50+ Delicious Italian Easter Grain Pie Recipes You Need to Try

Easter celebrations are incomplete without indulging in the sweet, rich flavors of traditional Italian desserts, and one of the most cherished treats is the Italian Easter Grain Pie (also known as “Pastiera Napoletana”).

This classic Italian dessert combines the creamy richness of ricotta, the subtle flavor of cooked wheat berries, and the aromatic touch of citrus or spices.

Traditionally made for Easter, it represents the harmony of spring—fresh, rejuvenating, and festive.

If you’re looking to bring a piece of Italy to your holiday table, we’ve compiled a list of over 50 variations of this beloved pie, each offering a unique twist on the traditional recipe.

Whether you’re drawn to the original, delighting in its fragrant notes of orange blossom and cinnamon, or excited to explore modern flavors with additions like chocolate, coconut, or berries, this collection will inspire you to experiment and find the perfect pie for your Easter feast.

From rich fillings to buttery crusts, these 50+ Italian Easter Grain Pie recipes feature diverse ingredients, making them suitable for any taste and dietary preference.

So, grab your rolling pin and prepare to explore the art of creating a timeless Italian Easter dessert that will impress your friends and family.

50+ Delicious Italian Easter Grain Pie Recipes You Need to Try

The Italian Easter Grain Pie is more than just a dessert; it’s a symbol of tradition, a celebration of spring, and a delicious part of Easter festivities.

With over 50 variations to choose from, you’re sure to find a version that speaks to your personal taste, whether you prefer a classic approach or are eager to try a creative new twist.

The versatility of this pie makes it a fantastic choice for gatherings, bringing together the flavors of Italy in every bite.

So, whether you stick to the traditional ingredients or venture into new flavor territories, these 50+ Italian Easter Grain Pie recipes are guaranteed to make your Easter celebration even more special.

Prepare to enjoy the perfect combination of sweet, creamy, and subtly spiced flavors, and create lasting memories with loved ones over a slice of this iconic Italian treat.

Traditional Italian Easter Grain Pie

This traditional Italian Easter Grain Pie, known as “Pastiera Napoletana,” is a rich, creamy, and aromatic dessert that combines cooked wheat, ricotta cheese, and citrus flavors. It’s a beloved Italian classic, perfect for celebrating Easter with family and friends.

Ingredients:

For the crust:

• 2 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 cup unsalted butter, cold and diced
• 2 large eggs
• 1 teaspoon vanilla extract

For the filling:

• 1 cup cooked wheat berries (or store-bought canned cooked wheat)
• 2 cups whole milk
• 1 tablespoon unsalted butter
• 1 ½ cups ricotta cheese
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 orange
• Zest of 1 lemon
• ½ teaspoon cinnamon
• ½ cup candied orange peel, diced
• ½ teaspoon orange blossom water (optional)

Instructions:

1. Prepare the crust: In a large bowl, mix the flour and sugar. Add cold butter and blend with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add eggs and vanilla extract, kneading gently until a dough forms. Wrap in plastic wrap and refrigerate for 1 hour.
2. Cook the wheat: In a saucepan, combine cooked wheat, milk, and butter. Simmer over medium heat until creamy and thickened, about 20 minutes. Allow to cool completely.
3. Prepare the filling: In a bowl, combine ricotta, sugar, and eggs, mixing until smooth. Stir in the cooled wheat mixture, vanilla extract, citrus zests, cinnamon, candied orange peel, and orange blossom water.
4. Assemble the pie: Preheat the oven to 350°F (175°C). Roll out two-thirds of the dough and press it into a 9-inch pie pan. Pour the filling into the crust. Roll out the remaining dough and cut strips to create a lattice over the pie.
5. Bake: Bake for 60–70 minutes or until the pie is set and golden. Let it cool completely before serving.

This pie is an elegant blend of textures and flavors, with a creamy filling encased in a buttery crust. Its citrusy and floral notes create a refreshing yet indulgent dessert, perfectly suited for Easter celebrations.

Gluten-Free Italian Easter Grain Pie

This gluten-free adaptation of the Italian Easter Grain Pie ensures everyone at the table can enjoy this traditional treat. Made with gluten-free flour and quinoa instead of wheat, it retains the same creamy and aromatic filling with a subtle nutty twist.

