Easter Ricotta Pie
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Ingredients
  • 1 uncooked pie crust, either homemade or a good quality store bought one
  • 1½ lbs. of ricotta *** IMPORTANT NOTE: Make sure you drain your ricotta good! You don’t want it to be wet, make sure you get all the excess moisture out or else it will affect the cooking time and texture. You could drain it overnight in the fridge or a couple of hours before you put it together or just look for a drier ricotta, not one that is soaking in water.
  • ¾ c. sugar
  • 5 large eggs
  • 1 tablespoon vanilla
  • ½ teaspoon cinnamon, plus some extra for sprinkling on top
  • zest of one orange
  • ½ cup of mini, semi sweet chocolate chips
  • ½ cup diced candied orange peel, either store bought or homemade
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large bowl with an electric mixer, beat the ricotta with the sugar until very smooth.
  3. Add the eggs, 1 at a time, beating well after each addition.
  4. Beat in the vanilla and cinnamon.
  5. Stir in the candied fruit, orange zest and chocolate chips.
  6. Pour the filling into the unbaked pie shell.
  7. Place onto rimmed baking sheet for ease of pulling it out of the oven.
  8. Sprinkle the top with cinnamon and swirl it with the tip of a knife.
  9. Bake the pie for 45 minutes, or until ricotta is set and toothpick comes out clean.
  10. Let cool down and refrigerate.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2017/04/easter-ricotta-pie.html