Neapolitan-Style Easter Cream Cheese Pie
No Easter table feels complete without a traditional Easter pie and in Italy, nearly every region has its own cherished version, passed down through generations.
While there are countless variations to choose from, this Neapolitan-style pie draws inspiration from the famous Pastiera Napoletana. It features a delicate pastry crust and a rich, creamy filling infused with citrus and candied fruit.
Elegant yet comforting, this pie is best enjoyed with a glass of sweet dessert wine, making it a perfect centerpiece for your Easter celebration.
Neapolitan-Style Easter Cream Cheese Pie
Ingredients
For the Dough:
- 200 g all-purpose flour
- 1/2 tsp salt
- 80 g unsalted butter cold and cubed
- 1 egg beaten
- 2 tbsp sour cream
- 1-2 tbsp cold water
For the Filling:
- 700 g cream cheese softened
- 150 ml milk
- 6 tsp semolina
- 120 g honey
- 100 g candied fruit (mixed peel or candied citrus recommended)
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 4 eggs
- 200 ml heavy cream
Instructions
Prepare the Dough:
- In a large bowl, sift together the flour and salt.
- Add the cold butter and rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add the beaten egg and sour cream until the dough begins to come together.
- Add cold water, one tablespoon at a time, if needed, until a smooth dough forms.
- Shape into a disk, wrap in cling film, and refrigerate for 30 minutes.
Make the Semolina Base
- Heat the milk in a saucepan over medium heat until just beginning to simmer.
- Gradually add the semolina in a steady stream, whisking constantly to prevent lumps.
- Cook until thickened, then remove from heat.
- Stir in the honey and allow the mixture to cool slightly.
Prepare the Filling
- Once the semolina mixture has cooled to warm (not hot), add the eggs one at a time, mixing well after each addition.
- Add the softened cream cheese and heavy cream, mixing until smooth and fully incorporated.
- Stir in the candied fruit, vanilla extract, and lemon juice. Mix until evenly combined.
Assemble the Pie
- Preheat the oven to 160°C (320°F).
- Grease a 20–22 cm (8–9 inch) round baking pan.
- Roll out the chilled dough to about 3 mm (1/8 inch) thickness.
- Line the pan with the dough, pressing gently into the base and sides. Trim any excess.
Bake
- Pour the filling into the prepared crust and smooth the top.
- Bake for 50–60 minutes, or until the center is set and the top is lightly golden.
- Remove from the oven and allow to cool completely before slicing.
Enjoy!
Notes
Related: Famous Italian Easter Cookies, Cakes and Desserts
Related: Italian Easter Egg Cookie with Eggs
Related: 16 Most Popular Italian Easter Foods
Related: Italian Easter Bread (Pane di Pasqua)
Related: Paska Bread with Sour Cream
