50+ Delicious Italian Easter Pie Recipes for Perfect Holiday Feast

Easter in Italy is a time of tradition, celebration, and of course, incredible food.

Among the many dishes that grace the tables of Italian families during this festive period, Easter pies (known as torte di Pasqua) hold a special place.

These pies come in many forms, with a wide variety of fillings ranging from sweet ricotta and chocolate to savory vegetables, cheeses, and meats.

They are a reflection of the diverse culinary culture of Italy, with each region offering its own unique take on the classic Easter pie.

Whether you’re looking to indulge in a rich, creamy ricotta pie, savor a savory pastry with greens and cheeses, or explore a lighter fruit-filled option, there’s an Italian Easter pie for everyone.

In this article, we’ll explore over 50 recipes that will help you add a touch of Italian tradition to your Easter celebrations.

From the rustic Torta Pasqualina to the luxurious Ricotta and Chocolate pie, you’ll find plenty of inspiration to create a memorable Easter feast for your friends and family.

50+ Delicious Italian Easter Pie Recipes for Perfect Holiday Feast

Italian Easter pies are more than just desserts or savory treats; they are a true representation of the warmth, love, and cultural heritage of Italy.

Each pie is crafted with care, using simple yet flavorful ingredients that create something truly spectacular.

Whether you’re drawn to the classic pies from central Italy or are more intrigued by the regional specialties of the south, you’ll find that there’s no shortage of delicious options to explore.

From savory pies filled with cheeses, greens, and meats, to sweet pastries filled with ricotta, fruit, and chocolate, Italian Easter pies are a perfect way to celebrate the season of renewal.

So, why not bring a bit of Italian tradition into your Easter celebrations this year?

With over 50 recipes to choose from, you’ll be sure to find the perfect pie to serve and enjoy with loved ones.

Italian Ricotta Easter Pie

This traditional Italian Easter pie is a rich and creamy dessert made with a delicate flaky crust and filled with a mixture of ricotta cheese, eggs, and sugar. Often flavored with vanilla and a hint of citrus zest, it’s a symbol of the joy and renewal that comes with Easter. This recipe is a beloved centerpiece for many Italian households during the Easter celebration.

Ingredients

• 2 cups ricotta cheese (drained)
• 1 cup heavy cream
• 3 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 tablespoon all-purpose flour
• 1 prepared pie crust (store-bought or homemade)
• Powdered sugar for dusting

Instructions

1. Preheat the oven to 350°F (175°C). Roll out your prepared pie crust and fit it into a 9-inch pie dish. Trim any excess crust and set it aside.
2. In a large mixing bowl, combine the ricotta cheese, heavy cream, eggs, granulated sugar, vanilla extract, and lemon zest. Whisk until smooth.
3. Add the flour and continue to mix until everything is fully incorporated.
4. Pour the ricotta mixture into the prepared pie crust, smoothing the top with a spatula.
5. Bake for 40-45 minutes or until the filling is set and the top is lightly golden brown.
6. Allow the pie to cool completely before serving. Once cooled, dust the top with powdered sugar for an elegant finish.

This pie captures the essence of Italian Easter desserts with its creamy texture and bright, citrusy flavor. It’s a perfect balance of sweetness and richness, making it a perfect centerpiece for your Easter feast.

Pastiera Napoletana (Neapolitan Easter Pie)

Pastiera Napoletana is a classic Easter pie from Naples, traditionally made with cooked wheat berries, ricotta cheese, eggs, and orange blossom water. This pie is renowned for its fragrant aroma and complex flavors, making it a symbol of rebirth and renewal during the Easter season in Italy.

Ingredients

• 1 cup cooked wheat berries (can be found in specialty stores)
• 1 ½ cups ricotta cheese (drained)
• 1 ½ cups heavy cream
• 3 large eggs
• 1 ¼ cups granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons orange blossom water
• Zest of 1 orange
• 1 prepared pie crust (store-bought or homemade)
• Powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F (175°C). Roll out the pie dough and line a 9-inch pie dish with it, pressing it into the edges. Trim any excess dough.
2. In a large bowl, combine the cooked wheat berries, ricotta cheese, heavy cream, eggs, granulated sugar, vanilla extract, orange blossom water, and orange zest. Mix everything thoroughly until smooth.
3. Pour the mixture into the prepared pie crust, ensuring an even layer.
4. Bake for 50-60 minutes, or until the filling is set and the top is lightly golden. The center should feel firm when gently shaken.
5. Allow the pie to cool completely before serving. Dust with powdered sugar just before serving for an extra touch of sweetness.

