Italian Easter Pie
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
  1. To make the pie crust add all the ingredients to a food processor. Pulse for about 2 minutes until it forms a ball.
  2. Wrap the dough in plastic and refrigerate for about 1 hour.
  3. 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.
  4. In the meantime heat the oven to 350 degrees F.
  5. In a mixing bowl combine the ricotta cheese, sugar, flour, orange zest and orange extract.
  6. In another mixing bowl whisk the eggs, until creamy yellow in color, for about 5 minutes. Fold the eggs into the cheese mixture.
  7. Pour the filling into the pie crust, sprinkle the chocolate chips on top, slightly press them in.
  8. Bake for 50 minutes without opening the oven.
  9. 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.
  10. Slice and enjoy!
recipe adapted from Taste of Home Baking Cookbook
Recipe by Chef in Training at