For Italians, Easter is both a religious and culinary celebration. Since it is preceded by Lent, a time for fasting, Easter Sunday is a day to rejoice and indulge, especially in sweets.
Creamy sweet ricotta pie always has a place in an Italian Easter Sunday feast. This dish is super delicious at breakfast, lunch or for dessert for any time of year!
No crust, no sugar, very few carbs. Once on a whim, I dumped everything into a blender and it turned out so smooth and creamy that the ‘easy way’ is now the standard! However, you can mix everything in a bowl instead of blender and it is also superb. One of my favorites… Pineapple Vanilla is a great flavor profile.
- 3 eggs
- ½ cup Truvia or 1 cup Splenda Granulated
- 1 cup milk or half & half (do not use a fat free version as it has starch and gums)
- 1 teaspoon pure vanilla extract
- One, 15 ounce container of ricotta - Galbani or Polly O are good brands - do not use fat free
- 1 cup canned unsweetened crushed pineapple, well drained and squeezed of moisture
- Ground cinnamon
- Preheat oven to 325 degrees.
- Using the blender, pulse the eggs, Truvia, milk, vanilla and ricotta until smooth. Stir in the pineapple and pour filling into a glass or ceramic pie plate that has been coated with vegetable non stick spray. Sprinkle surface with cinnamon.
- Bake at 325 degrees until the filling is slightly puffed at wide edge has turned golden and is set - meaning it should be firm, not jiggly when you gently move the pie plate from side to side - a little soft in the center is desired - 35 to 45 minutes.