Ingredients:

For the crust:

• 2 ½ cups gluten-free all-purpose flour
• ¾ cup granulated sugar
• 1 cup unsalted butter, cold and diced
• 2 large eggs
• 1 teaspoon vanilla extract

For the filling:

• 1 cup cooked quinoa
• 2 cups almond milk (or milk of choice)
• 1 tablespoon unsalted butter
• 1 ½ cups ricotta cheese
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 orange
• Zest of 1 lemon
• ½ teaspoon cinnamon
• ½ cup candied citron, diced
• ½ teaspoon orange blossom water (optional)

Instructions:

1. Prepare the crust: Follow the same steps as the traditional recipe, substituting gluten-free flour. Chill the dough for 1 hour.
2. Cook the quinoa: In a saucepan, combine cooked quinoa, almond milk, and butter. Simmer over medium heat until creamy, about 10 minutes. Cool completely.
3. Prepare the filling: Combine ricotta, sugar, and eggs in a bowl until smooth. Stir in the cooled quinoa mixture, vanilla extract, citrus zests, cinnamon, candied citron, and orange blossom water.
4. Assemble the pie: Preheat the oven to 350°F (175°C). Roll out two-thirds of the gluten-free dough into a pie pan. Pour in the filling, then create a lattice with the remaining dough.
5. Bake: Bake for 60 minutes or until set and golden. Let cool completely before serving.

This gluten-free version preserves the spirit of the traditional pie while being friendly to dietary restrictions. The quinoa offers a unique texture, blending beautifully with the creamy ricotta and bright citrus flavors.

Vegan Italian Easter Grain Pie

This vegan Italian Easter Grain Pie reimagines the classic with plant-based substitutions. Creamy tofu and coconut milk replace dairy, while cooked farro provides a hearty and wholesome base for the filling.

Ingredients:

For the crust:

• 2 ½ cups all-purpose flour (or gluten-free, if needed)
• ¾ cup coconut sugar
• ¾ cup coconut oil, solid
• 2 tablespoons flaxseed meal + 6 tablespoons water (flax egg)
• 1 teaspoon vanilla extract

For the filling:

• 1 cup cooked farro
• 2 cups coconut milk
• 1 tablespoon vegan butter
• 1 ½ cups silken tofu
• ¾ cup maple syrup
• 1 teaspoon vanilla extract
• Zest of 1 orange
• Zest of 1 lemon
• ½ teaspoon cinnamon
• ½ cup candied lemon peel, diced
• ½ teaspoon almond extract (optional)

Instructions:

1. Prepare the crust: Mix flour and coconut sugar in a bowl. Add solid coconut oil and blend until crumbly. Stir in the flax egg and vanilla extract. Knead into a dough, wrap, and refrigerate for 30 minutes.
2. Cook the farro: In a saucepan, combine cooked farro, coconut milk, and vegan butter. Simmer until creamy, about 15 minutes. Cool completely.
3. Prepare the filling: Blend silken tofu and maple syrup until smooth. Mix with the cooled farro, vanilla extract, citrus zests, cinnamon, candied lemon peel, and almond extract.
4. Assemble the pie: Preheat the oven to 350°F (175°C). Roll out two-thirds of the dough and press into a pie pan. Add the filling and create a lattice with the remaining dough.
5. Bake: Bake for 50–60 minutes or until set and lightly browned. Cool completely before serving.

This vegan adaptation delivers all the festive joy of the traditional pie, with a creamy and aromatic filling complemented by the hearty nuttiness of farro. It’s a delicious and inclusive dessert for your Easter celebration.

Ricotta and Chocolate Italian Easter Grain Pie

This variation of Italian Easter Grain Pie incorporates chocolate for a decadent twist on the traditional recipe. The creamy ricotta filling is enhanced with rich, bittersweet chocolate, making it a delightful treat for chocolate lovers during the Easter season.

Ingredients:

For the crust:

• 2 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 cup unsalted butter, cold and diced
• 2 large eggs
• 1 teaspoon vanilla extract

For the filling:

• 1 cup cooked wheat berries
• 2 cups whole milk
• 1 tablespoon unsalted butter
• 1 ½ cups ricotta cheese
• ¾ cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest
• ½ cup bittersweet chocolate, chopped or chips
• ½ teaspoon cinnamon
• ½ cup candied orange peel, diced

Instructions:

1. Prepare the crust: Combine flour and sugar in a bowl. Cut in butter until crumbly, then mix in eggs and vanilla. Form into a dough, wrap, and refrigerate for 1 hour.
2. Cook the wheat: Combine cooked wheat, milk, and butter in a saucepan. Simmer on medium heat until thickened and creamy, about 20 minutes. Cool completely.
3. Prepare the filling: Mix ricotta, sugar, and eggs until smooth. Stir in the cooled wheat mixture, vanilla, orange zest, cinnamon, candied orange peel, and chopped chocolate.
4. Assemble the pie: Roll out two-thirds of the dough and press into a pie pan. Pour in the filling, then make a lattice with the remaining dough.
5. Bake: Preheat the oven to 350°F (175°C) and bake for 60 minutes, or until the pie is set and golden. Cool before serving.

