Italian Easter Pie
Did you know there was a sweet version of the famous Italian Easter Pie? Full of sweet ricotta, chocolate and orange zest? Keeping reading, ok?
This Sweet Italian Easter Pie is light and creamy, with a sweet 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.
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, but I 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 and then took it into work.
You will need: Ricotta cheese (3 – 475g containers) 7 eggs, white sugar, vanilla, an orange for zesting, flour, baking powder, vegetable oil, dark chocolate chips
ITALIAN EASTER PIE BACKSTORY
I love to get recipes from friends. I’m always asking “So…. what did you bake this week?”
Their face lights up and they are thrilled to be asked. Wouldn’t you too?
It’s how I found the La Pizza di Ricotta or Italian Easter Ricotta Pie . My friend Diana is from a big Italian family. She’s always talking about her Mom, and about how much fun they have creating huge meals for the family.
So that’s how I got the recipe for this amazing sweet ricotta pie recipe.
I also learned that there are sweet and savoury Italian Easter Pie. The savoury one is actually like a pizza, with lots of delicious meats and cheeses baked in 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 favourite recipes, she share 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 neighbour? I’m taking my spare to work, and then letting the kids know there is a pie. 🙂
RICOTTA PIE FAQs
- Does ricotta pie need to be refrigerated? Yes, Ricotta pie, although baked should be refrigerated if you are not serving it right away. My best advice is to let it come to room temperature before serving.
- Can I freeze ricotta pie? Yes you can! This recipe is for two pies, so we froze one for later! What is Italian basket cheese?
- Are there different types of Ricotta Pie? Yes there are! Some recipes have chocolate chips in them, some are plain. It’s fun to experiment with different flavours.
- Why are there two types of Italian Easter Pie? Italian Easter Recipes The savoury pie, that has meat and cheese baked in a pie crust is for a main dish, while the sweet Italian Easter Pie is served as a dessert. Each pie comes from a different region of Italy. There’s a really cool story about at the Chicago Tribune!
TIPS TO MAKE A PERFECT ITALIAN EASTER PIE
- Use fresh ingredients including your vegetable oil. Oil that’s been around for awhile will taste off, or go rancid
- Use the best dark chocolate chips you can buy. You’ll be glad you did.
- Follow the instructions exactly.
- Let the pie cool completely before you wrap it and put it in the fridge. I think it tastes better the next day.
- Dust the finished pie with powdered sugar and more orange zest.
YOU MAY NEED…
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I love this tart pan from Wilton Baking. It’s slight non stick, but I always grease my tart pans thoroughly with unsalted butter so that the tart or pie comes out cleanly!
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We love chocolate pies and this one from SugarSpunRun is amazing, I am actually drooling!
Please check out our other vintage pie recipes like Dutch Apple, Lemon Meringue, and Pumpkin. We got an amazing meat pie too! You can click on the images below to see those recipes.
SWEET ITALIAN EASTER PIE
Sweet and creamy, this easy ricotta pie recipe is 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.
If you like this recipe, please give it a 5 star rating.
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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Amount Per Serving:Calories: 612Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 147mgSodium: 287mgCarbohydrates: 69gFiber: 1gSugar: 38gProtein: 21g