest
  • 1 teaspoon orange zest
  • 1 (15-ounce) container whole milk ricotta cheese
  • 1/2 cup cooked short-grained rice
  • 1/4 cup pancetta, diced and cooked
  • 2 pie crusts
  • 2 tablespoons unsalted butter, melted or cooking spray


  1. Preheat oven to 375 degrees F.

  2. In your food processor blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest, lemon zest and ricotta in a food processor until smooth. Pour into a large mixing bowl and stir in the rice and cooked pancetta. Set aside!

  3. Coat a 9-inch glass pie dish with butter or cooking spray. Roll and fold in first pie crust into pie dish and let hang over pressing in the edges and middle of the crust. Take a fork and lightly press about 12 times around the dish. (This will keep the pie crust from rising)

  4. Add ricotta mixture into the baking dish and spread so the batter is even in the pie dish. Cover with 2nd pie crust. Press the two crusts together and use a fork to press around pie dish to secure. Using a paring knife to slit a few openings in the crust. Trim any excess crust.

  5. Bake for 35 minutes.

  6. Let cool, garnish with extra powdered sugar, slice and enjoy!

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