Tuesday, 19 April 2011 07:42

Easter Brunch Deliciousness: Ricotta Pie

Written by Stephania
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Growing up we always celebrated Greek Easter, which means that our Easter celebrations were filled with lamb, spanakopita, baklava, and red dyed eggs.  So when I asked the lovely and talented Michelle Hainer (who comes from an Italian family) if she had any favorite recipes for Easter and she told me about her mom's ricotta pie recipe, I was immediately intrigued!  Is it dessert? A casserole type of dish? Is it vegetarian? Well...it is an absolute fabulous dessert! 


Here is a little bit behind the pie from Michelle:

From a food perspective, Easter is my least favorite holiday (aside from the chocolate of course). Most of the foods I grew up eating on Easter are incredibly rich and usually contain ham, heavy cream, or in some cases, both. I do, however, have a soft spot for Easter desserts, most notably ricotta pie. My mom made this every year, and after she died seven years ago, I decided that I would continue the tradition. - Michelle

If you want some delicious quick bread recipes to accompany your Easter meal, check out Michelle's blog with us from February for Blueberry Oat Bread and Nana's Date Nut Bread here.


 Ricotta Pie
by Michelle Hainer

What you need: Ricotta_pie

For the crust:

  • 1 stick of butter
  • 1/2 cup sugar
  • 1 1/2 cups flour
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder

For the filling:

  • 4 eggs
  • 1 1/2 pounds ricotta
  • 1 cup sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla
  • 2 capfuls orange extract (optional)

What to do:

For the cake:

Preheat your oven to 350 degrees.  

For the crust:

Cream the butter, sugar and vanilla together. Add flour and baking powder, then one egg, mix, second egg, mix, third egg, mix.

For the filling:

Stir together, then pour into crust. Bake at 350 degrees for 45 minutes, or until the middle of the pie is firm, not jiggly.

Last modified on Monday, 06 June 2011 09:15
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