Sweet Ricotta Pie

    1 hour 45 minutes

    This is a delicious - and slightly unusual - Italian dessert. Mini chocolate bits and lemon rind can be mixed into the batter.

    58 people made this

    Serves: 24 

    • 12 eggs
    • 2 cups (400g) white sugar
    • 2 teaspoons vanilla essence
    • 1 1/2 kg ricotta cheese
    • 1/4 cup miniature dark chocolate chips
    • 4 cups (500g) plain flour
    • 5 teaspoons baking powder
    • 1 cup (200g) white sugar
    • 125g butter
    • 4 eggs, lightly beaten
    • 1 teaspoon vanilla essence

    Preparation:45min  ›  Cook:1hour  ›  Ready in:1hour45min 

    1. Beat the 12 eggs, 2 cups sugar and vanilla essence together. Stir in the ricotta cheese and the chocolate chips. Set aside.
    2. Preheat oven to 170 degrees C. Grease two deep dish pie tins.
    3. Combine the flour, baking powder and 1 cup of the sugar together. Cut in the butter and mix until the mixture resembles coarse crumbs. Mix in 4 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 biscuit cutters and place the cutouts on the top of the pies.
    5. Pour the filling evenly into the pie shells. Top each pie with 8 narrow strips of dough or biscuit cut-outs. Brush top of pie with milk. Cover with foil.
    6. Bake at 170 degrees C for 20 to 30 minutes then remove foil. Continue to bake for another 25 or 30 minutes or until a knife inserted in the centre comes out clean.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (64)


    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 USA and 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 USA and 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 USA and Canada)