or Ricotta Pie
Did you know there’s a sweet version of the famous Italian Easter pie (Ricotta pie)? Full of sweet ricotta, chocolate and orange zest?
This sweet pie is light and creamy, with a crunchy pie crust, almost like a sugar cookie! The ricotta filling is light and has a gentle orange zest that enhances the decadent chocolate chips.
Such an elegant dessert, but honestly one of the easiest pies I’ve made in a long time. Perfect for Easter brunch.
Before starting, head to the grocery store and get all the ingredients you need. For equipment, you’ll need a large bowl. A springform pan could make things easier.
- All purpose flour
- Vegetable oil
- Vanilla extract
- Baking powder
- Ricotta cheese
- Chocolate chips
- Orange zest
How to make the best Italian Easter pie
This sweet Italian Easter pie is super easy to make. Best of all, there is no pie crust rolling involved! I’ve adapted the recipe (that makes two ricotta pies) to a tart pan, and then the second pie, which is smaller, into a regular pie plate.
You can adjust the sugar too. The original recipe calls for 1 cup of sugar in the filling ingredients, but I’ve reduced it to 1/2 cup and it’s just perfect! You can either halve the ingredients, or make both and freeze one! – Which is what I did then took to work.
- Use fresh ingredients including your vegetable oil. Oil that’s been around for a while will taste off.
- Use the best dark chocolate chips you can buy – You’ll be glad you did.
- Make sure the dough forms an even layer at the bottom of the pan.
- Always egg wash the dough around the sides of the pan with a beaten egg to give your crust a nice golden brown color.
Does ricotta pie need to be refrigerated?
Yes, ricotta pie, although baked, should be refrigerated if you’re not serving it right away. My best advice is to let the pie’s internal temperature come to room temperature (on a wire rack) before putting it in the fridge.
Can I freeze ricotta pie?
Yes, you can! This recipe is for two pies, so we froze one for later!
Are there different types of ricotta pie?
Yes, there are! Some recipes have chocolate chips in them, and some are plain. It’s fun to experiment by adding different flavors to the ricotta mixture.
Why are there two types of Italian Easter pie?
There’s a savory and a sweet version. The savory pie has Italian meats and cheese baked into its pie crust. It’s served as a main dish, while the sweet Italian Easter pie is served as a dessert. Each pie comes from a different region of Italy.
How to serve Italian Easter pie
This traditional Easter dessert is perfect for Easter Sunday! It’s popular this time of the year because it’s one of those pie recipes that tastes of family tradition. With it being perfect for Easter time, this delicious pie is one that I highly recommend you make and serve.
When it comes to serving this delectable treat, first dust the finished pie with powdered sugar and more orange zest. Next, use a sharp knife to cut the pie into slices.
If you’re worried about the creamy ricotta filling being messy, don’t be. It will hold its shape and you’ll be able to cut and serve it easily. It may be an old recipe, but it’s a good one!
How to store Italian Easter pie
The ingredients in this delicious pie need to be stored and kept in the fridge.
Let the pie cool completely on a cooling rack before you wrap it and put it in the fridge, or use an airtight container.
Keep it cold and covered until you’re ready to serve. I think it tastes better the next day.
If you have a lid for your pie dish, you can just leave it right in there easily. (and if you don’t have a lid, plastic wrap will work, too!)
Even though the basic ingredients listed are the best way to make an authentic pie, you can always change it up a bit to meet your cravings.
Add toppings – Make sure that you don’t overpower the flavor or texture of the traditional Italian Easter dessert, but you can add some simple toppings if you’d like. One idea is to add some more mini chocolate chips to the top of the pie.
Add a lattice crust – If you have any excess dough, make a lattice top! The sweet crust is a beautiful addition that can really make the pie stand out!
Where did I get my inspiration for this recipe?
I love to get recipes from friends. I’m always asking, “So…. what did you bake this week?”
Their faces light up as they’re thrilled to be asked. Wouldn’t you too?
Sharing recipes is kind of like sharing a cup of coffee or even a meal! The best part, I think, is every time you make that recipe, you will think of your friend — “I’m so glad I asked Amy for this recipe!” kind of thing.
