Average Rating: 3.625TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
YIELD: 8 servings.Ingredients
- 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
Instructions
- 1. In a large bowl, combine the ricotta cheese, eggs, chocolate chips, sugar, orange zest and, if desired, orange liqueur.
- 2. On a floured surface, roll out half the dough to fit a 9-in. pie plate; transfer to pie plate. Fill with ricotta mixture.
- 3. 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.
- 4. 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.
