Easter Pie

Name: Easter Pie
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Cuisine: Global
Ingredients: 3 larges eggs; 1 Tbsp orange zest; 6 sheets fresh phyllo sheets or frozen, thawed; 79 milliliters toasted pine nuts; 177 milliliters powdered sugar, plus extra for garnish; 118 milliliters cooked short-grained rice; 425 grams whole milk ricotta cheese; 85 grams 3/4 stick unsalted butter, melted; 2 teaspoons pure vanilla extract

Easter Pie requires approximately 1 hour and 15 minutes from start to finish. This recipe makes 10 servings with 220 calories, 6g of protein, and 11g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. It is perfect for Easter. A mixture of eggs, powdered sugar, phyllo or, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Powdered Sugar

Orange Zest

Pine Nuts

Ricotta Cheese

Vanilla

Egg

Rice

Equipment you will use

Food Processor

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Lightly butter a 9-inch glass pie dish.

Ingredients you will need

Butter

Equipment you will use

Pie Form

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.

Ingredients you will need

Filo Pastry