Ricotta Pie (Old Italian Recipe)

Name: Ricotta Pie (Old Italian Recipe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pie Filling:; 12 eggs; 2 cups white sugar; 2 teaspoons vanilla extract; 3 pounds ricotta cheese; 1/4 cup miniature semisweet chocolate chips, or to taste (optional); Sweet Crust:; 4 cups all-purpose flour; 5 teaspoons baking powder; 1 cup white sugar; 1/2 cup shortening, chilled; 1 tablespoon shortening, chilled; 4 eggs, lightly beaten; 1 teaspoon vanilla extract; 1 tablespoon milk (optional)

Servings: persons

Pie Filling:
12 eggs
2 cups white sugar
2 teaspoons vanilla extract
3 pounds ricotta cheese
1/4 cup miniature semisweet chocolate chips, or to taste (optional)
Sweet Crust:
4 cups all-purpose flour
5 teaspoons baking powder
1 cup white sugar
1/2 cup shortening, chilled
1 tablespoon shortening, chilled
4 eggs, lightly beaten
1 teaspoon vanilla extract
1 tablespoon milk (optional)

1
Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
2
Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
3
Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
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. 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 ricotta 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, if desired. Place foil on the edge of crust.
6
Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.

2258

kcal

Calories

Fat

265

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Pie Filling:, 12 eggs, 2 cups white sugar, 2 teaspoons vanilla extract, and more.

Yes, Ricotta Pie (Old Italian Recipe) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!