This pie belongs in the cheesecake category with the cheese of choice being ricotta. A sprinkling of chocolate chips throughout an orange-flavored layer of creamy ricotta cheese and encased in a double-crust pie pastry shell makes a delightful dessert.
Ingredients: 2 cartons (15 oz. each) whole milk ricotta cheese, 2 eggs, lightly beaten, 1/2 cup dark chocolate chips, 1/3 cup granulated sugar, 1 tablespoon grated orange peel, 2 tablespoons orange liqueur, optional (I used 1/4 teaspoon orange extract and a couple squeezes of the orange being used for the peel), pastry for double-crust pie (9-inch).
Instructions: In a large bowl, combine the ricotta cheese, eggs, chocolate chips, sugar, orange peel and, if desired, orange liqueur (or extract or fresh orange juice).
Preheat oven to 425 degrees. Roll out half of the pastry to fit a 9-inch pie plate; transfer pastry to pie plate. Fill with ricotta mixture.
Roll out remaining pastry into an 11-inch circle; cut into 1-inch wide strips. Lay half of the strips across the pie, about 1 inch 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 in preheated 425 degree oven for 40-45 minutes or until crust is golden brown.
Refrigerate any leftovers.
Taste of home April/May 2012 edition, submitted by Trisha Kruse.
"As easy as pie!"
No comments:
Post a Comment