Easter Pie

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Very good recipe! I made it first time for Easter dinner and everybody loved it! It is so simple and elegant! Thank you Giada!

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Not the traditional Italian Easter Pie which is savory and not sweet. This is good for a dessert, but it would have been nice to see a variation of savory Easter pie that most Italians serve on the holiday.

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Light, airy and yummy. Beautiful presentation that wows folks at a gathering.

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When i saw this recipe i recognized it, i was at a friends house years ago and this was one of the many things that was served for Easter Sunday Brunch, i only had a small slice but it was delicious, when i went back for more it was gone, i asked then if it had Almonds in it, but was told it did not, just pine nuts and vanilla, the cook said yes she tasted a hint of Almond to it also. when i try this i will be replacing the pine nuts with slivered almonds and using a bit of Amaretto, and a sprinkle of candied slivered almonds on the top. i will let you know how my altered Easter Pie turns out. Thanks Giada.

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Not very good at all. No taste to it at all. I added orange zest and extra vanilla. Soaked golden raisins in brandy. Used the rice because we are gluten free and a GF pie crust, but the traditional pie is made with cooked wheat berries, candied fruit, and some Italian-Americans add chocolate chips.

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Great recipe, the only change I made was adding white raisins (didnt have pine nuts Soaked in brandy. Very good.

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I think that this recipe is great. For those that thought it was bland..well you need to taste as you go so you can season to your taste buds. I always use Gaidas recipes and season to taste. you have to remember to taste as you go.

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This is my "go to" pie. It's easy to make. I've been making it since 2007 when I first saw it on Giada's tv programme. It's very tasty & satisfying. This pie is the reason why I now stock ricotta cheese in my refrigerator. Other ingredients are readily available in most pantry. Thank you for a very delicious recipe!

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I made this for Easter at my Italian friends' house. I agree with bradpow1030 reviewer that it was a little bland. I would alter it by adding orange or almond liqueur. A 15 boy had seconds, though and loved it. Saved a little money by using roasted slivered almonds.

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I made this pie for Easter at my Italian in-laws' house. THE GOOD: It's easy, looks lovely, and travels exceptionally well. THE BAD: It's expensive and bland -- and I say that as someone who followed the recipe to its last detail. Phyllo? Pine nuts? Ricotta? Great ingredient list. It just came together in an utterly forgettable way.

The whole pie was eaten, so clearly some folks liked it. I know a few didn't care for the toasted pine nuts, but I thought they were a nice touch.

VERDICT: If you're baking to impress, skip this recipe in favor of something a little more memorable...