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Orange Chocolate Ricotta Pie
Orange Chocolate Ricotta Pie
- Recipe Submitted by maryjosh on 12/20/2018
Ingredients List
- 2 cartons (15 ounces each) whole-milk ricotta cheese
- 2 large eggs, lightly beaten
- 1/2 cup dark chocolate chips
- 1/3 cup sugar
- 1 tablespoon grated orange zest
- 2 tablespoons orange liqueur, optional
- Pastry for double-crust pie (9 inches)
Directions
In a large bowl, combine the ricotta cheese, eggs, chocolate chips, sugar, orange zest and, if desired, orange liqueur.
Roll out half of the dough to fit a 9-in. pie plate; transfer crust to pie plate. Fill with ricotta mixture.
Roll out remaining dough into an 11-in. circle; cut into 1-in.-wide strips. Lay half of the strips across the pie, about 1 in. apart. Fold back every other strip halfway. Lay another strip across center of pie at a right angle. Unfold strips over center strip. Fold back the alternate strips; place a second strip across the pie. Continue to add strips until pie is covered with lattice. Trim, seal and flute edges.
Bake at 425° until crust is golden brown, 40-45 minutes. Refrigerate leftovers.
Roll out half of the dough to fit a 9-in. pie plate; transfer crust to pie plate. Fill with ricotta mixture.
Roll out remaining dough into an 11-in. circle; cut into 1-in.-wide strips. Lay half of the strips across the pie, about 1 in. apart. Fold back every other strip halfway. Lay another strip across center of pie at a right angle. Unfold strips over center strip. Fold back the alternate strips; place a second strip across the pie. Continue to add strips until pie is covered with lattice. Trim, seal and flute edges.
Bake at 425° until crust is golden brown, 40-45 minutes. Refrigerate leftovers.
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