This is a recipe based off of my Grandma’s Ricotta Pie. Ricotta Pie is also known as Italian Cheesecake and is traditionally served on Easter. I didn’t change much from my Grandma’s original recipe except that I baked it in a pie crust, removed the lemon juice and added chocolate chips.
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Grandma's Ricotta Pie
- 3 cups of ricotta
- ½ cup of sugar
- 2 cups of heavy cream
- 2 tablespoons of flour
- 3 eggs separated(yolk in one bowl and whites in another)
- ½ cup of semi-sweet chocolate chips plus a handful more to sprinkle on towards the end
- 1 store bought pie crust
- Confectioners sugar to sprinkle on top in the end.
- Preheat oven to 300 degrees.
- Place the ricotta In a large bowl. Beat until it is creamy.
- Add the sugar and flour to the ricotta. Beat thoroughly.
- Beat the egg yolks until lemon colored. It will take a little while, but they will get lighter in color. Be patient. Fold them into the ricotta.
- Pour the heavy cream into a medium bowl and beat until stiff peaks form. You will basically be making whipped cream at this point.
- Fold the heavy cream into the ricotta.
- Beat the egg whites until stiff and fold into the ricotta.
- Fold in the chocolate chips.
- Place your pie crust into a pie dish.
- Pour the ricotta filling into the dish. Don’t overfill. You may have some filling leftover.
- Bake for one hour.
- Top with the handful of chocolate chips.
- Turn the oven off and leave in for one more hour.
- When it is done it should be firm. Not jiggly.
- Let cool and refrigerate. Sprinkle with lots of confectioners sugar. Serve cold.
Enjoy and Hoppy Easter 🐰
A perfect Easter meal for me would start with an appetizer of Stuffed Mushrooms and an Italian Salad. The main course would be Lasagna Rolls. Of course ending with Grandma’s Ricotta Pie.