Pastiera Napoletana is a dessert that beautifully blends traditional Italian ingredients with a rich history. Its unique combination of cooked wheat, ricotta, and citrus makes it a standout at any Easter gathering, carrying the deep flavors and aromas of Italy’s rich cultural heritage.

Easter Torta Pasqualina

Torta Pasqualina is a savory Italian Easter pie from Liguria. It’s traditionally made with layers of spinach, ricotta cheese, and hard-boiled eggs, all encased in a delicate, flaky pastry crust. This pie is often served as a main dish during Easter, and its layers symbolize new life and rebirth, making it a perfect addition to any Easter meal.

Ingredients

• 1 pound spinach (fresh or frozen, thawed and drained)
• 2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• 4 large eggs (3 for filling, 1 for egg wash)
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 prepared pie crust (store-bought or homemade)
• 1 tablespoon pine nuts (optional)
• 1 tablespoon fresh nutmeg (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Roll out your pie dough and line a 9-inch pie dish. Press the dough into the edges and trim any excess.
2. Heat olive oil in a large skillet over medium heat and sauté the spinach until wilted. If using fresh spinach, it may take 5-7 minutes; if using frozen, simply stir until heated through. Let the spinach cool, then squeeze out any excess moisture.
3. In a large bowl, combine the ricotta cheese, Parmesan, 3 eggs, and cooled spinach. Add salt, pepper, and any additional seasonings such as nutmeg and pine nuts. Stir until fully combined.
4. Spoon the spinach and ricotta mixture into the prepared crust. Create 3 small indentations in the filling with a spoon and gently place the remaining 3 eggs into these indentations.
5. Fold the edges of the crust over the filling to encase it, leaving the eggs slightly exposed. Beat the remaining egg and brush it over the exposed crust for a glossy finish.
6. Bake for 45-50 minutes, or until the crust is golden brown and the filling is set.
7. Allow the pie to cool slightly before serving.

Torta Pasqualina is a delicious and hearty savory pie that celebrates the flavors of spring. With its combination of creamy ricotta, rich spinach, and eggs, it’s the perfect balance of textures and flavors, making it a unique and satisfying addition to your Easter meal.

Italian Easter Ricotta Pie with Chocolate Chips

This Italian Easter ricotta pie is a delightful twist on the traditional ricotta pie, featuring the added richness of chocolate chips. The sweet, creamy filling made from ricotta and mascarpone cheese pairs perfectly with the subtle bitterness of dark chocolate, making this a memorable dessert for any Easter celebration.

Ingredients

• 2 cups ricotta cheese (drained)
• 1 cup mascarpone cheese
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup mini dark chocolate chips
• 1 teaspoon orange zest
• 1 prepared pie crust (store-bought or homemade)
• Powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F (175°C). Roll out your pie crust and place it in a 9-inch pie dish. Trim any excess dough, leaving a small overhang.
2. In a large mixing bowl, combine the ricotta cheese, mascarpone cheese, and granulated sugar. Whisk until smooth.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, orange zest, and chocolate chips, making sure the chips are evenly distributed throughout the filling.
4. Pour the ricotta mixture into the prepared pie crust and smooth the top with a spatula.
5. Bake for 45-50 minutes, or until the filling is set and lightly golden on top. The pie should still have a slight jiggle in the center when gently shaken.
6. Allow the pie to cool completely before dusting with powdered sugar and serving.

This Italian Easter ricotta pie with chocolate chips is a decadent dessert that blends creamy, rich textures with the bright flavor of orange zest and the indulgence of chocolate. Its combination of flavors makes it a crowd-pleaser for any holiday gathering, especially Easter.

Torta di Pasqua (Easter Fruit and Nut Pie)

Torta di Pasqua is a traditional Italian Easter pie, filled with a sweet and nutty mixture of dried fruit, nuts, and honey. This rustic yet elegant pie is perfect for those who enjoy a more hearty, textured dessert during Easter celebrations. It’s a great option for a festive brunch or an after-dinner treat.

