Traditional Italian Easter Pie With Sweet Ricotta Filling

Prep Time: 1 hour
Cook Time: 50 minutes
Total Time: 2 hours

The Easter pie is the taller, richer cousin of ricotta pie, with citrus and sometimes more cheese in the filling. I bake it low so the center sets without cracking open.

The Italian Easter Pie recipe is straightforward and can be made in advance, allowing the flavors to develop beautifully. It’s a delightful dish that can be enjoyed by family and friends during festive gatherings.

Authentic Italian Easter Pie Recipe

This Italian Easter Pie is characterized by its flaky crust filled with a creamy mixture of ricotta cheese, sugar, eggs, and a hint of orange blossom water. The dish takes about 2 hours to prepare and bake, and it can be served warm or chilled.

Ingredients

2 cups all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/4 teaspoon salt
6 cups ricotta cheese
1 cup granulated sugar
4 large eggs
1 tablespoon orange blossom water
Zest of 1 lemon
Zest of 1 orange
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Powdered sugar for dusting

Instructions

Prepare the Crust: In a mixing bowl, combine the flour, softened butter, sugar, egg, and salt. Mix until a dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Make the Filling: In a large bowl, combine the ricotta cheese, sugar, eggs, orange blossom water, lemon zest, orange zest, cinnamon, and nutmeg. Mix until smooth and well combined.
Assemble the Pie: Preheat the oven to 350°F (175°C). Roll out half of the dough to fit a 9-inch pie dish. Fill the crust with the ricotta mixture. Roll out the remaining dough to create a lattice top or a solid top with slits.

Bake: Bake the pie for about 45-50 minutes, or until the filling is set and the crust is golden brown. Remove from the oven and let cool before transferring to the fridge.
Serve: Dust with powdered sugar before serving. Enjoy your Italian Easter Pie chilled or at room temperature.