Sweet Italian Easter Pie
This Sweet Italian Easter Pie is light and creamy, with a sweet crunchy pie crust, almost like a sugar cookie! The ricotta filling is light and has a gentle orange zest that enhances the decadent chocolate chips. Such an elegant dessert, but honestly one of the easiest pies I've made in a long time.
There is no pie crust rolling involved! I've adapted the recipe (that makes two ricotta pies) to a tart pan, and then the second pie which is smaller, into a regular pie plate. You can adjust the sugar too. The original recipe calls for 1 cup of sugar in the filling, but I reduced it to 1/2 cup and it's just perfect! You can either halve the ingredients, or make both and freeze one! Which is what I did and then took it into work. Use the best dark chocolate chips you can find. I promise it's worth it.
3 cups all purpose flour
1 cup sugar
3/4 cup vegetable oil
1 tsp vanilla extract
3 tsp baking powder
3 eggs ( large )
Ricotta Pie Filling :
6 cups ricotta cheese
1/2 cup sugar ( taste, then increase to 1 cup depending upon your preference! )
4 eggs ( beaten )
1/2 chocolate chips ( use dark chocolate )
1 tbsp orange zest
- Mix all pie crust dough ingredients together, separate into two balls, wrap in plastic wrap and let it rest for 1 hour
- Take one ball and push it into a well greased tart tin (with a...
See the full directions on my site