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Orange Chocolate Ricotta Pie

A traditional Italian dessert served during the holidays and for special occasions, the orange and chocolate flavors make a classic Italian pairing. The result is rich and tangy - a perfect finale to a Mediterranean-style dinner. —Trisha Kruse, Eagle, Idaho

8 ServingsPrep: 20 min. Bake: 40 min. + cooling

Ingredients

2 cartons (15 ounces each) whole milk ricotta cheese
2 eggs, lightly beaten
1/2 cup dark chocolate chips
1/3 cup sugar
1 tablespoon grated orange peel
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 peel and, if desired, orange liqueur.
Roll out half of the pastry to fit a 9-in. pie plate; transfer pastry
to pie plate. Fill with ricotta mixture.
Roll out remaining pastry 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° for 40-45 minutes or until crust is golden brown.
Refrigerate leftovers.
Yield: 8 servings.

2 of 2

Orange Chocolate Ricotta Pie (continued)

Nutrition Facts: 1 slice (calculated without liqueur) equals 525 calories, 31 g fat (16 g saturated fat), 106 mg cholesterol, 346 mg sodium, 49 g carbohydrate, trace fiber, 17 g protein.