Italian Easter Ricotta Pie

By zircon50

This Italian Easter Ricotta Pie is a holiday favorite with a sweet cookie-like crust and chocolate chip-studded orange ricotta filling.

Ingredients

• PASTA FROLLA 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

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

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 hr.
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.