Authentic Italian Ricotta Pie Recipe

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

Instructions

1. Collect all necessary ingredients.
2. Prepare the filling: In a large bowl, whisk together eggs, sugar, and vanilla extract until well combined. Gently fold in the ricotta cheese and chocolate chips. Set the filling aside.
3. Prepare the crust: In a separate large bowl, combine flour, sugar, and baking powder. Cut in shortening until the mixture resembles coarse crumbs. Incorporate beaten eggs and vanilla. Divide the dough into 4 equal balls, wrap each in plastic wrap, and refrigerate for a minimum of 30 minutes.
4. Preheat your oven to 325°F (165°C). Grease two 9-inch deep-dish pie plates. Roll out two of the dough balls and carefully line the bottom and sides of each prepared pie plate. Ensure the crust isn't too thick to prevent excessive expansion during baking. Roll out the remaining two dough balls into 10-inch circles. Using a sharp knife or pastry wheel, cut the circles into 1/2-inch strips.
5. Pour the ricotta filling evenly into the prepared pie crusts. Begin with the longest strips, arranging the first two in an X shape at the center of each pie. Alternate horizontal and vertical strips, weaving them in an over-and-under lattice pattern. Use the shorter strips for the edges of the lattice. Fold the ends of the lattice strips underneath the edge of the bottom crust and crimp the edges decoratively. Brush the lattice top with milk. Place foil around the edges of the crust to prevent burning.
6. Bake in the preheated oven for 20 to 30 minutes, then remove the foil. Rotate the pies on the rack to ensure even baking. Continue baking until a knife inserted into the center of each pie comes out clean, approximately 25 to 30 minutes longer. Allow the pies to cool completely on wire racks. Refrigerate until ready to serve for the best flavor and texture.

Nutrition

• Calories: 352 kcal
• Fat Content: 13 g
• Fiber Content: 1 g
• Sugar Content: 27 g
• Sodium Content: 220 mg
• Protein Content: 13 g
• Cholesterol Content: 142 mg
• Carbohydrate Content: 46 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g