About this recipe:This pie is traditionally made and eaten around Easter. A sweetcrust pastry case is filled with a rich mixture of eggs, sugar, chocolate chips and ricotta. It's the perfect dessert to enjoy anytime of the year.
Makes: 2 pies
1.35kg ricotta cheese
400g caster sugar
2 teaspoons vanilla extract
45g plain chocolate chips
500g plain flour
5 teaspoons baking powder
200g caster sugar
4 eggs, lightly beaten
1 teaspoon vanilla extract
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Beat the 12 eggs, 400g sugar and vanilla together. Stir in the ricotta cheese and the chocolate chips. Set aside.
Preheat oven to 170 C / Gas 3. Grease two deep pie dishes.
Combine the flour, baking powder and 200g sugar together. Cut in the margarine and mix until the mixture resembles coarse crumbs. Mix in 4 of the eggs and 1 teaspoon of the vanilla. Divide pastry dough into 4 balls and chill (if needed).
Roll out 2 of the balls to fit into the pie dishes. Do not make the pastry too thick as it will expand during cooking and get too thick. Do not flute the edges of the pastry. Roll out the other 2 balls of pastry dough and cut each into 8 narrow strips for the top of the pies. Alternately you can use pastry cutters and place the cut outs on the top of the pies.
Pour the filling evenly into the pie cases. Top each pie with 8 narrow strips of pastry dough. Brush top of pie with milk. Place foil on the edge of crust.
Bake at 170 C / Gas 3 for 20 to 30 minutes then remove foil. Continue to bake for another 25 or 30 minutes or until a knife inserted in the centre comes out clean.