Orange Chocolate Ricotta Pie Recipe

• Prep: 20 min. Bake: 40 min. + cooling
• Yield: 8 Servings

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Ingredients

• 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)

Method

• 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.