Italian Sweet Ricotta Pie

Italian Sweet Ricotta Pie



2 pies

    • 1.35kg ricotta cheese
    • 12 eggs
    • 400g caster sugar
    • 2 teaspoons vanilla extract
    • 45g plain chocolate chips
    • 500g plain flour
    • 5 teaspoons baking powder
    • 200g caster sugar
    • 110g margarine
    • 4 eggs, lightly beaten
    • 1 teaspoon vanilla extract

Directions for  Italian Sweet Ricotta Pie

  1. Preheat oven to 200 degrees C / gas mark 6.
  2. Beat the eggs in a large bowl and add the courgettes, onions, parsley and cheese; mix well.
  3. Pour the oil into a medium-sized baking tin and spread it around until it coats the tin.
  4. Divide the pastry into two pieces. Roll out one sheet of pastry and place on the bottom of the baking tin, trimming the edges if necessary.
  5. Now spread the filling onto the pastry. Seal the pie with the other layer of pastry and trim the edges.
  6. Brush the top of the pie with beaten egg yolk. Pierce the top layer with a fork and bake for about 40 minutes until it becomes crisp and light golden.
  7. Serve hot.