Reviewed: Apr. 8, 2012

This is good....but I changed a few things! To the ricotta cheese and sugar mixture, I folded in a cup of cooked rice instead of the flour. I omitted the chocolate chips and instead of citron, I used golden raisins. I also added 1/3 cup toasted pine nuts. Everything else I followed. It was fabulous. I have tried many of these over the years, and this is now how I will make it. You can use a refrigerator pie crust if you don't feel like making one. Just as good.

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Reviewer:

Pat

Reviewed: Apr. 26, 2011

I've been looking for a recipe for this pie for many years. We call it Sweet Pie and my girlfriend was always going to give me hers but we just never got around to it. The crust was a little thicker than I'm used to (never put eggs in a crust before). Didn't use the chips or citron and subbed 1 tsp. almond extract for vanilla. With those changes will definitely be making for next Easter.

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Reviewer:

Mary

Cooking Level: Intermediate

Home Town: West Caldwell, New Jersey, USA

Reviewed: Apr. 24, 2011

Delicious. I used my own pie crust and had no citron so omitted it, but did everything else exactly as recipe called for. I will use other times than Easter. You could call it Ricotta pie the rest of the year. Very good.

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Reviewer:

KARYNKAY

Cooking Level: Expert

Reviewed: Mar. 19, 2011

This recipe is very similar to my grandmother's with the exception that she also used cooked wheat berries which is the tradition in Naples, Italy and a small tub of candied fruit (the kind used in fruit cake) and the chocolate chips. At times I could not find the wheat berries and substituted cooked barley instead (cooked with milk, sugar, and cinnamon). This recipe omits it but it still is very good & tasty.

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Reviewer:

gobomel

Cooking Level: Expert

Reviewed: Apr. 11, 2007

I am reviewing the pie filling only-as I used my own crust. Texture is a little grainy, pie looks custardly. The citrus flavors really shine in the pie. I also loved the chocolate chip pieces went to the bottom of the pie.

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Reviewer:

jojobeanzsis

Cooking Level: Expert

Home Town: Placerville, California, USA

Living In: El Dorado Hills, California, USA

Reviewed: Apr. 8, 2007

I tried this recipe for our Easter dinner. It was a very long process of preparation but the kitchen smelled wonderful with the pie in the oven! Unfortunately, I gave this recipe only 3 stars due to the fact that there were so many different flavors going on, from the chocolate chips to the orange/lemon peel, it was a little overwhelming. I think I will make this again, but the next time I will skip the chocolate chips...don't get me wrong, I'm a chocoholic, but they just didn't do much for this dessert. The crust is by far the best I've had and was easier to make than the one I currently have in my recipe box. Both my 100% Italian Mother-in-Law and Grandmother-in-Law loved the crust, but they too recommended no chocolate chips. Thanks for letting me in on this Italian heritage secret!

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