Easter Pie
Source of Recipe
from Giada DeLaurentiis
Recipe Link: http://www.foodnetwork.com/recipes/giada-de-laurentiis/easter-pie-recipe/index.html Easter Pie
3/4 cup powdered confectioners sugar, plus extra for garnish
3 large eggs
2 teaspoons pure vanilla extract
1 Tablespoon orange zest
1, 15 ounce container whole milk ricotta cheese
1/2 cup cooked, short-grained rice
1/3 cup toasted pine nuts
6 sheets fresh phyllo sheets or frozen, thawed
6 Tablespoons unsalted butter, melted (3/4 stick, 3 ounces)
Blend the 3/4 cup of powdered sugar, eggs, vanilla, orange zest
and ricotta together in a blender/food processor until smooth.
Stir in the rice and pine nuts. Set aside.
Heat the oven to 375 degrees F.
Lightly butter a 9 inch glass pie dish.
Lay 1 phyllo sheet over the bottom and up the sides of the dish,
allowing the phyllo to hang over the sides.
Brush the phyllo with the melted butter.
Top with a second sheet of phyllo dough, laying it in the opposite
direction as the first phyllo sheet, so the corners at not right
on top.
Continue layering the remaining sheets of phyllo sheets,
alternating after each layer and buttering each sheet, kind of
like you are fanning out the sheets.
Spoon the ricotta mixture into the dish.
Fold the overhanging phyllo dough up over the top of the filling.
Brush completely with melted butter.
Bake the pie until the phyllo is golden brown and the filling is set,
about 35 minutes.
Transfer to a rack and cool completely.
Sift powdered sugar over the pie and serve.
Makes 8 - 10 servings.
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