This chocolate variation adds a luxurious depth to the traditional Easter grain pie. The bittersweet chocolate complements the creamy ricotta and citrus notes, creating a dessert that’s festive yet indulgent.

Lemon Almond Italian Easter Grain Pie

Infused with the bright flavors of lemon and the nutty richness of almonds, this variation of Italian Easter Grain Pie is light, refreshing, and perfect for springtime celebrations.

Ingredients:

For the crust:

• 2 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 cup unsalted butter, cold and diced
• 2 large eggs
• 1 teaspoon almond extract

For the filling:

• 1 cup cooked wheat berries
• 2 cups whole milk
• 1 tablespoon unsalted butter
• 1 ½ cups ricotta cheese
• ¾ cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• Zest and juice of 1 lemon
• ½ teaspoon almond extract
• ½ teaspoon cinnamon
• ½ cup almond slivers, toasted
• ½ cup candied lemon peel, diced

Instructions:

1. Prepare the crust: Mix flour and sugar in a bowl. Cut in cold butter, then add eggs and almond extract. Form into a dough, wrap, and chill for 1 hour.
2. Cook the wheat: In a saucepan, combine cooked wheat, milk, and butter. Simmer over medium heat until thickened, then let cool completely.
3. Prepare the filling: Mix ricotta, sugar, and eggs in a bowl until smooth. Stir in the wheat mixture, vanilla, lemon zest, lemon juice, almond extract, cinnamon, toasted almond slivers, and candied lemon peel.
4. Assemble the pie: Roll out two-thirds of the dough into a pie pan. Add the filling and top with a lattice made from the remaining dough.
5. Bake: Preheat the oven to 350°F (175°C) and bake for 60 minutes, or until the pie is golden and firm. Cool before serving.

This pie brings a refreshing twist with its lemon and almond flavors. The toasted almonds add a delightful crunch, while the lemon keeps the dessert light and aromatic, perfect for Easter festivities.

Orange Ricotta Italian Easter Grain Pie

This orange-infused variation of Italian Easter Grain Pie highlights the vibrant and sweet flavors of orange, paired with the creamy texture of ricotta cheese and a buttery crust.

Ingredients:

For the crust:

• 2 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 cup unsalted butter, cold and diced
• 2 large eggs
• 1 teaspoon orange extract

For the filling:

• 1 cup cooked wheat berries
• 2 cups whole milk
• 1 tablespoon unsalted butter
• 1 ½ cups ricotta cheese
• ¾ cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• Zest and juice of 1 orange
• ½ teaspoon cinnamon
• ½ cup candied orange peel, diced

Instructions:

1. Prepare the crust: Combine flour and sugar in a bowl. Add butter, blending until crumbly. Mix in eggs and orange extract, kneading into a dough. Chill for 1 hour.
2. Cook the wheat: Combine cooked wheat, milk, and butter in a saucepan. Cook over medium heat until creamy and thick, then cool.
3. Prepare the filling: Blend ricotta, sugar, and eggs until smooth. Mix in the wheat, vanilla, orange zest, orange juice, cinnamon, and candied orange peel.
4. Assemble the pie: Roll out two-thirds of the dough and press into a pie pan. Fill with the mixture and create a lattice with the remaining dough.
5. Bake: Preheat the oven to 350°F (175°C) and bake for 60 minutes, or until set and golden. Cool completely before serving.

This orange variation of the traditional Easter pie is a delightful celebration of citrus. The juicy sweetness of the orange perfectly complements the creamy ricotta and hearty wheat filling, making it a bright and festive dessert for Easter.

Pistachio Italian Easter Grain Pie

This pistachio-infused version of the Italian Easter Grain Pie combines the creamy richness of ricotta with the unique, earthy flavor of pistachios. It’s a luxurious treat for your Easter table, offering both texture and depth with a vibrant green hue from the pistachios.

