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Orange Chocolate Ricotta Pie

 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


  • 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)


  • 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.

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Orange Chocolate Ricotta Pie (continued)

Nutritional 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.