Reviewed: Apr. 3, 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!

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Lainy

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Reviewed: Oct. 25, 2008

MADE FOR EASTER HOLIDAY WAS CREAMY AND MOIST GOOD TASTE JUST LIKE GRANDMOMS

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CONNIE

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Reviewed: Oct. 8, 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.

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Reviewer:

sig

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Olmsted Falls, Ohio, USA

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Reviewed: 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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meljeffnkids

Cooking Level: Intermediate

Home Town: Billerica, Massachusetts, USA

Living In: Savannah, Georgia, USA

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Reviewed: Dec. 6, 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.

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chef giovanni

Cooking Level: Professional

Home Town: Bronx, New York, USA

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Reviewed: Apr. 29, 2006

The pie was beautiful, but the consistency a bit odd for those of us not used to this kind of pie. I was expecting it to be more like a custard pie, but consistency wise it was like a crumbly quiche. I cooked it only 80 minutes and added 1 t salt to pastry dough and 4 t vanilla to filling. Taste was good.

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puppitypup

Cooking Level: Expert

Home Town: Chula Vista, California, USA

Living In: Bonita, California, USA

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Reviewed: 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.

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Rebecky

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Macedon, New York, USA

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Reviewed: Oct. 15, 2001

its good but it fakes time

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MANWEL

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Reviewed: Jul. 18, 2001

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.

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