Torta di Ricotta -- Ricotta Pie

Instructions

Crust:
Shift together the flour and salt. Add the shortening, blending well with a pastry blender. Add the whole eggs and egg yolks, slightly beaten, to the mixture. Blend well. Press the crust mixture into the bottom and sides of a 9” pie pan. There should be enough crust for 3-4 pies. The crust not used will freeze well.

Filling:
Beat ricotta on medium speed until very smooth. While still beating slowly add the sugar, then slowly add the milk and the vanilla extract. Divide mixture into 2 equal halves. Beat egg yolks slightly and add to one of the halves of the mixture. Beat egg whites until soft peaks from and fold into the other half of the ricotta mixture.

To the crust lined pie pans, add first the ricotta/egg yolk mixture. Then gently add the ricotta/egg white mixture to the top of the other mixture, reserving about 1 cup of the ricotta/egg white mixture. Mix the melted chocolate to the reserved cup of ricotta/egg white mixture and drip, by spoonfuls, on the top of the pie. With a knife, gently swirl the chocolate mixture through the top layer, forming a marble pattern. Bake at 375°F for about a ½ hour or until a knife blade comes out clean. Chill.

Author's Comments

This recipe came from an old friend of the family, or our “goomba”, as we used to say. Although he was not that crazy about sweets, he swore by this recipe, and stated it came from his grandmother, and she brought it over from Sicily. It is an extremely rich pie, with all the eggs and egg yolks, but also very light. It was usually reserved for special occasions as it was a bit of a chore to make. Take the time to do it . . . You will like it.

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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