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Italian Easter Ricotta Pie

Servings 1 (9 inch) pie

Ingredients

Crust:

  • 3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • pinch salt
  • 12 tablespoons unsalted butter chilled and diced
  • 2 egg yolks
  • 2 eggs

Filling:

  • 1 pound ricotta cheese drained in colander overnight in refrigerator
  • 1/2 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1 orange zest
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips

Topping:

  • 1 beaten egg
  • Ground cinnamon for sprinkling

Instructions

To make the crust:

  • In a medium bowl, combine the flour, sugar, baking powder, and salt.
  • Cut in the chilled butter using a pastry blender, forks, or fingers to create a coarse mixture. Add the egg yolks, one at a time, then the eggs until well combined. 
  • Split the dough into two pieces, with one slightly larger. Shape each piece into a flattened circle, wrap, and refrigerate for 1-2 hours.

To make the filling:

  • In a large bowl, combine drained ricotta, sugar, cinnamon, and orange zest. Mix in the eggs and vanilla extract. Fold in the chocolate chips.

To assemble the pie:

  • Preheat oven to 325˚F and lightly grease a 9 inch round pan with removable bottom.
  • On a floured work surface, roll the larger piece of dough into a 1/8 inch thick circle. Gently place in the 9 inch pan, using your fingers to press the crust to fit into the bottom of the pan. Fold the top of the crust over the edges of the pan.
  • Pour the filling into the crust, using a spatula to evenly distribute.
  • On a floured surface, roll the second piece of dough into a 1/8 inch thick circle. Cut into 1/2 inch wide strips. Place the strips over the filling in a lattice pattern. Neatly fold in the edges of the bottom crust, cutting away any excess.
  • Brush the crust with the beaten egg. Bake in preheated oven until the filling sets and the crust turns golden brown, about 1 hour. Let cool in pan 15 minutes before removing to wire rack. Refrigerate when cool. Serve chilled, dusted with additional ground cinnamon if desired.