Simply put, this chili tastes the greatest. Compared to beef chili, my family prefers it. I enjoy setting out toppings like chopped onion, cilantro, bell pepper, cheese, and sour cream so that people may help themselves.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 3 hrs |
| Total Time: | 4 hrs 35 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 2 cups all-purpose flour
- ½ cup white sugar (Optional)
- ½ cup shortening
- 2 large eggs
- 1 ½ teaspoons baking powder
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 2 (16 ounce) containers ricotta cheese
- ¾ cup white sugar (Optional)
- 2 large eggs
- 2 teaspoons ground cinnamon (Optional)
- 2 teaspoons vanilla extract
- 1 pinch ground cinnamon, for garnish (Optional)
- 1 pinch white sugar, for sprinkling (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flour, 1/2 cup sugar, shortening, 2 eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a bowl until dough comes together.
- Press dough into a 9-inch pie dish, reserving about 1 tablespoon of dough for topping.
- Beat ricotta cheese, 3/4 cup sugar, 2 eggs, 2 teaspoons cinnamon, and 2 teaspoons vanilla extract in a bowl until smooth; pour cheese filling into prepared pie dish.
- Divide reserved dough into 3 balls. Flatten balls and arrange atop pie filling.
- Sprinkle a pinch of cinnamon and a pinch of sugar over pie, if desired.
- Bake in the preheated oven until crust is golden brown and filling begins to firm, about 75 minutes.
- Chill pie in refrigerator until fully firm, about 3 hours.
- The pie is not firm when removed from oven but will firm up after chilling for a few hours.
Nutrition Facts
| Calories | 549 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 10 g |
| Sodium | 560 mg |
| Sugars | 32 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Very good
This was delicious. I made according to the recipe, but added 1/4 C flour to the filling because my ricotta was very soft. I rolled out my crust and made a lattice top, so the bottom crust was not too thick. If you cannot manage a lattice top crust, I would suggest at least rolling (not patting) the bottom crust. My family raved about this pie.
I liked the pie yet I thought that the crust was too thick so the next time I made it I made half the crust and liked it better. I also added some mini chocolate chips.
Lovely pie. I added half of the ricotta as specified as ididnt have enough in the fridge but it came out perfect.
I made this as written no changes. It was a hit at my house! The next time I make it I will just cut out a shape in the remaining dough and set it in the center. Without a picture I didn’t know where to put the 3 circles of dough and as you can see from the pic I posted,they look kind of silly!
…this was just like my Italian grandmother’s recipe…now we change it a bit with 8 oz ricotta and 8 oz of mascarpone…and then put about 1/2 cup of dark chocolate chips in the pie too. We are from Bari, Italy; there for the differing cheeses.