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For Italians, Easter is both a religious and culinary celebration. Since it is preceded by Lent, a time for fasting, Easter Sunday is a day to rejoice and to indulge, especially in sweets. Creamy, dense, sweet ricotta pie is a hallmark of an Italian Easter Sunday feast. It's delicious at breakfast, lunch or for dessert for any time of year! (I need to reduce sugar for medical reasons, but the recipe is divine made with sugar instead of a substitute) I will bake this in a pie crust when serving this dish for a holiday with guests, but make it crustless for home use as I do not generally eat pie crust.
Units: US | Metric
Serving Size: 1 (145 g)
Servings Per Recipe: 8