Easter Pie – Pizza Dolce
I have received quite a few emails the past few days to re-post the recipes for my Easter pies from last year’s DishingwithDiane’s Easter post (Pizza Rustica and Pizza Dolce).
One savory and one sweet; so here is the sweet pie, a very easy pie to bake.
Have fun baking!
(Click PHOTO to enlarge and then back arrow to return to original size).
It is an Italian cheesecake made with ricotta, eggs, milk, sugar and extracts. It is definitely not a low-calorie pie.
3 lbs. Whole milk ricotta cheese (large container)
1 qt. Whole milk
1 oz. lemon extract
1 oz. almond extract
1 oz. vanilla extract
1 oz. anise extract
Zest of ½ a medium lemon
3 ½ cups sugar
Colored confetti sprinkles (aka: rainbow nonpareil)
Add eggs, milk and ricotta in a blender until smooth (I divide this to 1/3 at a time), transfer to a large bowl.
When completed, add extracts, sugar, lemon zest and mix well.
Spray two 9 ½ X 11 inch GLASS pans with Pam. Fill each pan ¾ of the way full—add rainbow confetti on top of mixture.
Place in a 350-degree oven for approx. 1 ½ hours. (More sprinkles can be added during the cooking time).
This pie to me tastes best served cool. I refrigerate the pie for at least an hour before serving.
(1 fluid oz. = 6 tsp or 2 TBSP) This recipe makes 2 pans
Until my next post, make every day a celebration!
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