Easter Pie: Mom’s Way

In my refrigerator each Easter you will find two Easter Pies: Barb’s Easter Pie and Fran’s Easter Pie.  Barb’s is a sweet dessert filled with ricotta cheese, eggs, rice and pine nuts.  Fran’s Easter Pie is a tempting appetizer, a pizza rustica filled with sausage, pepperoni, a few herbs and whatever else I have in the refrigerator (this year it’s sun dried tomatoes and parsley.  More on that soon).

Barb’s Easter Pie

Easter morning after church my husband and I broke into Barb’s Easter Pie. It’s sweet but not overly rich, the perfect spring dessert. The eggs fluffen up and lighten the cheese (this is not nearly as dense as a New York style cheesecake) and orange zest makes it all taste a little brighter – a true signal of longer days and warmer mornings in the Midwest.

My recipe is the same as Giada’s, but I use refrigerated pie crusts instead of pastry. My crust doesn’t brown, either, so watch the oven.  I bet this would be really nice with a glass of Prosecco….

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I'm a suburban amateur chef and professional writer who hates grocery shopping. Go figure.

2 thoughts on “Easter Pie: Mom’s Way”

  1. Thanks for the mention in the column. Glad you liked the recipe, and made me very sad that I did not make one this year. Although called Easter Pie, no reason I can’t make it next weekend, right? HA! Love you, and please make the banana cream pie for my next visit. Mom.

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