Ricotta Pie

My other dessert contribution to Easter dinner was on the more traditional side of things. My Mother in Law is Italian so Ricotta Pie was something that basically runs through her families veins. In an attempt to be an awesome daughter in law, I decided to try my hand at a ricotta pie.

After many Google searches, I combined a few recipes into one that included the traditional ricotta mixture but added semi-sweet mini chocolate chips, orange zest, lemon zest, and a dash of pumpkin pie spice. The addition of the citrus zest certainly added some freshness while the chocolate chips aded another layer of decadent flavor. The result was a creamy, cool combo that even had my Italian in-laws raving about it. WINNING :)

Enjoy!

Ricotta Pie with Chocolate and Citrus



Crust
1 2/3 cup flour
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cup butter or margarine
1/4 cup shortening
2 eggs, beaten

Filling
1 carton (15 ounce size) ricotta cheese
1 cup sugar
1 tablespoon flour
1/4 teaspoon grated lemon peel
1/4 teaspoon orange peel
1 dash salt
4 eggs
2 teaspoons vanilla extract
1/3 cup semisweet chocolate chips
1/8 teaspoon pumpkin pie spice

In a bowl, combine the flour, sugar, salt, and baking powder; cut in butter and shortening until mixture resembles small crumbs. Add eggs; stir until moistened and mixture forms a ball. Cover and chill for one hour. On a lightly floured surface; roll out dough to a 10 inch circle.

Place in a 9 inch pie pan and flute edges. Refrigerate. For filling; beat the ricotta, sugar, and flour in a mixing bowl. Add peels and salt; beat until smooth. In another bowl, beat eggs until thick and lemon colored; about 5 minutes. Slowly fold into ricotta mixture. Gently mix in remaining ingredients. Pour into the crust. Bake at 350 degrees F for 55-60 minutes or until pie tests done.