Vegetables are a must on diet. I suggest carrot cake, zucchini bread, and pumpkin pie.

HAPPY EASTER!! HAPPY PASSOVER!!

Here are some scrumptious pie recipes that will leave you and your guests happy and full.

Don't blame me if you end up eating the whole pie before the guests even arrive though... I was never one to advocate self control over desserts during the holidays......

Easter Italian Ricotta Pie with Pineapple

Pie Crust:

This recipe will make 2 (two) 9-inch crusts. This ricotta pie uses only a bottom crust, so you will have enough dough for a second pie.

3 cups all-purpose flour
½ cup sugar
1 tsp salt
1 tsp baking powder
1 ½ sticks unsalted butter (chilled)
3 large eggs

Filling: This will make enough filling for 2 (two) 9-inch pies. Simply cut in half for one.

2 pounds ricotta cheese (drained)
2 cups heavy cream
2 cups sugar
2 tablespoons cornstarch
1 tablespoon plus 1 teaspoon pure vanilla extract
6 large eggs
1 (20-ounce) can of crushed pineapple (drained)
1/4 teaspoon ground cinnamon (dusted on top of pie, and slightly swirled)

For the dough, combine the dry ingredients in the work bowl of a food processor fitted with the metal blade. Pulse several times to mix. Add the butter and pulse about 10 times to mix the butter in finely. Add the eggs and pulse repeatedly until the dough forms a ball. Invert the dough to a floured work surface and carefully remove the blade. Wrap it in plastic, and refrigerate it while preparing the filling. You may keep the dough in the refrigerator for up to 2 days before continuing.

If like me, you don’t have a processor, then follow these instructions: Combine the dry ingredients in a bowl, then add chunks of the chilled butter. Using a pastry blender or two forks, chop the butter until it resembles little pebbles. At this point, add the eggs, and stir with a spoon until the dough begins to form. Using your hands and working the dough as little as you can, form a ball, wrap in plastic, and chill for about 20 minutes before rolling out. You may keep the dough in the refrigerator for up to 2 days before continuing.

For the filling, place the ricotta in one strainer and the pineapple in another for at least 1-1/2 hours, or preferably overnight. Discard the liquids. This will create a thicker pie filling and keep the crust crispier. Add the ricotta to a large mixing bowl, and beat it smooth with a rubber spatula. Beat in the heavy cream, sugar, cornstarch, and vanilla. Beat in the eggs, making sure the texture is smooth. Finally, stir in the pineapple.

When you are ready to bake, set a rack in the lower third of the oven and preheat to 425 degrees.

Remove the dough from the refrigerator and gently knead it on a floured surface until it is smooth and malleable. Roll the dough into a 10-inch disk.

Coat the pie plate with cooking spray. Transfer the dough to the prepared plate and press well into the bottom and sides of the plate. Use the back of a knife to remove the excess dough at the rim of the plate. Create a crust by pinching the dough between your thumb and forefinger.

When you are ready to bake the pie, place the pie plate on the oven rack, then pour the filling inside the pie crust. (Mom’s sage advice for not spilling the filling.) Pour right to the top of the pie plate leaving just a bit of room for the filling to puff up. Sprinkle the top of the pie with ground cinnamon. If you have some extra filling left over as I did, you can pour it into a small baking dish or ramekins for a crustless version, and follow the same baking instructions. Or you can simply discard.

Bake the pie at 425 for 15 minutes, then lower the heat to 350 degrees and bake another 25-35 minutes. The filling should be slightly puffed and golden and “set,” meaning it should be firm not jiggly when you gently move the pie plate. Remove from the oven and let cool on a rack. Serve at room temperature or chilled.

Passover Pecan Crusted Chocolate Pie

Crust:
2 cups chopped pecans
1/3 cup white sugar
1/4 cup unsalted butter, melted
1/2 cup miniature semisweet chocolate chips

Filling:
1 1/3 plus 1/3 cups semisweet chocolate chips (divided)
1/2 cup unsalted butter, at room temperature
1/2 teaspoon vanilla extract

4 egg yolks
1/4 cup white sugar

1/4 cup heavy cream
1 tablespoon brandy (or water)

Directions:
Preheat the oven to 375 degrees F (190 degrees C).

1. In a medium bowl, mix together the pecans, 1/3 cup sugar, 1/4 cup butter and miniature chocolate chips. Press into the bottom and up the sides of a 9 inch pie plate. Bake for 8 to 10 minutes in the preheated oven. Cool completely.
2. In a metal bowl set over a pan of simmering water, combine 1 1/3 cups chocolate chips and 1/2 cup butter. Stir occasionally until melted and smooth. Remove from the heat and stir in the vanilla.
3. In a separate bowl, beat egg yolks with 1/4 cup sugar until thick and pale using an electric mixer, at least 3 minutes. Stir into the melted chocolate and set it back over the pan of simmering water. Whisk constantly until thick, 3 to 4 minutes. Pour into the cooled crust and smooth the top.
4. Heat the heavy cream in a small saucepan. When warm, stir in the remaining1/3 cup chocolate chips until melted. Remove from the heat and stir in the brandy. Pour over the truffle filling. Refrigerate for several hours to set before serving.