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Ricotta Pie

Rated as 4.38 out of 5 Stars

"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

3 h servings 494 cals
Original recipe yields 16 servings (2 9-inch pies)

Directions

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  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.

Nutrition Facts


Per Serving: 494 calories; 28.8 g fat; 41.6 g carbohydrates; 17.1 g protein; 191 mg cholesterol; 202 mg sodium. Full nutrition

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Reviews

Read all reviews 12
  1. 13 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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. ...

Most helpful critical review

its good but it fakes time

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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. ...

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 bat...

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 an...

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 A...

its good but it fakes time

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 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. ...

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 r...

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 q...