Gosh time is just flying by (I sound like a broken record, I know) It’s hard to believe that Spring is finally here. I feel like I was just celebrating Christmas, and with it a Nor’easter on the first official day of Spring, and Easter falling on April Fool’s day – I am all confused with the what time/season it is! LOL As much as I do enjoy the winter and all, I’m keeping my fingers crossed that we’ve seen our last snow storm!, otherwise I may start having friends/family moving out of state!
As far as Easter dinner goes, we Capannas do not have a tradition we hold to every year, or a certain family members that we share the holiday with, it varies from year to year. Whether we are hosting or attending a larger/extended family gathering, or keeping it low-key with just the crazy-close clan, one dish that is always present is my Mom’s Italian Ricotta Pie.
The recipe has been in our family for years, and for as long as I can remember my mom has made it every Easter. The recipe itself is just perfect because it has minimal ingredients and is quick and easy to prepare and delicious! What more can you ask of a recipe?!
I like to serve the Ricotta pie (really should be called a cheesecake in my opinion, but hey, it’s not my recipe lol) with strawberries and fresh whipped cream. I will take the liberty of offering some suggestions though – for different dietary requirements. 🙂
- If you want to make a gluten-free variation, you can sub GF pasta for traditional. Just make sure to sub a small pasta…no one wants to bite into Penne pasta in their dessert haha. Or, you can omit the pasta all together and just add two more eggs to the recipe.
- If you like citrus, feel free to add some freshly grated orange zest!
- For a low sugar/carb option, you can sub the sugar with either Stevia (for baking) or Splenda. I would use only 1 1/2 cups of sugar substitute though, as they tend to be sweeter than standard table sugar.
- Lastly, since the original recipe says to bake in 9X13 glass baking dish, feel free to make this a true pie by dividing the batter among two deep-dish pie crusts!
What’s your Easter traditional food? Please share in the comments.
Click here for a copy of the Ricotta Pie Recipe