Ingredients:

For the crust:

• 2 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 cup unsalted butter, cold and diced
• 2 large eggs
• 1 teaspoon vanilla extract

For the filling:

• 1 cup cooked wheat berries
• 2 cups whole milk
• 1 tablespoon unsalted butter
• 1 ½ cups ricotta cheese
• 1 cup pistachios, shelled and unsalted
• ¾ cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ½ teaspoon almond extract
• ½ cup candied lemon peel, diced

Instructions:

1. Prepare the crust: In a large bowl, mix flour and sugar. Add butter and rub it into the flour until it resembles coarse crumbs. Mix in the eggs and vanilla extract, kneading gently until a dough forms. Wrap in plastic wrap and refrigerate for 1 hour.
2. Cook the wheat: In a saucepan, combine cooked wheat, milk, and butter. Simmer over medium heat until creamy and thickened, about 20 minutes. Allow to cool completely.
3. Prepare the filling: In a food processor, pulse pistachios until finely ground. In a bowl, combine ricotta, sugar, and eggs until smooth. Stir in the ground pistachios, the cooled wheat mixture, vanilla extract, cinnamon, almond extract, and candied lemon peel.
4. Assemble the pie: Preheat the oven to 350°F (175°C). Roll out two-thirds of the dough and press it into a pie pan. Pour the filling into the crust. Roll out the remaining dough and cut it into strips to create a lattice over the top.
5. Bake: Bake for 60-70 minutes, or until the pie is golden and set. Let it cool completely before serving.

The pistachios in this pie provide a wonderful, nutty flavor that balances beautifully with the creamy ricotta and soft wheat filling. It’s a truly special version of the classic Italian Easter Grain Pie, perfect for those who enjoy nuts and want something a little different for Easter.

Hazelnut Italian Easter Grain Pie

This hazelnut version of Italian Easter Grain Pie brings a warm, toasted flavor to the rich filling, creating a comforting and nutty dessert for your Easter celebration. Hazelnuts complement the ricotta perfectly, adding an extra layer of depth to this beloved Italian classic.

Ingredients:

For the crust:

• 2 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 cup unsalted butter, cold and diced
• 2 large eggs
• 1 teaspoon vanilla extract

For the filling:

• 1 cup cooked wheat berries
• 2 cups whole milk
• 1 tablespoon unsalted butter
• 1 ½ cups ricotta cheese
• 1 cup hazelnuts, toasted and chopped
• ¾ cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ½ teaspoon hazelnut extract (optional)
• ½ cup candied orange peel, diced

Instructions:

1. Prepare the crust: In a bowl, combine flour and sugar. Cut in the cold butter until the mixture resembles crumbs. Stir in the eggs and vanilla extract. Knead into a dough, wrap, and refrigerate for 1 hour.
2. Cook the wheat: In a saucepan, cook the wheat berries with milk and butter until thickened and creamy, about 20 minutes. Allow the mixture to cool completely.
3. Prepare the filling: In a bowl, blend ricotta, sugar, and eggs until smooth. Stir in the cooled wheat mixture, toasted hazelnuts, vanilla extract, cinnamon, hazelnut extract, and candied orange peel.
4. Assemble the pie: Preheat the oven to 350°F (175°C). Roll out two-thirds of the dough and press it into a pie pan. Pour in the filling and top with a lattice of the remaining dough.
5. Bake: Bake for 60 minutes or until the pie is golden and set. Allow it to cool completely before serving.

The toasted hazelnuts provide a rich, nutty flavor that pairs beautifully with the sweet, creamy ricotta and the citrusy notes of orange peel. This version of the Italian Easter Grain Pie is a great choice for those who love the warm, earthy taste of hazelnuts.

Coffee Italian Easter Grain Pie

For coffee lovers, this variation of the Italian Easter Grain Pie infuses the filling with the rich flavor of coffee, creating a dessert that’s perfect for a spring gathering. The combination of coffee and ricotta adds a delightful depth of flavor that’s both comforting and sophisticated.

