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Orange Chocolate Ricotta Pie

A traditional Italian dessert served during the holidays and for special occasions, this pie features the classic pairing of orange and chocolate. The result is rich and tangy—a perfect finale to a Mediterranean-style dinner. —Trisha Kruse, Eagle, Idaho
  • Total Time
    Prep: 20 min. Bake: 40 min. + cooling
  • Makes
    8 servings


  • 2 cartons (15 ounces each) whole-milk ricotta cheese
  • 2 large eggs, lightly beaten
  • 1/2 cup dark chocolate chips
  • 1/3 cup sugar
  • 1 tablespoon grated orange zest
  • 2 tablespoons orange liqueur, optional
  • Pastry for double-crust pie


  • In a large bowl, combine the ricotta cheese, eggs, chocolate chips, sugar, orange zest and, if desired, orange liqueur.
  • On a floured surface, roll out half the dough to fit a 9-in. pie plate; transfer to pie plate. Fill with ricotta mixture.
  • Roll out remaining dough into an 11-in. circle; cut into 1-in.-wide strips. Lay half of the strips across the pie, about 1 in. apart. Fold back every other strip halfway. Lay another strip across center of pie at a right angle. Unfold strips over center strip. Fold back the alternate strips; place a second strip across the pie. Continue to add strips until pie is covered with lattice. Trim, seal and flute edges.
  • Bake at 425° until crust is golden brown, 40-45 minutes. Refrigerate leftovers.
Nutrition Facts
1 slice: 525 calories, 31g fat (16g saturated fat), 106mg cholesterol, 346mg sodium, 49g carbohydrate (23g sugars, 0 fiber), 17g protein.

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  • Kris
    Jan 6, 2020

    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.

  • Yussy
    Mar 31, 2015

    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!

  • DarcyPA
    Aug 20, 2014

    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!

  • schweitzerca
    May 24, 2012

    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.

  • pspaude
    Apr 23, 2012

    Very dry, and my husband thought the texture was "weird" which I attributed to the ricotta cheese

  • Silverveil
    Apr 16, 2012

    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!

  • embatt
    Apr 15, 2012

    No comment left

  • TerCav
    Apr 5, 2012

    No comment left