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Rating: 4.44 stars
81 Ratings
  • 5 star values: 51
  • 4 star values: 20
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1

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.

Recipe Summary

prep:
45 mins
cook:
45 mins
additional:
1 hr 30 mins
total:
3 hrs
Servings:
24
Yield:
2 deep-dish pies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Pie Filling:
Sweet Crust:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.

  • 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.)

  • 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.

  • 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.

Cook's Note:

Instead of the chocolate chips, you can use 1 tablespoon fresh lemon zest.

Nutrition Facts

352 calories; protein 12.9g; carbohydrates 45.6g; fat 13.4g; cholesterol 141.6mg; sodium 220.1mg. Full Nutrition
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Reviews (69)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/29/2003
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. Read More
(120)

Most helpful critical review

Rating: 3 stars
04/14/2003
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. Read More
(70)
81 Ratings
  • 5 star values: 51
  • 4 star values: 20
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
04/29/2003
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. Read More
(120)
Rating: 5 stars
12/15/2003
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! Read More
(91)
Rating: 3 stars
04/14/2003
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. Read More
(70)
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Rating: 5 stars
04/18/2014
I didn't find a THING wrong with this recipe,,it was easy,and probably the best ricotta pie I ever had,,Everyone LOVED it,I made one with chocolate chips and one without,,BOTH WERE FANTASTIC,thank you so much for posting! Don't change a thing about it (people that CHANGE recipes and complain about it,,tick me off...) Read More
(39)
Rating: 3 stars
04/07/2007
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. Read More
(33)
Rating: 5 stars
05/31/2008
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. Read More
(29)
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Rating: 5 stars
12/13/2005
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!! Read More
(26)
Rating: 5 stars
04/01/2005
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. Read More
(26)
Rating: 5 stars
10/21/2009
This was absolutely delightful! The flavor of this reminds me a lot of English custard as well as in texture to a small degree. My boyfriend and I made it for a dinner party with some of our friends and it was enjoyed ( and eaten right up) by everyone. The one downfall is the amount it makes. We made one 9 inch and one 7 inch pie and still have enough mix to make probably two or possibly three more 9 inch pies. So if your not looking to make pies for the masses I would suggest halving it!! Read More
(25)