Italian Easter pie – sweet, creamy, light ricotta pie with chocolate chips and a touch of orange.
Every time I see a cheesecake recipe my heart skips a beat. My all time favorite dessert is chocolate cheesecake and if I have to choose a recipe from my blog as a favorite I’d probably go with the brownie bottom cheesecake. This Italian Easter pie somehow made its way to top 5 favorite desserts and that says a lot considering there are at least 150 dessert recipes shared on this blog
The taste it’s very similar to the chocolate and orange ricotta cookies I’ve shared a few weeks ago. The filling it’s creamy like a cheesecake but lighter. And the orange touch makes it so flavorful, so irresistible.
Recipe originally posted on my friend Nikki’s blog
Italian Easter pie
Yields one 9 inch pie
Italian Easter pie - sweet, creamy, light ricotta pie with chocolate chips and a touch of orange.
15 minPrep Time
50 minCook Time
3 hrTotal Time
Save RecipeIngredients
- 1 2/3 cup (200 grams) cups all-purpose flour
- 2 tbsp granulated sugar
- 1/2 cup (113 grams) cold diced butter
- 2 eggs
- pinch of salt
- pinch of baking powder
- 15 oz (425 grams) ricotta cheese
- 1 cup (200 grams) granulated sugar
- 1 tbsp all-purpose flour
- 1 tbsp grated orange zest
- 1 tsp orange extract
- 4 eggs
- 2/3 cup dark chocolate chips
Instructions
- To make the pie crust add all the ingredients to a food processor. Pulse for about 2 minutes until it forms a ball.
- Wrap the dough in plastic and refrigerate for about 1 hour.
- When the dough is chilled, place it on a lightly floured surface and roll it out in a 10 inch diameter circle. Cover the bottom and the sides of a 9 ” pie pan. Cover with plastic wrap and refrigerate for few more minutes.
- In the meantime heat the oven to 350F.
- In a mixing bowl combine the ricotta cheese, sugar, flour, orange zest and orange extract.
- In another mixing bowl whisk the eggs, until creamy yellow in color, around 5 minutes. Fold the eggs into the cheese mixture.
- Pour the filling into the pie crust, sprinkle the chocolate chips on top, slightly press them in.
- Bake for 50 minutes without opening the oven.
- When the time is up, turn off the oven, crack open the door and let the pie completely cool. Just before serving dust with powder sugar.
- Slice and enjoy!
Notes
Recipe adapted from Taste of Home Baking Cookbook
If you enjoyed this Ricotta pie, you may also like
Chocolate and orange ricotta cookies
Ricotta tart with honey and figs
Sending love your way,
Roxana
Comments