Ricotta Pie (Old Italian Recipe)

    1 hour 30 mins

    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.

    44 people made this

    Serves: 24 

    • 1350g ricotta cheese
    • 12 eggs
    • 2 cups (450g) caster sugar
    • 2 teaspoons vanilla extract
    • 1/4 cup (45g) miniature semisweet chocolate chips
    • 4 cups (500g) plain flour
    • 5 teaspoons baking powder
    • 1 cup (225g) caster sugar
    • 1/2 cup (110g) shortening
    • 4 eggs, lightly beaten
    • 1 teaspoon vanilla extract

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Beat the 12 eggs, 2 cups sugar and vanilla or lemon extract together. Stir in the ricotta cheese and the chocolate chips. Set aside.
    2. Preheat oven to 165 degrees C (325 degrees F). Grease two deep dish pie tins.
    3. Combine the flour, baking powder, and 1 cup of the sugar together. Cut in the shortening and mix until the mixture resembles coarse crumbs. Mix in 4 of the eggs and 1 teaspoon of the vanilla. Divide dough into 4 balls and chill (if needed).
    4. Roll out 2 of the balls to fit into the pie tins. Do not make the crust too thick as it will expand during cooking and get too thick. 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.
    5. Pour the 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. Place foil on the edge of crust.
    6. Bake at 165 degrees C (325 degrees F) for 20 to 30 minutes then remove foil. Continue to bake for another 25 or 30 minutes or until a knife inserted in the center comes out clean.

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    Reviews in English (60)


    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.  -  12 Dec 2002  (Review from Allrecipes US | Canada)


    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!  -  27 Mar 2002  (Review from Allrecipes US | Canada)


    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.  -  17 Apr 2001  (Review from Allrecipes US | Canada)