Chocolate Chip Ricotta Pie

A recipe for Chocolate Chip Ricotta Pie! This Italian-American dessert is perfect for Easter and other celebrations with a sweet shortcrust pastry and chocolate chip orange ricotta filling.

I was originally inspired to make this Chocolate Chip Ricotta Pie many years ago after seeing The Parsley Thief’s Easter Ricotta Pie.

It is such a delicious dessert for Easter and other springtime celebrations. The pie is also best after setting in the refrigerator, so it is a perfect make-ahead option.

While I went in a similar style with the chocolate chip ricotta filling, there are many variations ranging from candied citrus to other additions in the filling such as wheat berries or fruit.

Pasta Frolla

The base of this pie uses a sweet shortcrust pastry called Pasta Frolla. The pastry is also the inspiration behind the Argentinian Lattice Tart with the same name.

This enriched dough comes together with a blend of flour, sugar, butter, eggs, and vanilla. There are two egg yolks in addition to another whole egg. Do not toss the egg whites. You will use them in the filling.

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.

To help create the buttery flaky texture, I used a dough blender to cut in the chilled, diced butter. You can also use two forks or the tips of your fingers. Just try to work as quickly as possible to keep the butter from melting. Continue to blend in the butter until the texture becomes coarse and sandy, with no pieces larger than a pea.

If the dough absolutely won’t come together after mixing, slowly add a splash of water or milk, just as needed. Don’t add too much and don’t overwork the dough or it will lose its light, flaky texture.

After bringing the pasta frolla together, form it into two discs- one slightly larger than the other. Wrap the discs in plastic and refrigerate for at least an hour (and up to a couple of days).

If the dough is still too difficult to work with after chilling for an hour, place back in the refrigerator for about 15 minutes before trying again. A cold, rested dough will be easier to handle and roll out without shrinking back.

Assembling the Chocolate Chip Ricotta Pie

I assembled the Chocolate Chip Ricotta Pie in a greased 9 inch (23 centimeter) round springform pan for easy removal.

Roll the crust into a thin sheet and carefully transfer to the prepared pan. If any parts of the crust tear (it can be fragile), gently press back together to seal or patch with any excess pieces of dough. Press well along the bottom and sides to make sure there are no air bubbles.

For the smaller piece of the crust, I cut out strips of dough to make a lattice pattern on top. This is completely optional, but adds a nice touch.

You could also cut out other shapes such as flowers or simply leave it open (and omit the egg wash).

After fully assembling, roll down the excess crust around the sides of the pan to make a more even appearance.

A Few More Tips

Drain the ricotta overnight before using. This will remove any excess moisture and prevent a soggy filling. I did this by placing a fine mesh sieve lined with a coffee filter (or cheesecloth) over a medium bowl. After adding the ricotta to the sieve, cover and transfer the bowl to the refrigerator overnight.

The amount of chocolate chips is a general guideline. Add more or less if desired.

Place the springform pan on a rimmed baking sheet before transferring to the oven. This is a precaution in case any butter or filling seeps out, so it doesn’t end up on the bottom of your oven.

Once the pie has baked until just set, turn off the oven and prop open the door to allow it to cool for 30 minutes before removing. This will avoid any sudden temperature changes that may shrink or crack the center.

After completely cooling the Easter Ricotta Pie, carefully separate the crust from the edges using the blunt side of a knife before removing from the springform pan. If any parts of the edges are stuck, the pie may tear if you remove it too quickly.

I dusted the top of the pie with ground cinnamon before serving, but you could also add a coating of powdered sugar. It is delicious alongside a dollop of whipped cream.

Either serve chilled or bring to room temperature first (I personally prefer the texture at room temperature).

Looking for more Easter recipes?

Try my:

• Paashaasbroodjes (Easter Bunny Bread)
• Chocolate Peanut Butter Eggs
• Húsvéti Kalácskoszorú (Hungarian Easter Wreath)

This recipe was originally posted in March 2013 and updated in April 2025.