Ingredients:

For the crust:

• 2 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 cup unsalted butter, cold and diced
• 2 large eggs
• 1 teaspoon vanilla extract

For the filling:

• 1 cup cooked wheat berries
• 2 cups whole milk
• 1 tablespoon unsalted butter
• 1 ½ cups ricotta cheese
• ¾ cup granulated sugar
• 3 large eggs
• 1 tablespoon instant coffee granules
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ½ teaspoon coffee extract (optional)
• ½ cup candied orange peel, diced

Instructions:

1. Prepare the crust: In a large bowl, combine the flour and sugar. Cut in the cold butter until it resembles coarse crumbs. Mix in eggs and vanilla extract, kneading until the dough comes together. Wrap in plastic wrap and refrigerate for 1 hour.
2. Cook the wheat: In a saucepan, combine cooked wheat, milk, and butter. Simmer over medium heat until thickened and creamy, about 20 minutes. Cool completely.
3. Prepare the filling: Dissolve instant coffee granules in 2 tablespoons of hot water. In a bowl, whisk together ricotta, sugar, and eggs. Stir in the cooled wheat mixture, coffee, vanilla extract, cinnamon, coffee extract, and candied orange peel.
4. Assemble the pie: Preheat the oven to 350°F (175°C). Roll out two-thirds of the dough and press it into a pie pan. Pour the coffee-infused filling into the crust and top with a lattice of the remaining dough.
5. Bake: Bake for 60 minutes or until golden and set. Allow the pie to cool completely before serving.

The rich, roasted flavor of coffee adds a warm depth to the traditional Easter pie. The balance of coffee and citrus from the candied orange peel makes this pie a perfect choice for those who appreciate the sophistication of coffee in desserts.

Coconut Italian Easter Grain Pie

A tropical twist on the traditional Italian Easter Grain Pie, this version incorporates coconut into the filling for a delightful, fragrant flavor. The creamy ricotta filling and chewy coconut flakes blend harmoniously with the wheat berries, offering a unique variation that transports you to sunnier shores.

Ingredients:

For the crust:

• 2 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 cup unsalted butter, cold and diced
• 2 large eggs
• 1 teaspoon vanilla extract

For the filling:

• 1 cup cooked wheat berries
• 2 cups whole milk
• 1 tablespoon unsalted butter
• 1 ½ cups ricotta cheese
• ¾ cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups unsweetened shredded coconut
• ½ teaspoon cinnamon
• ½ cup candied pineapple, chopped

Instructions:

1. Prepare the crust: Mix flour and sugar in a bowl. Cut in butter until the mixture resembles crumbs. Add eggs and vanilla extract, kneading into dough. Wrap and refrigerate for 1 hour.
2. Cook the wheat: In a saucepan, combine cooked wheat, milk, and butter. Simmer over medium heat for 20 minutes until thick and creamy. Allow the mixture to cool completely.
3. Prepare the filling: In a bowl, blend ricotta, sugar, and eggs until smooth. Stir in the cooled wheat mixture, vanilla extract, shredded coconut, cinnamon, and chopped candied pineapple.
4. Assemble the pie: Preheat the oven to 350°F (175°C). Roll out two-thirds of the dough and press it into a pie pan. Add the filling and top with a lattice of the remaining dough.
5. Bake: Bake for 60 minutes or until golden brown and firm. Let the pie cool completely before serving.

This coconut variation brings a fun, exotic twist to the traditional Easter pie. The coconut adds chewiness and richness, while the pineapple provides a subtle burst of sweetness. It’s a perfect choice for those who love tropical flavors and want something refreshing for their Easter table.

Apricot and Honey Italian Easter Grain Pie

Combining the sweet and tangy flavors of apricots with the floral richness of honey, this variation of the Italian Easter Grain Pie offers a fresh and light profile. The apricots add a vibrant color and a delightful texture, while the honey enhances the pie’s sweetness in a natural, subtle way.

Ingredients:

For the crust:

• 2 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 cup unsalted butter, cold and diced
• 2 large eggs
• 1 teaspoon vanilla extract

For the filling:

• 1 cup cooked wheat berries
• 2 cups whole milk
• 1 tablespoon unsalted butter
• 1 ½ cups ricotta cheese
• ¾ cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup honey
• 1 cup dried apricots, chopped
• ½ teaspoon cinnamon
• ½ teaspoon almond extract

Instructions:

1. Prepare the crust: In a bowl, combine flour and sugar. Cut in the cold butter until crumbly, then mix in eggs and vanilla extract. Knead into dough, wrap, and refrigerate for 1 hour.
2. Cook the wheat: Combine cooked wheat, milk, and butter in a saucepan. Cook over medium heat for 20 minutes, then allow it to cool completely.
3. Prepare the filling: In a bowl, blend ricotta, sugar, and eggs until smooth. Stir in honey, vanilla extract, chopped apricots, cinnamon, and almond extract. Add the cooled wheat mixture and mix until well combined.
4. Assemble the pie: Preheat the oven to 350°F (175°C). Roll out two-thirds of the dough and press it into a pie pan. Fill with the apricot and honey mixture and top with a lattice of the remaining dough.
5. Bake: Bake for 60 minutes, or until the pie is golden and set. Allow it to cool completely before serving.

