Ricotta Pie (Old Italian Recipe)

25 Reviews

“This is an old Italian recipe for a pie with a sweet crust--just like from the old country. My in-laws are Italian and they say that this is the best pie. It is always requested for Christmas. Mini chocolate bits and lemon rind can be mixed into the batter.” - by Misty

Adjust Servings

Adjust

Metric US

Original recipe yields 2 deep-dish pies

Directions

Beat the 12 eggs, 2 cups sugar and vanilla or lemon extract together. Stir in the ricotta cheese and the chocolate chips. Set aside.
Preheat oven to 325 degrees F (165 degrees C). Grease two deep dish pie plates.
Combine the flour, baking powder, and 1 cup of the sugar together. Cut in the shortening and mix until the mixture resembles coarse crumbs. Mix in 4 of the eggs and 1 teaspoon of the vanilla. Divide dough into 4 balls and chill (if needed).
Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick as it will expand during cooking and get too thick. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. Alternately you can use cookie cutters and place the cutouts on the top of the pies.
Pour the filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine. Place foil on the edge of crust.
Bake at 325 degrees F (165 degrees C) for 20 to 30 minutes then remove foil. Continue to bake for another 25 or 30 minutes or until a knife inserted in the center comes out clean.

Nutrition

Amount Per Serving (24 total)

Calories
347 cal
17%

Fat
12.8 g
20%

Carbs
45.5 g
15%

Based on a 2,000 calorie diet

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Reviews (25)

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Tanya Belt

Apr. 29, 2003

"This recipe is indeed an old itilian recipe. MY mother in law is from Italy and I have made one very similar for many years. I will try this one for this Easter. This kind of cheese pie is very dif..." See moreferent from a regular cheam cheese pie, I think you have to either hate it or love it. We love it. We have it for Easter as a tradition . It does have an eggy taste but thats what it is supposed to have. Try it you will like it."

PAULABMP

Dec. 15, 2003

"I made this recipe last Easter and was so happy to find it again on this web site (after misplacing it) that I signed up. I did not find it "eggy" at all. It came out just like the ricotta pies we had..." See more at Easter when I was a kid, delicious!"

MICHELELYNN

Apr. 14, 2003

"This recipe requires 16 eggs, 12 of which are in the filling....unfortunately, it tastes very "eggy" and was unappealing. Otherwise, the pies look good and are somewhat tasty...." See more"

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