Chocolate Chip Ricotta Pie Recipe

Adapted from The Parsley Thief

Print Pin

5 from 1 vote

Chocolate Chip Ricotta Pie

A recipe for Chocolate Chip Ricotta Pie! This Italian-American dessert is perfect for Easter and other celebrations with a sweet shortcrust pastry and chocolate chip orange ricotta filling.

Course Dessert

Cuisine Italian-American

Keyword cheese, chocolate chip, Easter, Italian, Italian-American, pie, ricotta

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Resting Time: 3 hours hours 30 minutes minutes

Total Time 4 hours hours 50 minutes minutes

Servings 1 (9 inch) pie

Ingredients

Crust:

• 3 cups (375 grams) all-purpose flour
• 1/2 cup (100 grams) granulated sugar
• 1 teaspoon baking powder
• pinch salt
• 12 tablespoons (170 grams) unsalted butter chilled and diced
• 2 large egg yolks
• 1 large egg
• 1 teaspoon vanilla extract

Filling:

• 1 1/2 pounds (24 ounces, 680 grams) ricotta cheese drained in a sieve overnight in the refrigerator
• 3/4 cup (175 grams) granulated sugar
• 1 1/2 teaspoons vanilla extract
• Zest from 1 orange
• 1/4 teaspoon ground cinnamon
• 2 large eggs
• 2 large egg whites
• 1/2 cup (80 grams) mini semi-sweet chocolate chips

Topping:

• 1 large egg
• ground cinnamon or powdered sugar, for sprinkling
• whipped cream for serving

Instructions

To make the crust:

• In a large bowl, combine the flour, sugar, baking powder, and salt.
• Cut in the chilled butter using a pastry blender, forks, or tips of your fingers to create a coarse mixture similar to sand with no pieces larger than a pea.
• Mix in the egg yolks, one at a time, then the egg and vanilla extract until a firm dough comes together. If it is just too crumbly and won't form a dough after mixing, slowly add a small splash of water or milk until smooth.
• Split the dough into two pieces, with one slightly larger. Shape each piece into a flattened disc, wrap in plastic, and refrigerate until chilled, 1-2 hours.

To make the filling:

• In a large bowl, combine the drained ricotta, sugar, vanilla extract, orange zest, and cinnamon.
• Fold in the eggs, egg whites, then the chocolate chips until evenly combined. Set aside.

To assemble the Chocolate Chip Ricotta Pie:

• Preheat oven to 350˚F (180˚C) and grease a 9-inch (23 centimeter) round springform pan with butter.
• On a lightly floured surface, roll the larger disc of dough into a thin round sheet about 1/4 inch (6 millimeters) thick.
• Gently transfer to the prepared pan, using your fingers to press the crust completely against the bottom and sides, making sure there are no air bubbles or gaps. If the dough tears, gently press back together or use any excess pieces of dough from the edges to patch.
• Pour the filling into the crust, using a spatula to make sure the mixture is evenly spread across the pan.
• On a lightly floured surface, roll the second piece of dough into round sheet about 1/4 inch (6 millimeters) thick. Cut into 3/4 inch (2 centimeter) wide strips. Place the strips over the filling in a lattice pattern. Neatly fold or roll down the edges around the side of the pan, cutting away any excess.
• In a small bowl, beat the egg to make the egg wash.
• Brush the egg wash gently over the lattice pattern and around the edges of the crust.
• Place the springform pan on a rimmed baking sheet and transfer to the preheated oven.
• Bake until the filling just sets in the center and the crust becomes golden brown, about 45 minutes to 1 hour.
• Turn off the oven and prop open the door. Allow the pie to cool in the oven for 30 minutes before removing to room temperature. Once cooled to room temperature, refrigerate for at least 2 hours to chill and set further.
• Gently use the blunt side of a knife to separate the crust from the edges of the pan before removing.
• Serve the Chocolate Chip Ricotta Pie chilled or at room temperature with an additional dusting of ground cinnamon and a dollop of whipped cream, if desired.