In love with ricotta? Try it in a pie! This old school Italian ricotta pie makes for a delicious desert for any occasion.
Recipe takes 3 hours
2 cups confectionary sugar
2 teaspoons vanilla extract
3 pounds ricotta cheese
1/4 cup miniature semisweet chocolate chips, or to taste (optional)
5 teaspoons baking powder
1 cup white sugar
1/2 cup shortening, chilled
1 tablespoon shortening, chilled
4 eggs, lightly beaten
1 teaspoon vanilla extract
1 tablespoon milk
41/4 cups all purpose flour
Beat the 12 eggs, 2 cups sugar and vanilla extract together in a big bowl. Next, stir the ricotta and chocolate chips (you can use 1 tablespoon of fresh lemon zest instead). Then set aside.
Combine the flour, baking powder, and 1 cup sugar together. 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 dough into 4 balls, wrap in plastic, and chill for at least 30 minutes
Preheat oven to 330 degrees. Prepare two deep-dish pie plates with grease.
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 of cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
Bake in 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.