If you are searching for a delightfully rich and traditional dessert that brings the spirit of spring and celebration right to your table, this Italian Easter Pie Recipe is exactly what you need. With its tender, buttery crust enveloping a luscious ricotta filling bursting with candied citrus and warm spices, it’s a timeless treasure in Italian households that adds a little sunshine to every bite. Whether you’re making it for a festive family gathering or simply to treat yourself, this pie is comfort food that sings with joyful flavor and vibrant texture.
Ingredients You’ll Need
The beauty of this Italian Easter Pie Recipe lies in its simple yet indispensable ingredients. Each component plays a critical role—from the flakiness of the crust to the creamy, flavorful filling warmed by citrus and cinnamon nuances that perfectly balance sweetness and zest.
- 2 cups all-purpose flour: Provides the sturdy yet flaky base of the pie crust you’ll love.
- ½ cup unsalted butter, chilled and cubed: Key for creating that tender, melt-in-your-mouth texture in the dough.
- ¾ cup granulated sugar: Adds subtle sweetness without overpowering the fresh, natural flavors.
- 2 cups whole milk ricotta cheese: The star of the filling, offering creaminess and a rich, slightly tangy profile.
- 3 large eggs: Bind the filling together and give structure to this traditional pie.
- ½ cup mixed candied citrus peel: Lends a delightful citrusy pop that brightens every bite.
- 1 tsp ground cinnamon: Adds a warm aromatic touch that complements the citrus beautifully.
- Zest of 1 lemon: Amplifies the fresh, fruity notes in the filling.
- Zest of 1 orange: Brings a sweet and fragrant citrus aroma to the pie.
- Pinch of salt: Enhances the overall flavor by balancing the sweetness.
How to Make Italian Easter Pie Recipe
Step 1: Prepare the Dough
Start by preheating your oven to 350°F (175°C) so it’s ready when you are. In a mixing bowl, mix together the flour and sugar, then cut in the chilled butter until the mixture looks like coarse crumbs. Gradually incorporate cold water to bring everything together into a dough. Wrap it tightly in plastic and let it chill in the fridge for about an hour, which helps the dough firm up and become easier to roll out later.
Step 2: Make the Ricotta Filling
While the dough chills, blend the ricotta cheese with sugar until smooth and creamy. Then add the eggs one at a time, mixing thoroughly after each addition to ensure an even texture. Stir in the candied citrus peel, cinnamon, lemon zest, and orange zest, folding everything together to create a filling that’s bursting with traditional, fresh flavors.
Step 3: Roll and Shape the Pie Crust
On a lightly floured surface, roll out half of the chilled dough into a circle about an eighth of an inch thick. Carefully transfer it into your pie dish, trimming any excess hanging over the edges. This forms the sturdy, flaky base that will hold your luscious filling perfectly.
Step 4: Add the Filling
Pour the ricotta mixture evenly into the prepared crust, leaving a bit of space at the top since the filling will puff up while baking. This step is crucial to avoid spills and ensure a beautiful, neat pie.
Step 5: Cover with the Second Dough Layer
Roll out the remaining dough into another circle and gently place it over the filling. Pinch the edges together tightly to seal the pie. Don’t forget to cut a few slits in the top crust to let steam escape during baking—this helps prevent sogginess and keeps the crust crisp.
Step 6: Bake to Golden Perfection
Place your pie in the oven and bake for 45 to 50 minutes until the crust turns a gorgeous golden brown. Let the pie cool before slicing so the filling sets properly, giving you perfect slices every time.
How to Serve Italian Easter Pie Recipe
Garnishes
Serving Italian Easter Pie Recipe with a light dusting of powdered sugar adds a beautiful, delicate touch. Fresh citrus zest scattered on top can also enhance the pie’s vibrant aroma and flavor, making your presentation as inviting as the taste.
Side Dishes
This pie pairs wonderfully with a bright, fresh salad or a simple fruit platter. Consider something acidic or slightly crunchy to contrast the creamy, dense filling—this brings balance to your meal and leaves you feeling pleasantly satisfied.
Creative Ways to Present
If you’re looking to impress guests, serve slices of Italian Easter Pie Recipe alongside a scoop of vanilla gelato or whipped cream. You might also incorporate it into a brunch spread with coffee and fresh pastries for a festive, colorful display.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap any leftover pie tightly with plastic wrap or store it in an airtight container. It will stay fresh in the refrigerator for up to 3 days, making it an excellent treat to enjoy again the next day.
