Ricotta Pie (Old Italian Recipe) Recipe - Allrecipes.com
Ricotta Pie (Old Italian Recipe) Recipe

Ricotta Pie (Old Italian Recipe)

Read Reviews (25)

"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." —  

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Original recipe makes 2 deep-dish pies Change Servings
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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.
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Reviews More Reviews

Most Helpful Positive Review
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 different 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.

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Most Helpful Critical Review
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.

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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 at Easter when I was a kid, delicious!

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Apr 07, 2007

Based on the reviews of other, I cut back on the eggs and only used 10. I also added 4 pounds of ricotta instead of 3. This made the pies less custard like but they were too sweet. Otherwise, a very good recipe. Next time I will also cut back on the sugar.

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May 31, 2008

Absolutely delicious. Probably the best pie I've ever had. I did cheat and use premade crust. Next I plan to try it with a little crushed pineapple.

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Apr 01, 2005

I've tried to make different versions of this pie and this one was far and above the best. Its the first time my family really raved about this pie.

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Dec 13, 2005

This is a beautiful recipe, I have replaced my recipe, for this one. I have made it for Easter for the past 2 years. Great !!

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Apr 27, 2004

An interesting dish. I made it for Easter. It made far too much filling, it filled 2 deep dish pies and one regular. Worth a try if you've never tried it before, but my family and I personally didn't care too much for it. It tasted sort of like a custard pie.

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Nutrition

  • Calories
  • 347 kcal
  • 17%
  • Carbohydrates
  • 45.5 g
  • 15%
  • Cholesterol
  • 159 mg
  • 53%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 12.9 g
  • 26%
  • Sodium
  • 220 mg
  • 9%

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

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