This Ricotta Pie is a treasured classic that harks back to the old Italian kitchens where every dessert was made with heart and heritage. Imagine a rich, creamy filling made from fresh ricotta cheese blended with eggs, sugar, and vanilla, accented by the delicate sweetness of miniature semisweet chocolate chips. The filling has a smooth, custard-like texture that melts in your mouth, evoking memories of family gatherings and timeless traditions. Each bite is a journey into the flavors of Italy, where simplicity and quality ingredients come together to create something truly special. The pie’s filling is not overly sweet but perfectly balanced to highlight the natural creaminess of the ricotta, making it an ideal dessert for those who appreciate authentic Italian flavors.
Complementing the luscious filling is a sweet, tender crust that provides the perfect textural contrast. Made from a blend of all-purpose flour, white sugar, and baking powder, the crust is enriched with chilled shortening and eggs to yield a delicate, flaky base. The dough is divided into portions to create both the bottom crust and an elegant lattice top, which is carefully woven over the filling. The lattice not only adds visual appeal but also a satisfying crunch with every bite. Whether served at a festive family dinner or enjoyed as a special treat with a cup of espresso, this Ricotta Pie is a celebration of traditional Italian craftsmanship and culinary passion.
Why You’ll Love This Recipe:
• Traditional Flavor: A true Italian classic with a rich, creamy ricotta filling accented by chocolate chips.
• Elegant Lattice Crust: A beautifully woven top that adds a delightful crunch and visual charm.
• Perfect Balance: Not overly sweet, allowing the natural flavors of ricotta and vanilla to shine.
• Versatile Dessert: Ideal for festive occasions, family gatherings, or a cozy treat with coffee.
• Homemade Touch: Crafted from scratch with love, capturing the essence of old-world Italian baking.
Ingredients
For the 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)
For the Sweet Crust:
• 4 cups all-purpose flour
• 1 cup white sugar
• 5 teaspoons baking powder
• ½ cup shortening, chilled
• 1 tablespoon shortening, chilled
• 4 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 tablespoon milk
Directions
1. Gather the Ingredients:
Collect all ingredients for both the filling and the crust before beginning.
2. Make the Filling:
In a large bowl, beat the 12 eggs, 2 cups sugar, and 2 teaspoons vanilla extract together until smooth. Stir in the 3 pounds of ricotta cheese and ¼ cup of miniature semisweet chocolate chips. Mix until the filling is well combined, then set aside.
3. Make the Crust:
In another large bowl, combine 4 cups all-purpose flour, 1 cup white sugar, and 5 teaspoons baking powder. Cut in the chilled shortening (½ cup plus 1 tablespoon) until the mixture resembles coarse crumbs. Mix in the 4 lightly beaten eggs and 1 teaspoon vanilla extract until a dough forms. Divide the dough into 4 balls, wrap each in plastic wrap, and chill for at least 30 minutes.
4. Preheat and Prepare Pie Plates:
Preheat the oven to 325°F (165°C). Generously grease two 9-inch deep-dish pie plates.
5. Roll Out and Assemble the Crust:
Roll out two of the dough balls on a lightly floured surface to line the bottom and sides of each prepared pie plate. Aim for a thin layer to allow for expansion during baking. Roll the remaining two dough balls into 10-inch circles. Using a sharp paring knife or pastry wheel, cut these circles into ½-inch strips for the lattice top.
6. Fill and Lattice the Pies:
Pour the ricotta filling evenly into the pie crusts. Starting with the longest dough strips, lay the first two in an X in the center of each pie. Alternate horizontal and vertical strips in an over-and-under pattern to create a lattice, using the shorter strips around the edges. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust. Brush the top of the lattice with 1 tablespoon milk. Optionally, arrange foil along the edges of the crust to prevent over-browning.
7. Bake the Pies:
Place the assembled pies in the preheated oven and bake for 20 to 30 minutes. Then remove the foil from the edges, rotate the pies on the rack for even baking, and continue to bake until a knife inserted in the center comes out clean, approximately 25 to 30 minutes more.
8. Cool and Refrigerate:
Remove the pies from the oven and cool completely on wire racks. Once cool, refrigerate the pies until ready to serve.
Tips
• Room Temperature Ingredients: Ensure eggs and shortening are at room temperature for a smoother dough.
• Chilling the Dough: Allow the dough balls to chill for at least 30 minutes; this makes them easier to roll out and work with.
• Even Rolling: Roll the dough evenly to maintain a consistent thickness, which is key to a uniform crust.
• Lattice Technique: For the lattice top, use the longest strips for the center design and the shorter strips for the edges. Crimp the edges carefully to seal the pie.
• Baking Check: Begin checking for doneness with a knife or toothpick at the 20-minute mark after removing the foil to avoid overbaking.
Storage Options
• Refrigeration:
• Once completely cooled, cover the pie tightly with plastic wrap or store in an airtight container.
• Refrigerate for up to 3 days.
• Serve chilled or at room temperature.
• Freezing:
• While best enjoyed fresh, slices can be frozen in an airtight container for up to 1 month.
• Thaw in the refrigerator overnight before serving.
Enjoy this timeless Ricotta Pie as a tribute to old Italian culinary traditions—a dessert that marries creamy ricotta, delicate chocolate accents, and a beautifully woven lattice crust into one unforgettable treat.