Ingredients

• 1 cup dried figs (chopped)
• 1 cup raisins
• ½ cup candied orange peel
• 1 cup chopped mixed nuts (almonds, walnuts, pistachios)
• 1 tablespoon honey
• 3 large eggs
• 1 ½ cups ricotta cheese
• 1 cup granulated sugar
• 1 teaspoon cinnamon
• 1 prepared pie crust (store-bought or homemade)
• Zest of 1 lemon
• 1 tablespoon all-purpose flour

Instructions

1. Preheat your oven to 350°F (175°C). Roll out your prepared pie crust and line a 9-inch pie dish with it. Trim any excess dough and set it aside.
2. In a medium bowl, combine the dried figs, raisins, candied orange peel, and mixed nuts. Set aside.
3. In a large bowl, whisk together the ricotta cheese, eggs, granulated sugar, cinnamon, lemon zest, and flour until smooth and well combined.
4. Stir in the honey and the fruit-nut mixture, ensuring that everything is evenly incorporated.
5. Pour the mixture into the prepared pie crust, smoothing the top with a spatula.
6. Bake for 50-55 minutes, or until the center is set and the crust is golden brown.
7. Let the pie cool completely before serving. This pie benefits from resting for a few hours to allow the flavors to meld together.

Torta di Pasqua is a unique and festive dessert, offering a delightful contrast of textures from the chewy fruit, crunchy nuts, and smooth ricotta filling. It’s a great way to celebrate Easter with a sweet, hearty dish that’s full of flavor and tradition.

Easter Zucchini and Ricotta Pie

This savory Easter pie combines the freshness of zucchini with the richness of ricotta cheese. Light and flavorful, this pie is a great option for those looking for a savory alternative to traditional sweet Easter pies. With a flaky crust and a creamy, herbed filling, it’s a delightful dish for any springtime feast.

Ingredients

• 2 medium zucchinis, grated
• 2 cups ricotta cheese (drained)
• 1 cup grated Parmesan cheese
• 2 large eggs
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• ½ teaspoon ground nutmeg
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 prepared pie crust (store-bought or homemade)

Instructions

1. Preheat your oven to 375°F (190°C). Roll out the pie dough and line a 9-inch pie dish. Press the dough into the edges and trim any excess.
2. Grate the zucchinis and place them in a clean kitchen towel. Squeeze out as much moisture as possible.
3. In a large mixing bowl, combine the ricotta cheese, grated Parmesan, eggs, olive oil, garlic powder, nutmeg, oregano, salt, and pepper. Stir in the grated zucchini until evenly mixed.
4. Pour the zucchini and ricotta mixture into the prepared pie crust and smooth the top with a spatula.
5. Bake for 40-45 minutes, or until the crust is golden brown and the filling is set.
6. Allow the pie to cool slightly before slicing and serving.

This Easter zucchini and ricotta pie offers a fresh, light option that pairs perfectly with a salad or as a side dish for your Easter meal. Its savory flavors and creamy filling make it a perfect springtime dish that’s easy to prepare and enjoy.

Torta Pasqualina with Artichokes and Ricotta

Torta Pasqualina is a savory Italian Easter pie originally from Liguria, typically filled with spinach, ricotta, and eggs. This variation incorporates artichokes, making it a flavorful and hearty dish for your Easter feast. The tender artichokes combined with creamy ricotta and perfectly baked in a flaky pastry crust provide a delightful balance of flavors.

Ingredients

• 2 medium artichokes (trimmed and sliced)
• 2 cups ricotta cheese
• 1 cup spinach (fresh or frozen, thawed and drained)
• 1/2 cup grated Parmesan cheese
• 4 large eggs (3 for filling, 1 for egg wash)
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme or oregano
• 1 prepared pie crust (store-bought or homemade)

Instructions

1. Preheat the oven to 375°F (190°C). Roll out your pie dough and fit it into a 9-inch pie dish. Press the dough into the edges and trim any excess.
2. Heat olive oil in a skillet over medium heat and sauté the sliced artichokes until tender, about 5-7 minutes. Season with salt, pepper, and thyme or oregano. Set aside to cool.
3. In a large bowl, combine the ricotta cheese, Parmesan cheese, and spinach. Add 3 eggs, mixing well until smooth. Stir in the cooked artichokes.
4. Pour the mixture into the prepared pie crust and smooth it into an even layer.
5. Make three small indentations in the filling and carefully crack the remaining egg into each. Fold the edges of the crust over the filling, leaving the eggs slightly exposed.
6. Brush the crust with a beaten egg for a glossy finish and bake for 40-45 minutes, or until the crust is golden and the filling is set.
7. Allow the pie to cool slightly before slicing and serving.

Torta Pasqualina with artichokes and ricotta is an elegant and flavorful dish perfect for Easter. The artichokes add an earthy flavor, while the creamy ricotta and spinach mixture makes the pie rich and satisfying. It’s a fantastic savory dish for your Easter table.

