Ricotta Pie Recipe - Allrecipes.com
Ricotta Pie Recipe
  • READY IN 3 hr

Ricotta Pie

Recipe by  

"Flecks of creamy chocolate are mingled with the richness of ricotta cheese and lots of eggs. This is a traditional Easter pie, but it's good anytime!"

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Ingredients Edit and Save

Original recipe makes 2 9-inch pies Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 30 mins
  • READY IN

    3 hrs

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. To Make Crust: Place flour in a large bowl. Cut shortening into flour until mixture resembles coarse meal. Mix in 2 beaten eggs, milk, and vanilla extract, stirring just until all ingredients are combined and dough forms a ball. Divide dough into 3 equal pieces.
  3. Roll out 2 pieces of dough into 12 inch circles. Fit into two 9 inch pie pans. Roll out remaining dough into a rectangle 10 inches wide; cut into 12 strips and reserve for tops of pies.
  4. To Make Filling: In a large bowl, mix together ricotta, sugar, salt, 10 beaten eggs, and grated chocolate bar until ingredients are thoroughly combined. Spoon half of mixture into each pastry shell. Use reserved pastry strips to form a lattice on top of each pie.
  5. Bake in preheated oven for 90 minutes, until a knife inserted in filling comes out clean. Cool before serving. Keep refrigerated.
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Reviews More Reviews

Most Helpful Positive Review
Mar 20, 2005

My Grandmother used to make a lucious Ricotta Pie every Easter. Unfortunatley, never had anything written down, as the recipe was in her head. This recipe is very, very close to what she made. She never put the chocolate in her pie, but a lot of the other Italian ladies did. We just omit the chocolate, and it's just like Grandma used to make! Thank you so much for this recipe!!! One beloved tradtion will continue through many more generations.

 
Most Helpful Critical Review
Apr 03, 2009

I think it's ok. Why so many eggs? It shouldn't have an eggy taste like another reviewer said. My mothers' recipe was almost exactly like Chef Giovanni's mothers. Maybe four eggs at the most. Deliciouso!

 

12 Ratings

Dec 06, 2007

This recipe keeps old world traditions alive. I have been making ricotta pie since I was A kid, with my Mom. This is a very similar recipe. My Mom used to put lemon and orange rind grated in batter. Also some of the juice from the citrus fruit. I have been a chef for many years and was very impressed, great job. Happy holidays.

 
Aug 24, 2003

made this as a dessert to take to an Italian dinner party and was a great success. The recipe is great. I have made this several times and to make a little change, I used half milk chocolate and half white chocolate which i think made it creamier, I also added 1/3 cup of ground hazel nuts.

 
Oct 08, 2008

Wow, seeing this recipe and reading the reviews brought tears to my eyes. My mother and aunts all made this Easter tradition. My aunt Teresa(Tia Tresia) made this and put prisuto in it, an old Abbruzzi recipe called Chatoon, Madonna wasa disa guud. My mother used white raisens and chocolate chips. Any way you make it its like heaven which I am sure is where all these great gals are. God Bless them all. Food is love.

 
Nov 25, 2011

I scaled back this recipe and made this pie for my parents on Thanksgiving Day. They said the taste was good, but I over-cooked it. Because the pie seemed loose, I left it in the oven too long. I now realize that when the knife is clean and it's still loose, take the pie out of the oven and let it sit. I will make this again on Christmas morning. Thank you.

 
Aug 29, 2002

its good but it fakes time

 
Apr 28, 2008

This recipe was very good, but not what I expected. It tasted like a sweet quiche. It was a different consistency as I expected as well. A little too eggy for a Ricotta pie but overall a great recipe and very easy to make!! Thanks!

 

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Nutrition

  • Calories
  • 494 kcal
  • 25%
  • Carbohydrates
  • 41.6 g
  • 13%
  • Cholesterol
  • 210 mg
  • 70%
  • Fat
  • 28.8 g
  • 44%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 17.1 g
  • 34%
  • Sodium
  • 202 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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