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Ricotta Pie (Pizza Dolce) with Chocolate and Raspberry

 Ricotta Pie (Pizza Dolce) with Chocolate and Raspberry
My grandmother recalls ricotta pie always making an appearance on Easter when she was little. Now I've taken here recipe and created a pared down version for a more upscale appearance at holidays and other gatherings. —Stephen DeBenedictis, Wakefield, Massachusetts
6 ServingsPrep: 1 hour Bake: 30 min. + cooling

Ingredients

  • 3 cups all-purpose flour
  • 1 cup plus 2 tablespoons butter
  • 3 egg yolks
  • 3 tablespoons cold water
  • RASPBERRY LAYER:
  • 1-1/2 cups fresh or frozen raspberries, thawed
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup semisweet chocolate chips
  • FILLING:
  • 1-1/2 cups ricotta cheese
  • 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons vanilla extract
  • 2 eggs
  • 1/2 cup sugar
  • FINISHING:
  • 1 egg white
  • 2 tablespoons coarse sugar

Directions

  • Place the flour in a large bowl; cut in the butter until crumbly. In
  • a small bowl, whisk egg yolks and water; gradually add to flour
  • mixture, tossing with a fork until dough forms a ball. Divide dough

2 of 2

Ricotta Pie (Pizza Dolce) with Chocolate and Raspberry (continued)

Directions (continued)

  • in half so that one portion is slightly larger than the other. Wrap
  • smaller portion in plastic wrap and refrigerate.
  • Divide the remaining dough into six portions. Roll out each portion
  • to fit a 5-in. pie plate; transfer pastry to pie plates. Set aside.
  • Press raspberries through a sieve; discard seeds. In a small
  • saucepan, combine sugar and cornstarch. Stir in raspberry puree.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Remove from heat. Spread over the bottom of each crust. Sprinkle
  • with chocolate chips.
  • In a large bowl, beat the ricotta cheese, flour and vanilla until
  • blended. In a small bowl, beat eggs on high speed for 3 minutes.
  • Gradually add sugar, beating until mixture becomes thick and
  • lemon-colored. Fold into ricotta mixture. Spread into pastry shells.
  • Roll out remaining pastry; make lattice crusts. Trim, seal and flute
  • edges. Whisk egg white; brush over lattice tops. Sprinkle with
  • coarse sugar.
  • Transfer pies to a baking sheet. Bake at 350° for 30-35 minutes
  • or until crust is golden and filling is set. Cool on a wire rack.
  • Refrigerate until serving. Yield: 6 mini pies.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.