Italian Easter Cheese Pie (Torta di Pasqua al Formaggio)

Torta di Pasqua al Formaggio is a traditional Easter cheese pie from central Italy, particularly Umbria and Marche. Made with a blend of cheeses and often flavored with black pepper or herbs, this savory pie is rich, cheesy, and perfect for any Easter meal, especially when served alongside cured meats or vegetables.

Ingredients

• 2 cups ricotta cheese (drained)
• 1 ½ cups grated Pecorino Romano cheese
• ½ cup grated Parmesan cheese
• 4 large eggs
• 1 teaspoon black pepper
• 1 teaspoon dried rosemary (optional)
• ½ cup milk
• 1 prepared pie crust (store-bought or homemade)
• 1 tablespoon olive oil for greasing

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish with olive oil and line it with the pie crust, trimming any excess dough.
2. In a large mixing bowl, whisk together the ricotta cheese, Pecorino Romano, Parmesan cheese, eggs, black pepper, and dried rosemary (if using). Add the milk and continue to whisk until the mixture is smooth and creamy.
3. Pour the cheese mixture into the prepared pie crust, smoothing the top with a spatula.
4. Bake for 40-45 minutes, or until the top is golden and the filling has set. You should be able to gently shake the pie, and it should have a firm consistency in the center.
5. Allow the pie to cool for about 10 minutes before slicing and serving.

This Torta di Pasqua al Formaggio is a wonderful savory pie that offers a delicious balance of creamy cheeses and aromatic herbs. It’s a perfect choice for those who prefer a more substantial savory dish during Easter celebrations. The rich cheese filling is complemented by the crispy crust, making it a crowd-pleasing addition to any holiday meal.

Easter Ricotta and Lemon Pie

This Easter Ricotta and Lemon Pie offers a zesty twist on the traditional ricotta pie. The addition of fresh lemon zest and juice brings a light, refreshing flavor to the creamy ricotta filling. Perfect for springtime gatherings, this pie combines the richness of ricotta with the brightness of lemon for a delightful contrast of flavors.

Ingredients

• 2 cups ricotta cheese (drained)
• 1 cup heavy cream
• 1 cup granulated sugar
• 3 large eggs
• 2 tablespoons fresh lemon juice
• Zest of 2 lemons
• 1 teaspoon vanilla extract
• 1 prepared pie crust (store-bought or homemade)
• Powdered sugar for dusting

Instructions

1. Preheat the oven to 350°F (175°C). Roll out the pie dough and fit it into a 9-inch pie dish. Trim any excess dough and set it aside.
2. In a large bowl, combine the ricotta cheese, heavy cream, sugar, and eggs. Whisk until smooth and well combined.
3. Stir in the fresh lemon juice, lemon zest, and vanilla extract, ensuring that the mixture is evenly blended.
4. Pour the ricotta mixture into the prepared pie crust and smooth the top with a spatula.
5. Bake for 45-50 minutes, or until the filling is set and the top is lightly golden.
6. Allow the pie to cool completely before dusting with powdered sugar.

This Ricotta and Lemon Pie is a perfect dessert for Easter, offering a refreshing and creamy filling with the bright, tangy flavor of lemon. Its smooth texture and citrusy aroma will add a touch of elegance to your Easter celebration, making it an ideal choice for those looking for a light yet indulgent dessert.

Italian Easter Ricotta and Spinach Pie (Torta Pasqualina)

Torta Pasqualina is a savory Italian Easter pie that’s rich in history and tradition. Originating from Liguria, this delicious pie features a blend of ricotta cheese and spinach nestled inside a flaky, buttery crust. The addition of eggs, which symbolize new life, makes it a perfect dish for celebrating Easter.

Ingredients

• 1 pound spinach (fresh or frozen, thawed and drained)
• 2 cups ricotta cheese (drained)
• ½ cup grated Parmesan cheese
• 3 large eggs (2 for filling, 1 for egg wash)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• Salt and pepper to taste
• 1 teaspoon dried oregano or basil (optional)
• 1 prepared pie crust (store-bought or homemade)

Instructions

1. Preheat the oven to 375°F (190°C). Roll out your pie dough and fit it into a 9-inch pie dish. Press it into the edges and trim any excess.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
3. Add the spinach to the skillet and cook for an additional 3-5 minutes, until wilted and any excess moisture evaporates. Season with salt, pepper, and dried herbs, if using. Let the spinach mixture cool slightly.
4. In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, and two eggs. Stir in the cooked spinach mixture and mix until everything is evenly incorporated.
5. Pour the filling into the prepared pie crust, smoothing the top with a spatula. Make two small indentations in the filling and crack the remaining egg into each indentation, leaving the eggs exposed.
6. Fold the edges of the crust over the filling to create a rustic border, and brush the exposed dough with the beaten egg for a shiny finish.
7. Bake for 40-45 minutes, or until the crust is golden brown and the filling is set.
8. Allow the pie to cool slightly before slicing and serving.

