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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 8 |
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Another variation of the Italian Easter pie, which is a regional Italian dessert, traditionally served on Easter. This one yields a more dense pie which is not too sweet. Ingredients:
5 eggs |
1 1/2 cups sugar |
3 tablespoons orange juice |
1 lb ricotta cheese |
3 cups cooked rice |
2 teaspoons orange zest |
2 teaspoons cinnamon (divided) |
2 prepared pie crusts |
Directions:
1. preheat oven to 350 degrees.
2. Stir eggs, ricotta, orange juice and sugar together until well combined.
3. Stir in rice, orange zest and 1 teaspoon cinnamon.
4. Line 2 pie plates with prepared pie crust.
5. Pour filling into both pie shells, filling evenly.
6. Bake on the middle rack about 1 hour until center is set.
7. (I cover the edges of the crust with foil half way through so that they don't burn).
8. Allow to cool completely before serving (best if allowed to rest overnight).
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