Traditional Italian Easter Pies
The Tradition of Sweet and Savory Easter Pies
Talk to a fellow Italian ‘paisan’ around Easter and ask them if they are having Easter Pie – They are either making one, buying one, or someone in their family or a close friend is making one for them. Every Italian family, depending on the region of Italy their family came from, has their version – their recipe. Many of my friends have shared their recipes with me throughout the years because they are so proud – it’s a piece of them they share and celebrate. Not only do these pies contain eggs and cheeses filled with sweet and savory ingredients, they are filled with years of memories, ancestry, and the stories and tables that they carry with them – through each year; through each generation. I have heard so many and have many of my own. I love each and every one of them as I see the tears in the eyes as they’ve shared their stories and recipes with me.
The Italian Easter Pie originated in Italy, and depending which region of Italy you come from determines the favored ingredients of the pie. They are a delicious mix of rich, celebratory foods that mark the end of Lent and the joyous occasion of Easter. Easter pies are a piece of the Easter tradition as they hold rich ingredients that follow the 40 days of fasting during season of Lent.
The day after Easter Sunday, which we refer to as Easter Monday, or ‘Pasquetta’ (Little Easter) is a continuation of the Easter and spring holidays. Many celebrate with a picnic as we pack up the leftover Easter Pies, Easter eggs (new birth), Easter breads and find a beautiful place outdoors to celebrate this new season of promise.
Italian Ricotta Pie is a family-favorite. You can also find a version of this recipe in my cookbook: MaMa Mia Cucina. I added citrus to the recipe below:
Pizza Rustica is a savory pie using meats, cheeses, eggs, ricotta and spices, prepared in a pastry shell. For this Pizza Rustica recipe and and the Italian Ricotta Pie recipe from my cookbook click -> HERE
Italian Ricotta Pie Recipe:
- 2 pounds of Whole Milk Ricotta, strained (preferably overnight in a strainer over a bowl)
- ¾ cups sugar
- 6 eggs
- Zest of 1 whole lemon and 1 whole orange
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- 2 prepared pie crusts (1 for the bottom and 1 for the top strips)
Zest the citrus and set aside. Beat the eggs and add in remaining ingredients, working in the ricotta with a fork until it comes together. Mix well and pour into a prepared pie shell. Bake at 325 for 1 hour, or until browned and a knife inserted in the middle comes out clean. (oven temps vary)
The Italian Easter rice pie (Pastiera di Riso), is a sweet Easter pie dessert-like. It is a sweet baked pie with a pastry shell and a creamy filling made from cooked rice, ricotta cheese, eggs, sugar, citrus zest (orange and lemon), cinnamon, and vanilla. The texture is soft and custard‑like, with little bursts of rice grain, and it is often dusted with powdered sugar before serving.
Italian Easter Rice Pie (Pastiera di Riso)
- 2 pounds of whole milk ricotta
- 6 eggs
- ¾ cups sugar
- 1 cup of cooked rice (cooled)
- 2 teaspoons of vanilla
- 1 teaspoon cinnamon
- 1 Prepared Pie Shell, if desired
Beat the eggs add in the ricotta and sugar and beat until smooth. Add the vanilla, cinnamon and beat. Fold in cooked rice.
Pour into a prepared pie crust and bake at 350 degrees for 1 to 1-1-1/4 hours until set.
Note: This is a custard pie, so a knife will come out clean in the middle when it is set.
Private Chef Tip: This pie may or may not be prepared in a pie shell. Pictured here is without. It was delicious! (Butter/Grease your pie dish before pouring in the filling)
Wishing each a season of new birth, and the promises of spring.
