Ricotta Pie (Old Italian Recipe)

Recipe View Gather all ingredients to ensure a smooth cooking process. (5 minutes)

Recipe View Prepare the filling: In a large bowl, beat together 12 large eggs, 2 cups of sugar, and 2 teaspoons of vanilla extract until light and well combined. Gently stir in 3 pounds of ricotta cheese and 1/4 cup of miniature chocolate chips. Set aside. (15 minutes)

Recipe View Make the crust: In a separate large bowl, combine 4 cups of flour, 1 cup of sugar, and 5 teaspoons of baking powder. Cut in 1/2 cup of chilled shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (15 minutes)

Recipe View Incorporate the wet ingredients: Mix in 4 lightly beaten eggs and 1 teaspoon of vanilla extract until just combined. (5 minutes)

Recipe View Chill the dough: Divide the dough into 4 equal balls, wrap each in plastic wrap, and chill in the refrigerator for at least 30 minutes. This will make the dough easier to handle. (30 minutes)

Recipe View Preheat and prepare: Preheat your oven to 325 degrees F (165 degrees C). Grease two 9-inch, deep-dish pie plates. (5 minutes)

Recipe View Roll and line the pie plates: On a lightly floured surface, roll out two of the dough balls and carefully line the bottom and sides of each prepared pie plate. Trim any excess dough. (20 minutes)

Recipe View Create the lattice: Roll out the remaining two dough balls into 10-inch circles. Using a sharp knife or pastry wheel, cut the circles into 1/2-inch wide strips. (15 minutes)

Recipe View Assemble the pies: Pour the ricotta filling evenly into the prepared pie crusts. Begin creating the lattice top by laying the longest strips of dough in an 'X' shape in the center of each pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shorter strips for the edges. (25 minutes)

Recipe View Finishing touches: Fold the ends of the lattice strips under the edge of the bottom crust and crimp or flute the edges to seal. Brush the lattice top with milk for a golden finish. Arrange foil around the edges of the crust to prevent burning. (10 minutes)

Recipe View Bake: Bake in the preheated oven for 20 to 30 minutes, then remove the foil. Rotate the pies on the rack for even baking. Continue baking for another 25 to 30 minutes, or until a knife inserted into the center comes out clean. (55 minutes)

Recipe View Cool and refrigerate: Let the pies cool completely on wire racks before refrigerating until ready to serve. This allows the filling to set properly. (2 hours)