| Total: | 4 hr 10 min |
| Prep: | 10 min |
| Cook: | 4 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold vegetable shortening, cut into bits
- 1 large egg, beaten lightly
- 2 to 3 tablespoons ice water
- 1 1/2 pounds ricotta, drained well
- 3/4 cup sugar
- 5 large eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 cup diced candied fruit
- 1/2 cup semisweet chocolate chips
Instructions
- To make the pie crust: Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm.
- On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.
- Preheat the oven to 350 degrees. In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit and chocolate chips. Pour the filling into the pie shell.
- Bake the pie for 45 minutes, or until just set. Let cool and chill.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 488 |
| Total Fat | 25 g |
| Saturated Fat | 11 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 1 g |
| Sugar | 31 g |
| Protein | 14 g |
| Cholesterol | 146 mg |
| Sodium | 208 mg |
Reviews
I’m use to making pies with fruit filling so this was different to try but it was very tasty! I used a 9″ pie plate that is on the deeper side; the crust was sufficient for the plate and the filling was plenty as well. I used one cup of chocolate chips instead of the candied fruit and preferred that. I did find the pie took much longer than 45 minutes at 350 degrees; I baked it for roughly 70 minutes. I also found the chocolate chips sunk to the bottom of the pie but a baker friend of mine told me by tossing my chips in flour next time and then adding to batter, it keeps the chips from sinking. Make sure you cover your crust along the edges as well since it’s baking for a bit. That way the crust doesn’t bake too long. It was a nice pie!
It was delicious! Making it again for hubby!
Tasted just like my grandmothers did!! Highly recommended..
The pie was very tasty in the end but the directions need to be adjusted. The recipe could easily fill two 9″ pie crusts as mine was overflowing from the pan. I used the Pillsbury ready-made dough crusts. There was no way that the pie would take 4 hours to bake. In 20 minutes, the crust was browning and was still soft in the middle. At 40 minutes it still wasn’t done as the center was jiggly (but it smelled good). I had to cover the crust with tinfoil to continue to bake it. But then the foil stuck to the top.
However, I made it for Thanksgiving and everyone liked it. My Italian nonna always made a delicous ricotta pie and I couldn’t locate the recipe. Hers always had the lattice crust on top so I suppose you could take the dough from the second crust and cut strips to form the lattice.
I would like to try it again with improved directions.
My ricotta pie is in the oven looking good. really needs the hour to bake and it is similar to my mother in laws. the crust was easier than hers but the filling required more eggs. Can’t wait to taste it!
linda
I made this twice over the holidays using store bought pie crusts and it turned out great. I doubled the chocolate chips and didn’t use the dried fruit. The ricotta cheese purchased at the grocery store did not require draining. This one recipe made two whole pies. I found the cooking time to be closer to an hour. I can’t wait to make them again!
I cheated and used store bought pie crust. It came out great. Everyone loved it and its soo easy to make. Nice change from the usual dessert. I will keep this recipe forever and i have shared it with many.
my ricotta pie was a little dry and the crust was a little thick. What did I do wrong.
This recipe is identical to the one listed under Mario’s show. It’s from the Scorsese cookbook. If you want to read the reviews, search that recipe (also called Ricotta Pie)