Italian Ricotta Pie

Gather all the necessary ingredients before starting to prepare this dessert.

Combine eggs, sugar, and vanilla extract in a large bowl and whisk them together until smooth. Add ricotta cheese and chocolate chips to the mixture, stirring until well incorporated. Set the filling aside for later use.

In a separate bowl, combine flour, sugar, and baking powder. Use your fingers or a pastry blender to work the shortening into the dry ingredients until they resemble coarse crumbs. Mix in beaten eggs and vanilla extract, then divide the dough into 4 equal portions. Wrap each portion tightly in plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease two 9-inch deep-dish pie plates thoroughly. Roll out two of the chilled dough portions and press them into the bottom and sides of each prepared pie plate, making sure not to make the crust too thick. Roll out the remaining two dough portions into 10-inch circles. Use a sharp knife or pastry wheel to cut these circles into thin strips, about 1/2 inch wide.

Pour the ricotta filling evenly into each pie crust. To create a lattice top, start by placing the longest strips of dough in an X pattern in the center of each pie. Alternate adding horizontal and vertical strips, weaving them together in an over-and-under pattern. Use the shortest strips to create the edges of the lattice, then fold the ends under the edge of the bottom crust and flute it. Brush the top of the lattice with milk, covering any exposed edges. Cover the edges of the crust with foil to prevent overbrowning.

Bake the pies in a preheated oven for 20-30 minutes, then remove the foil. Rotate the pies on a wire rack to ensure even baking. Continue to bake until a knife inserted into the center of each pie comes out clean, adding an additional 25-30 minutes to the baking time. Allow the pies to cool completely on wire racks before refrigerating them until serving.