At Easter time, my great-grandmother, Angelina, would make these pies. I, unfortunately didn't get to know her, but learned a lot about her through my grandmother and my mother. This is one of her many recipes I inherited. —Nicole D'Ambola
1 1/2 cups
milk or heavy cream
In This Recipe
The whiskey is optional. You may eliminate and in place of it, I put chocolate chips in the batter, which, fall the the bottom of the pie and give the pie a decedent bite of chocolate at the bottom of the pie.
For the pie crust, in the mixer, with a paddle attachment, blend the 3 eggs and 1/2 cup sugar, until its pale, about 8 minutes. Switch to a dough hook and add in the flour and baking powder, mix well and add in the milk or heavy cream until a ball forms and the mixture pulls away from the sides of the mixing bowl. Add the liquid slowly so its not oversaturated. Once the ball forms, take the dough and wrap it inside plastic wrap, in a disk form, and refrigerate for 1 hour or overnight.
Make the filling while the dough rests. Put the Ricotta cheese in a strainer lined with cheesecloth and drain for 30 minutes or overnight.
Put the drained ricotta in a large mixing bowl and mix in the 12 eggs really well, until blended. Add in the 3 cups of sugar and blend well again so the sugar is not grainy in the mixture. If you are using alcohol, add now. Add in the dash of cinnamon, vanilla and salt. Mix for another 5 minutes. If using chocolate chips, pour into batter now and mix for 20 seconds.
Roll out the dough on a floured board and put the dough in a 9 inch pie place. Pour the ricotta mixture into each pie plate and bake at 300 degrees for 1 hour and 15 minutes. Cool completely.