Ricotta Pie is a traditional Easter dessert in many Italian households. That is when it was introduced to me.
This is my take on the classic ricotta pie. With a swirl of cinnamon and mini chocolate chips, it tastes like a cannoli. Yummers!
Cannoli (Ricotta) Pie
1 Prepared Pie Crust, Raw
1 1/2 Lbs Of Ricotta (I use low fat)
3/4 Cup Sugar
5 Large Eggs
1 Tablespoon Vanilla
1/2 Teaspoon Cinnamon
1 Teaspoon Lemon Zest
1 Cup Semi Sweet Mini Chocolate Chips
It is important that the ricotta cheese is drained well so that you get a nice firm filling. Drain it overnight in the fridge or a couple of hours before you put it together.
Press crust into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.
Preheat the oven to 350 degrees.
In a large bowl beat the ricotta with the sugar until very smooth.
Add the eggs, one at a time, beating well after each addition. Beat in the vanilla, cinnamon, and lemon zest. Stir in chocolate chips.
Pour the filling into the pie shell.
Sprinkle the top with cinnamon and swirl it with the tip of a knife.
Bake the pie for 45 minutes, or until ricotta is set and toothpick comes out clean.
Turn off the oven and leave the door open. Allow pie to slowly cool in the oven for about an hour. Then chill completely in the refrigerator before you serve it.