¾ c powdered sugar, plus extra for garnish
3 large eggs
2 tsp. pure vanilla extract
1 Tbsp. orange zest
1 (15 oz.) container whole ricotta cheese
½ c cooked short-grained rice
⅓ c toasted pine nuts
6 sheets fresh phyllo sheets or frozen, thawed
¾ stick (3 oz.) unsalted butter
Preheat oven to 375 degrees. Blend ¾ c of powdered sugar, vanilla, orange zest, and ricotta in a food processor until smooth. Stir in the cooked rice and pine nuts. Set the ricotta mixture aside.
Butter a 9” glass pie dish. Lay one phyllo sheet over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction of the first phyllo sheet, brush with the butter. Continue layering the remaining sheets, alternating after each layer and buttering each sheet as you go. 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 wire rack and cool completely. Sift powdered sugar over the pie and serve.