Series - Joy & Judy

Joy & Judy LIVE - Twins Make Nana's 110 Year Old Easter Pie Recipe

This 110-year-old recipe from Joy & Judy's Nana is treasured and they feel even closer to us as we prepare her favorite Easter pie!


Ricotta Filling

  • 1 1/2 pounds of cutrufello ricotta cheese (2 Ibs for filling)
  • 1 tablespoon flour
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 cup vanilla sugar
  • 1/2 teaspoon cinnamon (decorating)
Preheat oven to 350 degrees. Combine the ricotta and flour in a small bowl. In a medium size bowl beat the eggs well. Add the sugar and vanilla gradually and continue beating until smooth. Now add the ricotta mixture and beat well again. Pour into prepared pie crust. Sprinkle the 1/2 teaspoon of cinnamon over the top of pie and swirl with a sharp knife to make a design. Bake for approximately 45 minutes. Enjoy!

Sugar Cookie Crust

  • 1 stick of butter, softened
  • 1 cup of vanilla sugar
  • 3 eggs
  • 2 tsp vanilla
  • 1/4 cup milk
  • 3 tsp. baking powder
  • 4 cups flour
  • 1/2 teaspoon cinnamon
Cream butter and sugar together. Add eggs and vanilla. Mix baking powder and flour together and add to creamed mixture along with milk. Mix and chill 1 hour. Cut in half or use as much as you need for the pie crust and save the rest for cookies for snacking!

Pie Dough

Rolling between 2 sheets of wax paper is neat and quick, no need for flour or anything! Place 9 inch pie plate and fill with ricotta filling.
Vanilla Sugar
2 cups of granulated sugar and 1-2 vanilla beans, split. Using an airtight container, push vanilla bean gently into the sugar. Letting the bean perfume the sugar for several days before using.

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