Light as a feather. Creamy. A hint of vanilla. Like eating a cloud for dessert. This recipe for Italian Ricotta Pie, a traditional Italian Easter dessert, is a mouthful of heaven. It comes to us from the late Larry Lagattuta of Enrico’s Biscotti in Pittsburgh where the baked goods are delizioso. Order one and enjoy a carefree treat, or try it at home.

Why Do Italians Eat Ricotta Pie on Easter?

The tradition of eating ricotta pie on Easter relates to the decadence of breaking the Lenten fast. You typically make it the night before Easter and eat it during brunch around noon the next day. After a few weeks of (ideally) fasting and reflecting on your faith and responsibilities, breaking the fast with carbs is a perfect way to indulge. This way of finishing Lent is from Italian Catholic traditions, but anyone can enjoy ricotta pie!

Italian Ricotta Pie

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• Author: Larry Lagattuta

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Description

Enjoy Easter Italian style!

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Ingredients

Scale 1x2x3x

• 1/2 pound butter
• 1/2 cup sugar
• 1 egg and 1 egg yolk
• 2 1/2 cup flour.
• 2 pounds ricotta (drained of any liquid)
• 3 eggs
• 1 tsp vanilla (the best quality and most flavorful as you can find!)

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Instructions

1. Cream together butter and sugar, then add one egg and one egg yolk. Mix for one minute, then add the flour. Roll dough into a 10-inch round and place into a buttered pan.
2. Whip together ricotta, three eggs, and one teaspoon vanilla until combined.
3. Fill pie dough with filling, then bake for 30 minutes at 350 degrees (convection) or 350 for 45 minutes (non-convection). When cool, serve with berries, whipped cream, or as you like.

Recipe by Larry Laguttata
Photography and Styling by Keith Recker

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