Italian Ricotta Pie (Crostata di Ricotta)
This traditional Italian ricotta pie features a buttery pasta frolla crust filled with sweetened ricotta, eggs, orange zest, and chocolate chips for a creamy, classic Italian dessert.
Ingredients
- 2 1/2 cups flour
- 1/2 cup sugar
- 1 tsp. baking powder
- 1 stick cubed cold butter
- 1 1 egg
- 1 1 egg yolk
- 1 Tbsp. lemon zest
- 1 Tbsp. vanilla
- For The ricotta filling
- 2 cups well drained whole milk ricotta
- 3/4 cup sugar
- 1 Tbsp. grated orange zest
- 2 large eggs
- 1 tsp. vanilla extract
- 1 cup semi- sweet chips or chopped dark chocolate
- 1 cup jam an additional layer
Instructions
1. Drain the Ricotta
Place the ricotta in a fine mesh strainer or cheesecloth over a bowl. Cover and refrigerate for at least 1 hour or overnight to remove excess moisture.2. Make the Pasta Frolla
In a large bowl whisk together the flour, sugar, baking powder, and salt.Add the cold butter and work it into the flour mixture with your fingers or a pastry cutter until the mixture resembles coarse crumbs.Add the egg, egg yolk, vanilla, and lemon zest. Mix just until a dough forms.Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30–60 minutes.3. Make the Ricotta Filling
In a bowl combine the drained ricotta and sugar until smooth.Add the eggs, orange zest, and vanilla and mix until fully combined.Fold in the chocolate chips.4. Assemble the Pie
Preheat oven to 350°F (175°C).Roll out about ⅔ of the pasta frolla and press it into a 9-inch pie dish or tart pan, bringing the dough up the sides.Spread the jam evenly over the bottom crust.Pour the ricotta filling over the jam layer and smooth the top.Roll out the remaining dough and cut into strips to create a lattice pattern over the filling.5. Bake
Bake for 40–50 minutes, or until the crust is golden and the filling is set.Allow the pie to cool completely for about 2 hours before slicing.