Easter Pie: Ricotta Chocolate & Orange

First let me say that this pie traditionally has a crust, or pasta frolla (sweet pastry crust), and I had all good intentions of making one.

However, when I opened the fridge, I had no butter! How can I run out of butter? It happens.

So a crustless version it was going to be (hey, look at the bright side, I saved a few calories and carbs!).

However, you might want to make it with a crust, since it would be prettier, and much easier to serve and slice, but we didn't care, it was gobbled up without time for me to apologize.

If you want to make a pasta frolla, here is a good recipe from La Cucina Magazine.
(and don't forget to buy butter).

Ricotta, Chocolate & Orange Pie: (crust or no crust, you decide)

If you are making the crustless version, then butter a 9" pie dish.
If using a pie crust, then line your pie dish with the dough.

3 large egg yolks, plus 1 whole egg
1/2 cup sugar
1 tsp vanilla extract
1/4 cup of heavy cream
1/3 cup of chocolate chunks, chopped
zest of 1 orange (I used the zest of 1 small clementine and 1 lemon)
a 16 oz. container (2 cups) of FRESH ricotta cheese (Trader Joe's is decent)
1 generous tbsp of flour

This is so easy.
Mix the egg yolks, whole egg and sugar together.

Now add the vanilla, heavy cream and ricotta cheese and incorporate in with the egg mixture. Add the citrus zest and chocolate chips and mix.

Pour into the greased pie dish or pastry and bake in a 350F oven for about 35 minutes, just until the filling is set. You don't want it to brown.

Best served 30 minutes after it is baked warm, but also excellent at room temperature.

Sprinkle the top with powdered sugar once it has cooled.

You can make the filling ahead and keep it in the fridge until ready to bake.

This was sensational! (if you omit the flour, you could serve it for Passover too!).

Have a happy. xo

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Ciao Chow Linda said…
I never met a ricotta pie I didn't like, and even without the crust, I love it.
Instead of calling it Easter Pie, you could just say it's an Italian cheesecake! :-) Very interesting variation to use chocolate and orange.

I have made the traditonal meat pie with pasta frolla and also with a bread-like/pizza-like crust that comes from my great-grandmother's recipe. Either way, a cheesy, meaty filling is always stellar!
Anonymous said…
'Interesting' is a word that makes Laurie Colwin and I suspicious when it is used to describe food, but I think this pie might be an exception - it's different enough to be truly interesting - but I'm not at all afraid to eat it! Hey thumbnail, where'd your Blue Ivy Carter manicure go?
lisa is cooking said…
Just in time. I was just starting to think about what to serve for Easter. The chocolate and orange sound fantastic!
Oui, Chef said…
This is such a classic combination, I adore chocolate and orange together.
Foodiewife said…
Funny. Last night I realized I was out of butter. I have to make a Costco run tomorrow. I much prefer a crustless pie, as it's not my favorite part. Orange and chocolate go perfectly together. This does look easy, and I'm sure I'd love it. Happy Easter, Stacey.
Joanne said…
This is definitely one of my FAVORITE Italian desserts! Even crustless :P
I make them with and without and I love them either way. I'm making 2 this week, chocolate and orange, nothing better!
Ginny said…
this is one of my favorite combos! I will have to make it without the crust now ;)
I love ricotta pies but I'm not adult enough to like the orange and the chocolate together and that sure is limiting. This is my year to grow up, so I might try it! Happy holiday Stacey.
I've had a chocolate and orange pie and a savory ricotta pie but never an orange and chocolate ricotta pie. What kind of (half) Italian do I think I am!
Food Jaunts said…
I've never had a ricotta pie and apparently I've been missing out! Love the idea of doing a chocolate orange mix with it.
Food Jaunts said…
I've never had a ricotta pie and apparently I've been missing out! Love the idea of doing a chocolate orange mix with it.
Anonymous said…
I combined your recipe and my mom's. I used your suggested crust...excellent. I always use unbleached white flour and organic whole wheat pastry flour for crusts. It was delish! I used my mom's filling but used your suggestion of the orange citron. She uses the mixed one (like fruit cake). I really liked it.