This variation offers a light, sweet flavor that’s perfect for spring. The honey and apricots add a natural sweetness that complements the richness of the ricotta and wheat filling, making it a refreshing and unique addition to your Easter celebrations.

Basil and Pine Nut Italian Easter Grain Pie

For those who appreciate savory flavors, this version of the Italian Easter Grain Pie features the earthy taste of basil and the nutty crunch of pine nuts. The savory twist on the traditional pie creates a more complex flavor profile, making it an excellent option for an Easter brunch or a special treat alongside other savory dishes.

Ingredients:

For the crust:

• 2 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 cup unsalted butter, cold and diced
• 2 large eggs
• 1 teaspoon basil extract (optional)

For the filling:

• 1 cup cooked wheat berries
• 2 cups whole milk
• 1 tablespoon unsalted butter
• 1 ½ cups ricotta cheese
• ¾ cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup fresh basil, finely chopped
• ¼ cup pine nuts, toasted
• ½ teaspoon nutmeg
• ½ teaspoon cinnamon

Instructions:

1. Prepare the crust: In a large bowl, combine flour and sugar. Cut in butter until the mixture forms coarse crumbs. Add eggs and basil extract, then knead until the dough comes together. Wrap and chill for 1 hour.
2. Cook the wheat: In a saucepan, combine cooked wheat, milk, and butter. Simmer on medium heat for about 20 minutes until thickened. Allow the mixture to cool.
3. Prepare the filling: In a bowl, mix ricotta, sugar, and eggs until smooth. Stir in the cooled wheat, vanilla extract, chopped basil, toasted pine nuts, nutmeg, and cinnamon.
4. Assemble the pie: Preheat the oven to 350°F (175°C). Roll out two-thirds of the dough and press it into a pie pan. Pour in the savory filling and top with a lattice made from the remaining dough.
5. Bake: Bake for 60 minutes, or until golden brown and set. Allow the pie to cool before serving.

The basil and pine nuts add a fragrant and savory twist to this traditional Easter pie. The basil imparts a fresh, herbal flavor, while the pine nuts offer a lovely crunch. This is a wonderful choice for those who want to explore savory options in their Easter celebrations, giving a delightful alternative to the usual sweet pies.

Ricotta and Lemon Italian Easter Grain Pie

This fresh and zesty variation of the Italian Easter Grain Pie combines the creamy richness of ricotta cheese with the bright and tangy flavor of lemon. The lemon zest infuses the filling with a refreshing citrus note, making this pie a light and invigorating option for Easter celebrations.

Ingredients:

For the crust:

• 2 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 cup unsalted butter, cold and diced
• 2 large eggs
• 1 teaspoon vanilla extract

For the filling:

• 1 cup cooked wheat berries
• 2 cups whole milk
• 1 tablespoon unsalted butter
• 1 ½ cups ricotta cheese
• ¾ cup granulated sugar
• 3 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• ½ teaspoon cinnamon

Instructions:

1. Prepare the crust: In a large bowl, combine flour and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Add the eggs and vanilla extract, mixing gently until the dough comes together. Wrap the dough in plastic and refrigerate for at least 1 hour.
2. Cook the wheat: In a saucepan, combine the cooked wheat, milk, and butter. Simmer over medium heat, stirring occasionally, until the mixture becomes thick and creamy, about 20 minutes. Let it cool completely.
3. Prepare the filling: In a large bowl, whisk together ricotta, sugar, and eggs until smooth. Stir in the lemon zest, lemon juice, vanilla extract, salt, cinnamon, and the cooled wheat mixture.
4. Assemble the pie: Preheat the oven to 350°F (175°C). Roll out two-thirds of the dough and line a pie pan. Pour the ricotta-lemon filling into the crust. Roll out the remaining dough and cut it into strips to form a lattice over the pie.
5. Bake: Bake for 60-70 minutes, or until the pie is golden brown and set. Let it cool before slicing and serving.

