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Ricotta Pie Recipe

Ricotta Pie

Recipe Courtesy Catherine Scorsese, Georgia Downard, Georgia Scorsese; Italian-American: The Scorsese Family Cookbook; Simon & Schuster; 1997

Show: Ciao America with Mario Batali

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on April 15, 2011

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    Very close to what my Nana made. I recommend chopped or grated chocolate in place of chips. That was how my Nana made it, and the chocolate did not sink to the bottom and, instead, was dispersed throughout.
    We always topped it with a lattice on top, too!

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  • on January 01, 2009

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    It was definitely just okay. The fruit and chocolate all sank to the bottom and made the top simple, but not as pretty as i thought it would be. the candied fruit tasted funny, but i liked the chocolate chips. Splurge on good chocolate chips. I used pre-made dough and it turned out really well. the pie is good somewhat warm.

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  • on December 02, 2007

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    This had a very nice flavor. It wasn't quite the texture that I expected. It was a little more 'custard-y' that I am used to. Still very tasty. I did not put in candied fruit.

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  • on April 06, 2007

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    good pie

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  • on December 31, 2006

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    This was so easy to make. i made it for the guys at my husbands work & they all loved it. I'm so glad they saved me a piece. I used store bought crust & left out the candied pieces. It was soo yummy!!

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  • on February 24, 2006

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    It took longer than specified but none the less, very addicting.

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  • on February 21, 2006

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    cook pie for 30 mins. let it rest and then put it back in for another 15 mins to complete cooking time. (rest should be no longer than 10 minutes.

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  • on April 09, 2005

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    iwas looking for a recipe for my husband because he loves ricotta pie. it was so easy to follow. it took no time to prepare and tasted wonderful. i really reccomend this recipe if you are looking for a great desert that will blow your family or guests away.

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