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.
so yummy - 27 Apr 2014
This recipe is indeed an old itilian recipe. MY mother in law is from Italy and I have made one very similar for many years. I will try this one for this Easter. This kind of cheese pie is very different from a regular cheam cheese pie, I think you have to either hate it or love it. We love it. We have it for Easter as a tradition . It does have an eggy taste but thats what it is supposed to have. Try it you will like it. - 12 Dec 2002 (Review from Allrecipes US | Canada)
I made this recipe last Easter and was so happy to find it again on this web site (after misplacing it) that I signed up. I did not find it "eggy" at all. It came out just like the ricotta pies we had at Easter when I was a kid, delicious! - 27 Mar 2002 (Review from Allrecipes US | Canada)