| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 30 min |
| Cook: | 45 min |
| Yield: | 8 to 10 servings |
Ingredients
- 3/4 cup powdered 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
- 3/4 stick (3 ounces) unsalted butter, melted
Instructions
- Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
- Preheat 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. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.
- Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 294 |
| Total Fat | 18 g |
| Saturated Fat | 9 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 0 g |
| Sugar | 9 g |
| Protein | 9 g |
| Cholesterol | 96 mg |
| Sodium | 113 mg |
Reviews
Perfect! Not too sweet and so easy.
Perfect for Easter
This is a new favorite! I upped the orange zest a bit. I didn’t have enough vanilla extract in the house so used 1 tsp vanilla + 2 tsp almond extract.
This was so quick and easy to make – it’s not too sweet and looks beautiful.
The only change I might make would be to coarse chop the pine nuts.
Can it be made ahead? Stored a day in fridge?
AMAZING!!! The flavor of this pie is fantastic! It is also very pretty to put on the dessert table! I will definitely make again
I found the pie a bit bland and will ramp up the zest by another tablespoon. Also, maybe a tablespoon or two of Grand Marnier. I’m usually a fan of pine nuts but found them distracting in this creamy, flaky arrangement. Next time: more orange and no nuts.
Followed the recipe except I used toasted sliced almonds instead of pine nuts. Looked beautiful coming out of the oven BUT: texture was dry; could not cut through phyllo crust with a fork; taste was blah. Next Easter: lemon merengue pie!
I made this for Easter and it was a HIT ! I think the key is is getting fresh ricotta . I got mine from the local Italian A&S Pork store. It was not watery and the pie came out delicious
I’m actually making this today. Last year I bought fresh pine nuts from a roadside stand. It took forever to shell them to get 1/3 cup and then I decided to watch her video again. She uses wayyyyyyyyyyy more than 1/3 cup so last night I sat in front of the TV shelling more. I’ll probably use a cup or a little more. Can’t wait to try this.
can this pie be made the day before serving it?
gmc