Orange Chocolate Ricotta Pie

This is a non-traditional pie that has an interesting texture and good flavor.  If you want it to be a bit stronger then just increase the amount of orange zest.

Yield: 8 servings


  • 2 containers (15 oz. each) ricotta cheese
  • 2 eggs
  • 2/3 cup chocolate chips
  • 1/3 cup sugar
  • Zest of one large orange
  • 2 tbsp orange liqueur
  • Pastry for double pie crust


  1. In a large bowl, combine the cheese, eggs, chocolate, sugar, zest, and orange liqueur.
  2. Line a 9" pie plate with first crust.  Fill with ricotta mixture.
  3. Cut the second crust into 1" strips.  Arrange in a lattice pattern.  Pinch, seal, and flute the edges.  Cover the edges in aluminum foil.
  4. Back at 425°F for 45 minutes.  Remove the foil for the last 10 minutes.
  5. Cool on a wire rack.  Serve at room temperature.  Store in the refrigerator.

Adapted from Taste of Home.