This Torta Pasqualina is a delightful savory option for Easter. The creamy ricotta and spinach filling, combined with the richness of the eggs, make this pie both flavorful and symbolic of the season of renewal. It’s perfect for brunch or as part of a festive Easter meal.

Easter Apple and Ricotta Pie (Torta di Mele e Ricotta)

This Easter Apple and Ricotta Pie is a lighter, fruit-filled dessert that combines the natural sweetness of apples with the creamy texture of ricotta cheese. The combination of tart apples and creamy ricotta creates a lovely balance of flavors, perfect for an Easter dessert.

Ingredients

• 2 large apples (Granny Smith or any tart variety), peeled, cored, and sliced thinly
• 2 cups ricotta cheese (drained)
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 prepared pie crust (store-bought or homemade)
• Powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F (175°C). Roll out your pie dough and fit it into a 9-inch pie dish. Trim any excess and set aside.
2. In a large bowl, combine the ricotta cheese, granulated sugar, eggs, vanilla extract, and ground cinnamon. Whisk until smooth and creamy.
3. Toss the apple slices in lemon juice to prevent browning. Fold the apple slices into the ricotta mixture, ensuring the apples are evenly coated.
4. Pour the ricotta and apple mixture into the prepared pie crust, spreading the filling evenly.
5. Bake for 45-50 minutes, or until the top is golden brown and the filling is set. The apples should be tender, and the filling should no longer jiggle when the pie is gently shaken.
6. Allow the pie to cool completely before slicing. Dust with powdered sugar just before serving.

This Easter Apple and Ricotta Pie is a wonderful dessert that adds a fruity twist to your holiday meal. The rich ricotta base is complemented by the slight tartness of apples, making it a refreshing yet indulgent choice for your Easter table.

Easter Lemon and Ricotta Cheesecake (Torta di Ricotta e Limone)

This Italian Easter Lemon Ricotta Cheesecake is a fresh, creamy dessert with the brightness of lemon and the richness of ricotta. Unlike traditional American cheesecakes, this version has a lighter, fluffier texture, making it a perfect springtime treat for Easter.

Ingredients

• 2 cups ricotta cheese (drained)
• 1 cup mascarpone cheese
• 1 cup granulated sugar
• 4 large eggs
• 2 tablespoons lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 prepared graham cracker crust (store-bought or homemade)

Instructions

1. Preheat the oven to 350°F (175°C). If using a pre-made graham cracker crust, place it in a 9-inch springform pan. Otherwise, prepare your crust and press it into the base of the pan.
2. In a large bowl, combine the ricotta cheese, mascarpone cheese, and granulated sugar. Mix well until smooth.
3. Add the eggs one at a time, whisking thoroughly after each addition. Stir in the lemon zest, lemon juice, and vanilla extract until the mixture is smooth and well combined.
4. Pour the cheesecake mixture into the prepared crust and smooth the top with a spatula.
5. Bake for 45-50 minutes, or until the center of the cheesecake is just set and slightly jiggles when shaken. The edges should be golden.
6. Allow the cheesecake to cool at room temperature for an hour, then chill it in the refrigerator for at least 4 hours before serving.

This Easter Lemon and Ricotta Cheesecake is a light and zesty dessert, perfect for those who want a refreshing end to their Easter meal. The ricotta adds creaminess while the lemon brightens up the flavor, making it a crowd-pleaser for any spring celebration.

Italian Easter Ricotta and Pear Pie (Torta di Ricotta e Pere)

This Italian Easter Ricotta and Pear Pie combines the richness of ricotta cheese with the natural sweetness of pears, creating a dessert that’s both creamy and refreshing. The soft, poached pears pair beautifully with the smooth ricotta filling, making this pie a perfect option for a light yet indulgent Easter treat.

