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Italian Easter Pie (Emeril Lagasse) Recipe

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Italian Easter Pie (Emeril Lagasse)
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Ingredients
16
Count
Nutrition
7032
Calories
Total time
95
Minutes
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Ingredients:

Directions:

  1. Make the pie crust by sifting the flour, sugar, baking powder, and salt into a large bowl. Add the butter and shortening and, using your hands or a pastry blender, work the fat into the flour mixture until it resembles coarse crumbs. In a small bowl whisk together the eggs and vanilla and add to the crumb mixture. Work the mixture with your hands, adding only as much milk as is needed to form a dough. Work only until the dough just comes together; do not overwork. Divide the dough into two portions, one slightly larger than the other, and wrap both portions in plastic wrap. Refrigerate for at least 1 hour. Remove the larger portion of dough from the refrigerator and, on a lightly floured surface using a lightly floured rolling pin, roll the dough out to a thickness of 1/8-inch. Fit the dough into the bottom of a 9 1/2-inch deep dish pie pan. Trim the edges so that an inch hangs over the sides and refrigerate. Roll out the second portion of dough to a thickness of 1/8-inch and transfer to a baking sheet and refrigerate, wrapped in plastic, while preparing the filling.
  2. Preheat the oven to 325 degrees F.
  3. In the bowl of an electric mixer, beat the ricotta cheese with the sugar until combined. Add the eggs one at a time, beating well after each addition. Add the orange zest, cinnamon, chocolate, and pine nuts and stir to combine.
  4. Pour the filling into the pastry-lined pie pan. Using your fingers, lightly moisten the edges of the pastry with a bit of cool water. Place the second portion of pastry over the top of the pie and cut the edges to match those of the bottom crust. Press edges together then fold inward to make a raised edge. Crimp the edges decoratively using either your fingers, a fork, or a crimping tool. Make several small slits in the top of the pastry to allow steam to escape while baking.
  5. Bake the pie for 1 hour, or until the pastry is light golden brown and the filling is just set. If the edges of the pie begin to get too brown, shield them with a piece of aluminum foil wrapped around the pie.
  6. When the pie is set, remove it from the oven and allow to cool on a wire rack. Serve the pie either slightly warm, at room temperature, or chilled.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 7031.63 Kcal (29440 kJ)
Calories from fat 3649.05 Kcal
% Daily Value*
Total Fat 405.45g 624%
Cholesterol 1876.86mg 626%
Sodium 11692.89mg 487%
Potassium 3444.47mg 73%
Total Carbs 687.03g 229%
Sugars 197.42g 790%
Dietary Fiber 57.14g 229%
Protein 186.24g 372%
Vitamin C 3.1mg 5%
Vitamin A 1.1mg 38%
Iron 40.4mg 225%
Calcium 3383.7mg 338%
Amount Per 100 g
Calories 316.38 Kcal (1325 kJ)
Calories from fat 164.18 Kcal
% Daily Value*
Total Fat 18.24g 624%
Cholesterol 84.45mg 626%
Sodium 526.11mg 487%
Potassium 154.98mg 73%
Total Carbs 30.91g 229%
Sugars 8.88g 790%
Dietary Fiber 2.57g 229%
Protein 8.38g 372%
Vitamin C 0.1mg 5%
Vitamin A 0.1mg 38%
Iron 1.8mg 225%
Calcium 152.2mg 338%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 173.6
    Points
  • 191
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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