Ricotta Pie

Ricotta Pie


Makes 2 deep-dish pies

Ingredients
3 pounds ricotta cheese
12 eggs
2 cups white sugar
2 teaspoons vanilla extract
1/4 cup mini semisweet chocolate chips
4 cups all-purpose flour
5 teaspoons baking powder
1 cup white sugar
1/2 cup shortening
4 eggs, lightly beaten
1 teaspoon vanilla extract

Directions
1 Beat the 12 eggs, 2 cups sugar and vanilla or
lemon extract together. Stir in the ricotta
cheese and the chocolate chips. Set aside.

2 Preheat oven to 325 degrees F (165 degrees C).
Grease two deep dish pie plates.

3 Combine the flour, baking powder, and 1 cup
of the sugar together. Cut in the shortening
and mix until the mixture resembles coarse
crumbs. Mix in 4 of the 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
pans. 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 cookie cutters and
place the cutouts on the top of the pies.

5 Pour the filling evenly into the pie crusts.
Top each pie with 8 narrow strips of dough or
cookie cut-outs. Brush top of pie with milk
for shine. Place foil on the edge of crust.

6 Bake at 325 degrees F (165 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 center comes out clean.