Orange Chocolate Ricotta Pie Recipe
Orange Chocolate Ricotta Pie Recipe photo by Taste of Home
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Orange Chocolate Ricotta Pie Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 8 servings


  • 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 peel
  • 2 tablespoons orange liqueur, optional
  • Pastry for double-crust pie (9 inches)

Nutritional Facts

1 slice (calculated without liqueur): 525 calories, 31g fat (16g saturated fat), 106mg cholesterol, 346mg sodium, 49g carbohydrate (23g sugars, 0g fiber), 17g protein .


  1. In a large bowl, combine the ricotta cheese, eggs, chocolate chips, sugar, orange peel and, if desired, orange liqueur.
  2. Roll out half of the pastry to fit a 9-in. pie plate; transfer pastry to pie plate. Fill with ricotta mixture.
  3. 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.
  4. Bake at 425° for 40-45 minutes or until crust is golden brown. Refrigerate leftovers. Yield: 8 servings.
Originally published as Orange Chocolate Ricotta Pie in Taste of Home April/May 2012, p91

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Yussy 223878
Reviewed Mar. 31, 2015

"Can someone please tell me how early in advance I can make this pie. I want to serve it on Easter but don't have time to make it the day before. Thank you!"

DarcyPA 116264
Reviewed Aug. 20, 2014

"I LOVE this recipe and it is my go-to favorite for an easy dessert. Sometimes I tweek it (the way most home cooks do) by substituting some cream cheese for a little of the ricotta (to make it taste richer/creamier). Once in a while I substitute raisins for the chocolate chips and add some vanilla extract and orange extract, leaving out the orange licqueor. When I add raisins rather than chocolate chips, i also make a warm sauce of honey, lemon, cinnamon, and raisins to lightly drizzle on top (my husband's favorite). Overall, the texture is wonderful and the results are tasty!"

schweitzerca 197839
Reviewed May. 24, 2012

"The brand of ricotta cheese used in this recipe does make a difference. First time was heavy and somewhat dry. Second time, I could tell right away the ricotta was better texture and flavor. Great the second time."

pspaude 194436
Reviewed Apr. 23, 2012

"Very dry, and my husband thought the texture was "weird" which I attributed to the ricotta cheese"

Silverveil 126336
Reviewed Apr. 16, 2012

"We used orange flavoring (about a tablespoon or more if you really like orange) and added a bit more chocolate. Was very good and very easy!"

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