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.
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.