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 Recipe
Ingredients
- 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
Your photos make me eat the whole Easter pie!!! It is gorgeous and seems very, very delish, Roxana!
So this was well worth the wait from when you mentioned last week it was coming! I love love ricotta desserts and can’t wait to try out this version – beautiful 🙂
I love this pie. It looks wonderful, and I totally have to go check out the recipe
Oh my! This is my kind of pie! Love it!!
Roxana, this looks incredible! Hopping over to get the recipe!!
This sounds really delicious! I’m going to have to give it a try.
That pie looks so creamy and yummy!!!
ps: Your new header is simply adorable!!!
How delicious, I love the orange in this pie! Perfect for Easter!
I’m a cheesecake kind of girl all the way and this looks wonderful, Roxana! So festive too!
Are you sure you’re not Italian, Roxana? That is one heck of an Italian Easter Pie!! Lovely!!!
Wow! This pie looks delicious. The texture of the pie in the photos looks spectacular!
Love these flavors too! I think your pie would make a perfect dessert for an Italian themed Easter meal which is making me realize how much I love Italian food including the wonderful desserts;-)
Your Italian pie is beautiful. this is one of our favorite desserts all year round. Perfect idea for your guest post:)
This looks so good right now! I love the texture ricotta gives to cakes…so moist. This is a perfect slice for Easter, Italian-style of course – a more subdued version compared to the more decadent North American ones, I guess 🙂
Yum this pie looks fabulous, love the orange in it.
Mmm, this pie looks heavenly. Yum!
This pie looks beyond Scrumptious!
This Easter pie looks wonderful! I had no time to make dessert today so I am feeling especially deprived after seeing this pie. 🙁
This cheesecake looks lovely! I adore ricotta cheesecakes and your hints of chocolate and orange. Gorgeous!
I’m always up for trying anything Italian and this is no exception. It looks and sounds super interesting! And so beautiful, too.
Yum, Roxanna – your photos and description have my mouth watering!
Roxana- Thanks so much for sharing this incredible recipe on my blog along with your stunning photography. It was such a pleasure to have you!
OMG! I want a big slice of this right now! 🙂
Making this for Easter this year and was wondering if it would be ok to fold the chips in instead of placing them on top (just for aesthetic purposes). Sorry for such a silly question, just wanted to make sure since ricotta pies can be finicky. Thanks!
Hi Lindsay,
Sure you can fold the chocolate chips, if that’s what you prefer.
I’m part Sicilian but have never made a ricotta pie. I made your recipe for Easter dessert and it is amazing! I think this is my new favorite Italian dessert. I didn’t have orange extract so I used fresh squeezed orange juice and tasted delish.