2 c. flour
1 tsp. baking powder
1/4 tsp. salt
3/4 c. butter
3 tbsp. brandy
1 1/2 lb. - 3 c. Ricotta (part skim is best)
1 c. sugar
1/4 tsp. salt
4 eggs, slightly beaten
1/2 c. mini semi-sweet chocolate chips (optional)
1 1/2 tsp. vanilla extract
Confectioners sugar

Sift together flour, baking powder, and 1/4 teaspoon salt. Cut in butter until fine. Stir in brandy until dough sticks together. Wrap in wax paper and chill 30 minutes. Roll 2/3 of dough between floured wax paper. Peel off top sheet. Turn dough over a 10 inch pie plate. Gently peel off paper. Fit dough into pan, allowing 1/2 inch overhang.

Combine Ricotta, 1 tablespoon flour and sugar. Stir in eggs. Add chocolate. Roll remaining pastry between floured wax paper. Peel off top paper. Cut pastry into strips. Pour cheese filling into crust. Arrange pastry strips on top; fold edge of bottom crust over ends of strips. Press together and flute. Bake at 375 degrees for 40 to 45 minutes until pie puffs across top and is done. Cool. Refrigerate. Sprinkle confectioners sugar on top.