It’s how I found the La Pizza di Ricotta or Italian Easter Ricotta Pie. My friend Diana is from a big Italian family in southern Italy. She’s always talking about her Mom, and about how much fun they have creating huge meals for their Italian households.
So that’s how I got the recipe for this amazing sweet ricotta pie recipe.
I also learned that there’s both a sweet and savory Italian Easter Pie. The savory one is actually closer to a pizza, with lots of delicious meats and cheeses baked into the pie crust.
Some of the names are Pizza Rustica or Pizza Chiena and these recipes come from different regions of Italy, and of course, that’s where Diana’s parents are from.
Her Mom sounds really cool, and when I asked for some family favorite recipes, she shared this amazing recipe for Chocolate Chip Ricotta Pie. This is a sweet Italian Easter Pie.
I was thrilled to receive it and share it with you here today. Creamy ricotta cheese, a hint of orange and chocolate chips. No kidding! And just in time for Easter!
This sweet ricotta pie recipe has a pie sweet pie crust, and is not made with fats like butter or shortening, but oil instead. Diana explained that in the old country, they didn’t always have butter, so used oil when making pie crusts.
This recipe makes two small pies, so you get to enjoy one and maybe take the other to work, or share with your neighbor? I’m taking my spare to work, and then letting the kids know there is a pie. 🙂
Sweet and creamy, this easy ricotta pie recipe stuffed with chocolate chips and just a hint of orange will result in oooohhhs and ahhhhhhs from the family. In the Italian tradition, you could serve it at Easter, Valentine’s Day or really any time that chocolate is called for.
So few ingredients to put together, and this is a double recipe – so you end up with two pies! Chocolate pies are often showstoppers, and this chocolate chip ricotta pie is no exception.
This is the best Italian Easter pie recipe and I know it will become your favorite too! It’s one of those Italian desserts that you’ll love making for all your family and friends.
THANKS SO MUCH for following and being part of the Pie Lady Bakes community where you will find vintage recipes like Mom and Grandma used to make, but that are so easy!
Sharing this authentic Italian ricotta pie recipe is a must. There’s a reason this family recipe gets passed down from generation to generation.
If you haven’t already joined, here is the link where you can sign up for my weekly e-mail newsletter. This way, you won’t miss any of my new recipes and it’s absolutely free!
See you soon!
If you have made this delicious sweet Italian Easter pie, I would love to hear about it in the comments below and be sure to give it a 5 star rating!
Sweet Italian Easter Pie
This easy ricotta pie recipe has delicious chocolate and orange flavours. Easy to make it's so elegant when baked as a tart! The recipe makes two pies to feed a crowd!
- 3 cups all purpose flour
- 1 cup sugar
- ¾ cup vegetable oil
- 1 tsp vanilla extract
- 3 tsp baking powder
- 3 large eggs
- 6 cups ricotta cheese, 3 - 475 g containers
- 1/2 cup sugar, taste, then sweeten up to 1 cup
- 4 eggs , beaten
- ½ cup chocolate chips
- 1 tbsp orange zest
- Mix all pie crust dough ingredients together, separate into two balls, wrap in plastic wrap and let it rest for 1 hour
- Take one ball and push it into a well greased tart tin (with a removable bottom) making sure the dough is pressed into the tin well, and up the sides
- Mix the eggs, ricotta cheese, chocolate chips, orange zest and sugar well.
- Pour half the mixture into the tart tin.
- Repeat the same instructions for a 9" pie plate
- Bake each at 350 for 45 min to 1 hour I found 55 minutes was perfect
- Makes 2 pies
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 612Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 147mgSodium: 287mgCarbohydrates: 69gFiber: 1gSugar: 38gProtein: 21g
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Friday 15th of April 2022
Can. I make the pie crust a day in advance and refrigerate it ?
Friday 15th of April 2022
Tuesday 22nd of March 2022
Send new recipes
Tuesday 22nd of March 2022
Hi Donna I’m happy to do that!