Ricotta Pie (Old Italian Recipe) Recipe
Add a photo
1 of 3 Photos

Ricotta Pie (Old Italian Recipe)

By: Misty  
"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."

Rating: This weblink has been rated 21 times with an average star rating of 4.4 Read Reviews (18)

Rate/Review | 1,252 people have saved this

What to Drink?

Hot Non-Alcoholic Coffee
 

Servings  (Help)

Calculate

 

Original Recipe Yield 2 deep-dish pies
 

Ingredients

  • 3 pounds ricotta cheese
  • 12 eggs
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup miniature semisweet chocolate chips
  • 4 cups all-purpose flour
  • 5 teaspoons baking powder
  • 1 cup white sugar
  • 1/2 cup shortening
  • 4 eggs, lightly beaten
  • 1 teaspoon vanilla extract

Directions

  1. Beat the 12 eggs, 2 cups sugar and vanilla or lemon extract together. Stir in the ricotta cheese and the chocolate chips. Set aside.
  2. Preheat oven to 325 degrees F (165 degrees C). Grease two deep dish pie plates.
  3. 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).
  4. 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.
  5. 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.
  6. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 348 | Total Fat: 12.9g | Cholesterol: 159mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2003 by MICHELELYNN 
This recipe requires 16 eggs, 12 of which are in the filling....unfortunately, it tastes very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2003 by PAULABMP 
I made this recipe last Easter and was so happy to find it again on this web site (after... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 29, 2003 by Tanya Belt 
This recipe is indeed an old itilian recipe. MY mother in law is from Italy and I have made... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2007 by WORKINGGIRL61 
Based on the reviews of other, I cut back on the eggs and only used 10. I also added 4 pounds... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 1, 2005 by Judy A 
I've tried to make different versions of this pie and this one was far and above the best. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 31, 2008 by Brad 
Absolutely delicious. Probably the best pie I've ever had. I did cheat and use premade crust.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2005 by Connie G 
This is a beautiful recipe, I have replaced my recipe, for this one. I have made it for... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2004 by KB82 
An interesting dish. I made it for Easter. It made far too much filling, it filled 2 deep... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2005 by Cindy 
awesome MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2004 by MACAMPORA 
This pie was great. It is best served chilled. MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?