Ingredients

• 3 medium pears (Bartlett or Anjou), peeled, cored, and sliced
• 2 cups ricotta cheese (drained)
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1 prepared pie crust (store-bought or homemade)
• Powdered sugar for dusting

Instructions

1. Preheat the oven to 350°F (175°C). Roll out your pie dough and fit it into a 9-inch pie dish. Trim the excess dough and set aside.
2. In a small saucepan, bring a little water to a simmer and add the sliced pears. Poach the pears for 5-7 minutes until they are tender but still hold their shape. Drain and set aside to cool.
3. In a large mixing bowl, whisk together the ricotta cheese, heavy cream, sugar, eggs, vanilla extract, lemon juice, and ground cinnamon until smooth.
4. Gently fold in the poached pear slices, ensuring they are evenly distributed in the mixture.
5. Pour the ricotta and pear mixture into the prepared pie crust and smooth the top with a spatula.
6. Bake for 45-50 minutes, or until the filling is set and lightly golden on top.
7. Allow the pie to cool completely before dusting with powdered sugar and serving.

This Ricotta and Pear Pie is a delightful combination of creamy, light ricotta cheese and tender pears. The subtle flavors make it a great Easter dessert, especially for those looking for a refreshing yet indulgent treat.

Easter Pastry Cream and Almond Pie (Torta di Crema Pasticcera e Mandorle)

This Easter pastry cream and almond pie is a decadent and elegant dessert perfect for the holiday. The rich pastry cream filling, combined with the crunch of almonds and the delicate sweetness of almond extract, makes this pie a luxurious treat that will impress your guests.

Ingredients

• 2 cups milk
• 1 vanilla bean (or 1 tablespoon vanilla extract)
• 4 large egg yolks
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter
• 1 teaspoon almond extract
• 1/2 cup sliced almonds (toasted)
• 1 prepared pie crust (store-bought or homemade)
• Powdered sugar for dusting

Instructions

1. Preheat the oven to 350°F (175°C). Roll out your pie dough and fit it into a 9-inch pie dish. Trim the edges and set aside.
2. In a medium saucepan, heat the milk and vanilla bean (or extract) over medium heat until it begins to simmer. Remove from heat and let it steep for about 10 minutes. If using a vanilla bean, scrape the seeds into the milk and discard the pod.
3. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually add the hot milk to the egg mixture, whisking constantly to avoid curdling.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a smooth custard, about 5-7 minutes.
5. Remove from heat and stir in the butter and almond extract. Let the pastry cream cool completely.
6. Once the pastry cream is cooled, pour it into the prepared pie crust and smooth the top with a spatula.
7. Sprinkle the toasted almonds over the top of the pie and bake for 20-25 minutes, or until the crust is golden brown and the cream is set.
8. Allow the pie to cool before dusting with powdered sugar and serving.

This Pastry Cream and Almond Pie offers a creamy, nutty, and elegant dessert for your Easter celebration. The crisp almond topping and smooth filling make this pie a show-stopping treat.

Italian Ricotta and Chocolate Easter Pie (Torta di Ricotta e Cioccolato)

This Italian Ricotta and Chocolate Easter Pie is a rich and indulgent dessert that combines the creamy texture of ricotta cheese with the deep flavor of chocolate. It’s a perfect blend of sweetness and richness, ideal for an Easter celebration.

Ingredients

• 2 cups ricotta cheese (drained)
• 1/2 cup heavy cream
• 1 cup dark chocolate chips (or chopped dark chocolate)
• 1/2 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon cocoa powder
• 1 prepared pie crust (store-bought or homemade)
• Powdered sugar for dusting

Instructions

1. Preheat the oven to 350°F (175°C). Roll out your pie dough and line a 9-inch pie dish with it. Trim any excess dough and set it aside.
2. In a small saucepan, melt the chocolate chips (or chopped chocolate) over low heat, stirring constantly until smooth. Let it cool slightly.
3. In a large mixing bowl, whisk together the ricotta cheese, heavy cream, sugar, eggs, vanilla extract, and cocoa powder until smooth.
4. Gradually add the melted chocolate to the ricotta mixture and stir until evenly incorporated.
5. Pour the chocolate ricotta filling into the prepared pie crust, smoothing the top with a spatula.
6. Bake for 45-50 minutes, or until the filling is set and the top is lightly golden.
7. Let the pie cool completely before dusting with powdered sugar and serving.

This Ricotta and Chocolate Easter Pie is a wonderful combination of creamy ricotta and rich chocolate flavors. It’s the perfect dessert for chocolate lovers, offering a decadent treat that’s ideal for your Easter feast.

Note: More recipes​ are coming soon!