Italian Easter Pie

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Hey!

Wow! Saturday’s weather was beautiful! I went out to run some errands and just wanted to stay out all day! I am glad we were able to enjoy it because this week it’s back into the forties! UGH!

It was a very special day yesterday! My son had his grand opening for his store along with his business partner. Julian has been working extremely hard to get his store open while he is still going to school. I could not be any prouder of him! I wish him sooooo much luck!

 

Easter is just around the corner and do I have a delicious recipe for you! This pie is so moist and delish!

I loved the consistency of this pie.

Italian Easter Pie

Pie crust

  • 1 2/3 cup  cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1/2 cup cold diced butter
  • 2 eggs
  • pinch of salt
  • pinch of baking powder

Ricotta Filling

  • 15 oz  ricotta cheese
  • 1 cup  granulated sugar
  • 1 tbsp all-purpose flour
  • 1 tbsp grated orange zest
  • 1 tsp orange extract
  • 4 eggs
  • 2/3 cup dark chocolate chips

Directions

To make the pie crust add all the ingredients to a food processor or use a mixer and process until it forms a ball.

Wrap the dough in plastic and refrigerate for about 1 hour.

When the dough is chilled, place it on a lightly floured surface and roll it out in a 10 inch diameter circle. Cover the bottom and the sides of a 9 ” pie pan. Cover with plastic wrap and refrigerate for few more minutes.

In the meantime heat the oven to 350F.

In a mixing bowl combine the ricotta cheese, sugar, flour, orange zest and orange extract.

In another mixing bowl whisk the eggs, until creamy yellow in color, for about 5 minutes. Fold the eggs into the cheese mixture.

Pour the filling into the pie crust, sprinkle the chocolate chips on top, slightly press them in.

Bake for 50 minutes without opening the oven.

When the time is up, turn off the oven, crack open the door and let the pie completely cool. Just before serving dust with powder sugar.

This pie reminded me of cannoli but it’s probably easier to make than cannoli.

Besos,

Flor

Recipe Source Chef in Training

 

 

 

 

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