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1
Crust: Shift together the flour and salt.
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2
Add the shortening, blending well with a pastry blender.
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3
Add the whole eggs and egg yolks, slightly beaten, to the mixture.
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4
Blend well.
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5
Press the crust mixture into the bottom and sides of a 9 pie pan.
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6
There should be enough crust for 3-4 pies.
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7
The crust not used will freeze well.
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8
Filling: Beat ricotta on medium speed until very smooth.
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9
While still beating slowly add the sugar, then slowly add the milk and the vanilla extract.
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10
Divide mixture into 2 equal halves.
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11
Beat egg yolks slightly and add to one of the halves of the mixture.
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12
Beat egg whites until soft peaks from and fold into the other half of the ricotta mixture.
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13
To the crust lined pie pans, add first the ricotta/egg yolk mixture.
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14
Then gently add the ricotta/egg white mixture to the top of the other mixture, reserving about 1 cup of the ricotta/egg white mixture.
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15
Mix the melted chocolate to the reserved cup of ricotta/egg white mixture and drip, by spoonfuls, on the top of the pie.
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16
With a knife, gently swirl the chocolate mixture through the top layer, forming a marble pattern.
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17
Bake at 375F for about a 1/2 hour or until a knife blade comes out clean.
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18
Chill.
