Author: Nikki
Pie crust
- 1⅔ cup (200 grams) cups all-purpose flour
- 2 tbsp granulated sugar
- ½ cup (113 grams) cold diced butter
- 2 eggs
- pinch of salt
- pinch of baking powder
Ricotta Filling
- 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
- ⅔ 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 350 degrees F.
- 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, for about 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
Recipe by Chef in Training at https://www.chef-in-training.com/italian-easter-pie/
3.3.3070