Ricotta Pie (Old Italian Recipe)

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Ricotta Pie (Old Italian Recipe)

Introduction

Ricotta Pie is a classic Italian dessert that combines a creamy filling with a flaky crust. It's sweet, rich, and perfect for any gathering or family dinner. The first time I made it, my entire family fell in love with the flavors. It's now a regular item on our dessert table!

Why Make This Recipe

You should make Ricotta Pie because it’s not only delicious but also easy to prepare. Its creamy cheese filling and chocolate bits offer a taste that everyone loves. Plus, it’s perfect for celebrations or a cozy weekend treat. It’s a wonderful way to impress your friends and family without spending hours in the kitchen!

How to Make Ricotta Pie

Ingredients:

  • 12 large eggs
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 3 pounds ricotta cheese
  • 0.25 cup miniature semisweet chocolate chips, or to taste
  • 4 cups all-purpose flour
  • 1 cup white sugar
  • 5 teaspoons baking powder
  • 0.5 cup shortening, chilled
  • 1 tablespoon shortening, chilled
  • 4 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk

Directions:

  1. Gather the ingredients.

  2. Make the filling: Beat eggs, 2 cups of sugar, and 2 teaspoons of vanilla together in a large bowl. Stir in ricotta cheese and chocolate chips; set aside.

  3. Make the crust: In a large bowl, combine flour, 1 cup of sugar, and baking powder. Cut in the chilled shortening until the mixture looks like coarse crumbs. Mix in the beaten eggs and remaining vanilla. Divide the dough into 4 balls, wrap them in plastic, and chill for at least 30 minutes.

  4. Preheat your oven to 325 degrees F (165 degrees C). Grease two 9-inch deep-dish pie plates. Roll out two dough balls and line the bottom and sides of each pie plate. Try to keep the crust thin, as it will expand while cooking. Roll the other two dough balls into 10-inch circles and cut them into ½-inch strips.

  5. Pour the ricotta filling evenly into the pie crusts. Start with the longest strips in an "X" shape over the filling. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shorter strips around the edges. Tuck the ends under the bottom crust, flute the edges, and brush the lattice with milk. Place foil around the crust edges to prevent burning.

  6. Bake in the preheated oven for 20 to 30 minutes. Remove the foil and rotate the pies so they bake evenly. Continue baking until a knife inserted into the center comes out clean, about 25 to 30 more minutes. Cool the pies completely on wire racks and refrigerate until serving.

How to Serve Ricotta Pie

Serve Ricotta Pie chilled for the best flavor. You can slice it into wedges and enjoy it plain or with a dollop of whipped cream on top. It pairs well with a cup of coffee or tea!

How to Store Ricotta Pie

Store any leftovers in the refrigerator. Cover the pie with plastic wrap or foil to keep it fresh. It should last for about 3 to 5 days in the fridge.

Tips to Make Ricotta Pie

  • Make sure the ricotta cheese is well-drained to avoid a watery filling.
  • Chill the dough well before rolling it out; it will make it easier to work with.
  • Feel free to adjust the amount of chocolate chips to suit your taste.

Variation

You can add lemon zest or almond extract to the filling for a unique twist. Some like to replace chocolate chips with fresh fruit, like blueberries or cherries, for a fruity flavor.

FAQs

1. Can I use other types of cheese?
Yes, you can substitute ricotta with mascarpone or cottage cheese for a different taste.

2. Can I freeze Ricotta Pie?
Yes, you can freeze the pie! Just wrap it tightly and it will last for up to 2 months in the freezer. Thaw in the fridge before serving.

3. What should I serve with Ricotta Pie?
This pie is delicious on its own but goes great with fresh berries, whipped cream, or a scoop of vanilla ice cream!