Pastiera (Italian Easter Pie)
Easter pie (pastiera) is found all over Italy, but its origins are Neapolitan.
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READY IN: 1hr 15mins
YIELD: 1 9 inch pie
UNITS: US
INGREDIENTS
Nutrition- 1(9 inch) pie shells
- 3large eggs
- 1 1⁄4cups sugar
- 1 3⁄4cups ricotta cheese
- 2teaspoons fresh lemon juice
- 2teaspoons grated lemon rind
- 2cups heavy cream
- 1⁄4
- 1⁄2teaspoon ground cinnamon
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DIRECTIONS
- Preheat oven to 350 degrees F.
- Crack the eggs into a large bowl and beat until well blended. Beat in the sugar, then stir in the ricotta, lemon juice and rind until thoroughly incorporated.
- Add the cream and stir until smooth and creamy. Fold in the rice, then stir in the cinnamon. Pour the filling into the pie crust.
- Place in the oven and bake until a toothpick inserted in the center comes out clean and the top is nicely browned (45-60 minutes). Let cool completely on a wire rack before serving.
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