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Easter Pie Recipe

Easter Pie

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (119)

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Average Rating:

Total Reviews: 119

Showing 111-119 of 119

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  • on January 07, 2005

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    This pie is so wonderful and delicious. It takes me back to my childhood. The tastes that are all combined in this pie along with the textures are just fabulous.

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  • on November 22, 2004

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    it took me back to my child hood. thank you

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  • on November 16, 2004

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    My first time using phyllo and it was much easier than I anticipated. Using a damp cloth over it kept it pliable. The messiest part was buttering it. I was really pleased with the results...and so was my husband. It's light, creamy and sweet without being too sweet. The pine nuts give it just the right touch! I'll definitely make this again and again!

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  • on November 10, 2004

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    This is a time consuming recipe. I had a dinner party, and bought disposable 10" pie pans. The problem was I could only find phyllo in 9" x 14" sheets. I ended up using 12 sheets, instead of 6.

    The phyllo is very easy to work with, *if* you have a skightly damp cloth covering it. If your cloth is too wet, the phyllo lumps together.

    And you definately need to put this on a cookie sheet before baking.

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  • on October 29, 2004

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    I DIDN'T HAVE ALL THE INGREDIENTS ON HAND FOR THIS [HATE TO SUBSTITUTE ON FIRST TRY WITH A NEW RECIPE] BUT I FORGED AHEAD & THIS STILL WAS A NICE DESSERT. EVEN MY HUSBAND SURPRIZED ME & LOVED IT---HE'S A CHOCO.CHIP COOKIE,BROWNIE, PIE WITH WHIPPED CREAM,KIND OF GUY. I USED PUFF PASTRY DOUGH INSTEAD OF SHEETS, TOASTED SLIVERED ALMONDS INSTEAD OF PINE NUTS, & DIDN'T HAVE AN ORANGE SO I ADDED A FEW DROPS OF ALMOND EXTRACT. STILL TASTED VERY GOOD. THE NEG. SIDE IS THAT YOU HAVE TO EAT THIS ALL ON THE DAY YOU MAKE IT BECAUSE OF THE PASTRY. IT WOULD BE A NICE DESSERT FOR A COMPANY DINNER & IS VERY DIFFERENT FROM THE ORDINARY---TASTED TO ME KIND OF LIKE RICE PUDDING EN CROUTE.

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  • on October 23, 2004

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    This was the first time I ever used phyllo dough and the first time I ever used pine nuts.

    I'd always avoided phyllo because I had heard how difficult it was to work with -- it's kind of weird, but not difficult. Just make sure it is entirely thawed before you unroll it, and make sure to keep it damp unless you work REALLY FAST. (That is, have your pie dish, butter, and brush ready before you open the phyllo...

    I'd always avoided pine nuts because I don't have a clue what they really are -- and I did not know that you had to toast them before eating them.

    Anywho, this recipe was, as I said, simple, and the result was indescribably delicious. The hint of orange from the zest was such a surprise. My husband, who usually eschews desserts, actually asked for seconds. (And I noticed that he had thirds sometime during the night...

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  • on October 21, 2004

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    This recipe was delicious and easy to make. It also stays very crispy even after refrigeration!

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  • on October 17, 2004

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    Made this today, after watching it prepared on Everyday Italian yesterday, and couldn't be more pleased with the results! I've never worked with phyllo dough before, but my results looked just like the pie on the show! I used toasted almonds instead of pine nuts, and everyone raved about the texture, consistency and great taste of this pie. This is a definite "keeper!"

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  • on October 16, 2004

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    This recipe looks so yummy! Can't wait to make it at home.

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