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 - sweet, creamy, light ricotta pie with chocolate chips and a touch of orange.
- 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
- 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!
Recipe adapted from Taste of Home Baking Cookbook
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