The combination of ricotta and lemon creates a vibrant, smooth filling, while the warm cinnamon adds a comforting touch. The freshness of the lemon balances the richness of the ricotta, making this pie a wonderful choice for those looking for a light yet indulgent dessert for Easter.

Chocolate Hazelnut Italian Easter Grain Pie

For chocolate lovers, this decadent variation of the Italian Easter Grain Pie brings together the rich, smooth taste of chocolate and the earthy crunch of toasted hazelnuts. The combination of these ingredients with the creamy ricotta and soft wheat filling results in a luxurious and indulgent dessert that will be a hit at any Easter gathering.

Ingredients:

For the crust:

• 2 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 cup unsalted butter, cold and diced
• 2 large eggs
• 1 teaspoon vanilla extract

For the filling:

• 1 cup cooked wheat berries
• 2 cups whole milk
• 1 tablespoon unsalted butter
• 1 ½ cups ricotta cheese
• ¾ cup granulated sugar
• 3 large eggs
• 1 cup dark chocolate chips
• ½ cup toasted hazelnuts, chopped
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon salt

Instructions:

1. Prepare the crust: In a large bowl, mix flour and sugar. Cut in butter until the mixture resembles coarse crumbs. Add the eggs and vanilla extract, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for 1 hour.
2. Cook the wheat: Combine the cooked wheat, milk, and butter in a saucepan and simmer over medium heat for 20 minutes, or until the mixture becomes thick and creamy. Allow it to cool completely.
3. Prepare the filling: In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between, until fully melted. In a large bowl, whisk together ricotta, sugar, and eggs. Stir in the melted chocolate, chopped hazelnuts, vanilla extract, cinnamon, salt, and the cooled wheat mixture.
4. Assemble the pie: Preheat the oven to 350°F (175°C). Roll out two-thirds of the dough and press it into a pie pan. Pour the chocolate-hazelnut filling into the crust. Roll out the remaining dough and cut it into strips to form a lattice on top.
5. Bake: Bake for 60-70 minutes, or until the pie is golden brown and the filling is set. Let it cool before serving.

This rich, chocolate-filled pie with the added crunch of toasted hazelnuts is perfect for those who want a luxurious twist on the traditional Easter grain pie. The creamy ricotta and chocolate combination is indulgent and smooth, making it an irresistible choice for any Easter celebration.

Raspberry Almond Italian Easter Grain Pie

This fruity and nutty version of the Italian Easter Grain Pie blends the sweet-tart flavor of raspberries with the delicate, nutty taste of almonds. The raspberry filling complements the creamy ricotta and soft wheat, while the almond extract and slivered almonds add an aromatic touch to the pie’s flavor profile.

Ingredients:

For the crust:

• 2 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 cup unsalted butter, cold and diced
• 2 large eggs
• 1 teaspoon almond extract

For the filling:

• 1 cup cooked wheat berries
• 2 cups whole milk
• 1 tablespoon unsalted butter
• 1 ½ cups ricotta cheese
• ¾ cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 ½ cups fresh raspberries
• ½ cup slivered almonds, toasted
• ½ teaspoon cinnamon

Instructions:

1. Prepare the crust: In a large bowl, combine flour and sugar. Cut in cold butter until the mixture resembles crumbs. Add eggs and almond extract, kneading the dough until it comes together. Wrap in plastic and refrigerate for at least 1 hour.
2. Cook the wheat: Combine cooked wheat, milk, and butter in a saucepan, cooking over medium heat until the mixture is thick and creamy. Let it cool completely.
3. Prepare the filling: In a large bowl, whisk together ricotta, sugar, and eggs until smooth. Stir in vanilla extract, almond extract, and the cooled wheat mixture. Gently fold in fresh raspberries and slivered almonds.
4. Assemble the pie: Preheat the oven to 350°F (175°C). Roll out two-thirds of the dough and line a pie pan. Pour the raspberry-almond filling into the crust and top with a lattice of the remaining dough.
5. Bake: Bake for 60 minutes, or until golden brown and firm. Allow the pie to cool before slicing.

The combination of fresh raspberries and almonds creates a beautiful contrast between the tart fruit and the sweet, nutty flavors. This version of the Italian Easter Grain Pie is perfect for anyone who loves berries and enjoys the aromatic taste of almonds. It’s a light yet indulgent dessert for Easter that will be loved by all.

Note: More recipes​ are coming soon!