Orange Chocolate Ricotta Pie
Total TimePrep: 20 min. Bake: 40 min. + cooling
Its a great flavor combination, but there some key missing steps. 1). You have to parbake the crust. My bottom was a soggy mess. 2) if you want your lattice to be golden brown, you'll need an egg wash. Of note, I thought the orange zest added ample flavor, no need to add a liqueur or extract. Probably won't make this again.
Can someone please tell me how early in advance I can make this pie. I want to serve it on Easter but don't have time to make it the day before. Thank you!
I LOVE this recipe and it is my go-to favorite for an easy dessert. Sometimes I tweek it (the way most home cooks do) by substituting some cream cheese for a little of the ricotta (to make it taste richer/creamier). Once in a while I substitute raisins for the chocolate chips and add some vanilla extract and orange extract, leaving out the orange licqueor. When I add raisins rather than chocolate chips, i also make a warm sauce of honey, lemon, cinnamon, and raisins to lightly drizzle on top (my husband's favorite). Overall, the texture is wonderful and the results are tasty!
The brand of ricotta cheese used in this recipe does make a difference. First time was heavy and somewhat dry. Second time, I could tell right away the ricotta was better texture and flavor. Great the second time.
Very dry, and my husband thought the texture was "weird" which I attributed to the ricotta cheese
We used orange flavoring (about a tablespoon or more if you really like orange) and added a bit more chocolate. Was very good and very easy!
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