¾ cu powdered sugar, plus extra for garnish
3 large eggs
2 teaspoons pure vanilla extract
1 tablespoon orange peal grated
1 (15-ounce) container whole milk ricotta cheese
½ cup short-grained rice
1/3 cup toasted pine nuts
6 sheets fresh phyllo sheets or frozen, thawed
¾ stick (3 ounces) unsalted butter, melted
Blend ¾ cup of powdered sugar, eggs, vanilla, orange peal and ricotta in a food processor until smooth. Stir in the rice and pine nuts, and set aside.
Preheat oven to 375 degrees
Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite directions of the first phyllo sheet. Continue layering the remaining sheets of phyllo , alternating each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.
Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powered sugar over the pie and serve.