Sweet Ricotta Confetti Pie

Directions

Making the Sweet Ricotta Confetti Pie Crust:

1. Using an electric mixer, whip unsalted butter for 2 minutes, add in sugar and then whip for another 3 minutes until it is fluffy.

2. Add in 1 egg and vanilla, continue to mix until fully combined.
3. Mix in baking powder, salt, and flour slowly on medium speed until a dough forms.
4. Using a spatula, fold in rainbow sprinkles (so that they don’t get crushed).
5. Remove from the bowl, cover with plastic wrap, and refrigerate until chilled (about 1 hour).
6. Roll out dough and place into a pie pan, cut excess (You can use these extra pieces to make a lattice!)

Making the Sweet Ricotta Confetti Filling:

1. Combine ricotta, sugar, 2 eggs and vanilla in a mixing bowl. Mix until combined on medium speed.

2. Add in salt, baking powder and flour. Continue to mix until combined and then fold in the rainbow sprinkles.
3. Pour into the pie crust and cover with lattice.
4. Whisk 1 egg in a small bowl, and use a brush to paint over the lattice with the egg mixture.
5. Sprinkle with sugar and bake for 35 minutes at 375ºF (Add in extra sprinkles here if you want an extra colorful pie).