Yes I am baking …
We are coming around to the spring holidays – namely Easter – for the second time under “entertaining lockdown” orders.
So why bake if we aren’t gathering?
Well I, for one, feel better when I bake…and more happy when I give it away (my jeans are happy when I give it away too ;)).
I wanted to give you guys an easy recipe so you can bake up a pie and make someone happy! I came up with an easy version of my nonna’s Easter pie that is in the cookbook and this one is super simple.
I remember feeling so happy when I was a little girl, showing up at my nonna’s house in my Sunday best eagerly awaiting that magnificent dessert. The one in the cookbook is pretty authentic (see photo below) – it has a cake-like crust and the filling is fluffy and deeeelicious!
In the cookbook, I also have a torta rustica (another Easter treat) that is sort of like the savoury version of this!
But this version below is super easy – even using a store bought crust! You can make it pretty by decorating the edge however you like!
There are chocolate chips in the pie to make it a bit more “Eastery” (you can add grated chocolate if you like).
I’ve even decorated it with some crushed Oreos (to mimic dirt), chocolate “rocks”, some sliced wafer cookies to look like nests (I think I stretched that one!!) and some chocolate eggs! Or just add some whipped cream and serve…you’re the boss!!
Easy Easter Ricotta Pie
- 1 pkg (2 shells) uncooked pie crusts either homemade or store bought
- 680 g ricotta, well drained *see note about 1.5 pounds or 2 3/4 cup drained
- 1 cup sugar
- 5 large eggs
- 1 tablespoon vanilla
- zest of one orange
- ½ cup of mini chocolate chips, plus more for sprinkling (you can use grated chocolate instead)
- Decorations like Easter chocolates (optional)
- Preheat the oven to 350°F.
- In a large bowl with an electric mixer, beat the ricotta with the sugar until very smooth.
- Add the eggs, one at a time, beating well after each addition; beat in the vanilla.
- Stir in the orange zest and chocolate chips and pour the filling into the unbaked pie shells, dividing the filling between the two pie shells (if you'd like, you can sprinkle more chocolate chips on top); place filled pie onto a baking sheet to catch any spills.
- Bake the pies for 45 minutes, or until ricotta is set and toothpick comes out clean.
- Allow to cool down for at least an hour, decorate and refrigerate until ready to serve