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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
  • Total Time
    Prep: 1 hour Bake: 30 min. + cooling
  • Makes
    6 mini pies

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 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.
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