Ricotta Pie
Ricotta Pie
Old Italian Recipe
Ingrediënten
Servings: 24 / Yield: 2 deep-dish pies
- Pie Filling:
- 12 large eggs
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 3 pounds ricotta cheese
- ¼ cup miniature semisweet chocolate chips or to taste
- Sweet Crust:
- 4 cups all-purpose flour
- 5 teaspoons baking powder
- 1 cup white sugar
- ½ cup shortening chilled
- 1 tablespoon shortening chilled
- 4 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Instructies
- 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.
- Set aside.
- Combine the flour, baking powder, and 1 cup sugar.
- 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 the dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
- Preheat the 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 the top of the pie with milk for shine, if desired.
- Place foil on the edge of the crust.
- Bake in the 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.
Notes / Tips / Wine Advice:
Nutrition Facts Per Serving:
- Calories: 352.1
- Protein: 12.9g (26% DV)
- Carbohydrates: 45.6g (15% DV)
- Fat: 13.4g (21% DV)
- Cholesterol: 141.6mg (47% DV)
- Sodium: 220.1mg (9% DV)