Freezing
You can freeze this pie, either whole or in slices, by wrapping it securely in foil and then placing it in a freezer-safe bag or container. Frozen Italian Easter Pie Recipe will keep well for up to 1 month without compromising on flavor or texture.
Reheating
To bring your pie back to life, warm slices in a 325°F oven for about 10-15 minutes or until heated through. This helps maintain the crust’s crispness and the filling’s creamy richness better than microwaving.
FAQs
Can I use a different cheese instead of ricotta?
While ricotta is traditional and provides the classic texture and mild flavor, some people successfully substitute mascarpone or cream cheese for a richer or tangier filling. However, changing the cheese will slightly alter the overall taste and texture.
Is the candied citrus peel necessary?
The candied citrus peel is key to achieving the bright, festive flavor that defines the Italian Easter Pie Recipe. If you can’t find it, you can try using finely chopped dried citrus zest, but the texture and sweetness will be less pronounced.
Can I make the dough ahead of time?
Absolutely! The dough can be prepared and refrigerated up to 24 hours before baking. This actually improves the flavor as the flour hydrates and the butter firms, giving you an even better crust.
What’s the best way to slice this pie?
Use a sharp serrated knife to cut clean slices, wiping the knife between cuts if needed to keep the ricotta filling neat and tidy on your serving plate.
Is this pie suitable for celebrations other than Easter?
Definitely! Though deeply rooted in Easter tradition, this pie’s delicious flavors and beautiful presentation make it a fantastic dessert for any special occasion or cozy gathering year-round.
Final Thoughts
If you’ve never made an Italian Easter Pie Recipe before, there’s no better time to start than now. This recipe captures a wonderful slice of Italian heritage and tradition that’s both approachable and scrumptious. I encourage you to try it for your next celebration or when you want a comforting, citrus-kissed treat that will have everyone asking for seconds. Enjoy the process and, most importantly, enjoy every heavenly bite!
Print
Italian Easter Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
Italian Easter Pie is a traditional, celebratory dessert featuring a rich ricotta cheese filling with sweet candied citrus peels and warming spices, encased in a tender buttery crust. This delightful pie blends citrus zest, cinnamon, and creamy ricotta for a festive and flavorful treat, perfect for springtime gatherings and holiday celebrations.
Ingredients
Crust
- 2 cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¾ cup granulated sugar
- Cold water, as needed to form dough
Filling
- 2 cups whole milk ricotta cheese
- 3 large eggs
- ½ cup mixed candied citrus peel
- 1 tsp ground cinnamon
- Zest of 1 lemon
- Zest of 1 orange
- Pinch of salt
Instructions
- Prepare the dough: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour and sugar. Cut the chilled, cubed butter into the flour mixture until it resembles coarse crumbs. Gradually add cold water a little at a time until a firm dough forms. Wrap the dough tightly in plastic wrap and refrigerate it for about one hour to chill and rest.
- Make the ricotta filling: In another bowl, blend the ricotta cheese with sugar until smooth and creamy. Add the eggs one at a time, fully mixing after each addition to incorporate well. Stir in the mixed candied citrus peel, ground cinnamon, lemon zest, orange zest, and a pinch of salt, ensuring the filling is evenly combined and flavorful.
- Roll out the bottom crust: On a floured surface, roll out half of the chilled dough into a thin circle about an eighth of an inch thick, large enough to fit your pie dish. Carefully transfer the dough circle into the pie dish, pressing it gently to fit and trimming any excess dough hanging over the edges.
- Add the filling: Pour the smooth ricotta filling evenly into the prepared pie crust, leaving a little space at the top to allow for expansion and puffing during baking.
- Form the top crust: Roll out the remaining half of the dough into another circle of the same size as the bottom crust. Carefully place it over the filling. Pinch the edges of the top and bottom crust together to seal the pie completely. Cut several slits in the top crust to allow steam to escape while baking.
- Bake the pie: Place the pie in the preheated oven and bake for 45-50 minutes or until the top crust is golden brown and the filling is set. Once baked, remove from the oven and allow the pie to cool completely before slicing and serving to preserve its texture and flavor.
Notes
- Make sure the butter is very cold for a flaky crust.
- Chilling the dough before baking helps prevent shrinking and promotes flakiness.
- The candied citrus peel adds a sweet, aromatic contrast that is traditional in this pie.
- Allow the pie to cool fully to ensure clean slices and set filling.
- This pie can be served as a dessert or special occasion treat.
