No Crust Easter Pie

This crustless Easter pie is an Italian-American classic that shows up on holiday tables every spring. It’s basically a ricotta cheesecake stripped down to its essentials: ricotta, cream cheese, eggs, sour cream, vanilla, and just enough flour to hold it all together.

The batter looks loose. Almost too loose. As Nanny says in the original recipe: “It’s going to be loose, don’t worry." She’s right. The six eggs and all that cheese set up beautifully in the oven, and what pours in as a thin batter comes out as a dense, creamy, sliceable pie.

No crust means no fussing with dough, no blind baking, no soggy bottom to worry about. Just cream the cheeses, beat in the eggs one at a time, fold in everything else, and pour it into a springform pan.

Pro Tips

• Beat the eggs in one at a time as the recipe directs. Adding them all at once introduces too much air and the top will crack as it bakes.
• Bring the ricotta and cream cheese to room temperature before starting. Cold cheese leaves lumps that won’t smooth out.
• Bake at the low temperature and don’t open the oven door during baking. Sudden temperature changes cause the center to sink.
• Let it cool completely in the pan before unmolding. This pie is delicate when warm and will hold its shape better after chilling overnight.

Variations

• Add lemon zest and a splash of lemon juice for a brighter, more citrusy version.
• Fold in mini chocolate chips for a cannoli-inspired twist.
• Top with fresh berries or a drizzle of honey after chilling for a simple garnish.