Chocolate Chip Ricotta Pie

Ricotta pies are a tradition for Italian Americans at Easter.  As I have mentioned before, there are many varieties, some savory, like pizza gaina and pastiera, and some sweet.  Most Italian American families that I know make the pies almost the same with the ingredients varying slightly from family to family.  The ones I love the most, though, are the sweet ricotta pies, pizza con ricotta.  My favorite recipe comes from my grandmother which I posted here.  It was given to her by my great grandmother.  I don't remember much about my great grandmother except that she would pinch my cheeks really hard and say, "quanto sei bella!", which means how beautiful you are.  I  guess I was too young to appreciate that she was giving me a compliment.  I just dreaded those few moments when it seemed like the painful pinching of my cheeks would go on forever.

Last year, I used my grandmother's recipe to make a vanilla bean ricotta pie which really came out delicious.  I was on my way to the grocery store to pick up the ingredients to make some ricotta pies, when I saw my friend, Denise.   We started talking about ricotta pie, and she told me that her mother used to make hers with chocolate chips. I had never had a ricotta pie with chocolate chips, but that sounded really great to me.  So this year, in addition to making my grandmother's ricotta pie, I thought I would make one with chocolate chips and even better with a chocolate pasta frolla.  Pasta frolla is the dough used to make sweet ricotta pies.  It is a sweet dough, sort of a cross between a pie crust and a cookie.  The chocolate pasta frolla came out really yummy, and my pie was a big hit, and now I have a new pie to add to my Easter list thanks to Denise:)

To make this chocolate chip ricotta pie, first you make the chocolate pasta frolla.  You will want to allow yourself time because the dough will have to set in the refrigerator for, at least, 30 minutes before you can roll it.   


In a large bowl, place 2 cups of flour and 1 3/4 cups of cake flour (you can use all regular flour if you don't have cake flour), 1/2 cup of powdered sugar, 1/4 cup of sugar, and 1/2 teaspoon of salt.

  Mix it together well.  Next, add 2 sticks plus 2 tablespoons of cold butter which has been cut into 1/2-inch pieces to the bowl.

  Mix until the mixture becomes crumbly, or sand-like, and the butter is well incorporated into the flour, preferably using the paddle attachment of your mixer.  This will take about five minutes.

Next, add 3/4 cup of unsweetened cocoa and mix well.

Meanwhile, beat three eggs in a bowl.  Add the seeds from two vanilla beans to the eggs and mix well.  If you do not have vanilla beans, you can use 2 teaspoons of vanilla.

  Add this mixture to the flour and butter mixture.

  Mix until the dough comes together.  Shape it into a ball.  Wrap it in plastic wrap and place it in the refrigerator for, at least, 30 minutes.  


For the filling, in a large bowl, mix together 2 pounds of ricotta cheese, 1 cup of mascarpone cheese, 1/2 cup of powdered sugar, 2/3 cup of granulated sugar, 3 eggs, and the seeds of two vanilla beans (or 2 teaspoons of vanilla).

   Mix in 1 cup of mini chocolate chips. Place in the refrigerator until ready to use.

When your dough is ready, cut it into two equal pieces.

  This will make two pies or one tart and one pie.  Click here for detailed instructions on rolling out the dough.  When you have the dough in your tart or pie pans, next fill with your ricotta mixture.

Bake at 350 degrees F for 45-55 minutes or until a toothpick in the center comes out clean.  If using a tart pan, it may bake a little quicker than the pie pan.  Remove from the oven and allow to cool. Then keep refrigerated until ready to serve.  


Chocolate Chip Ricotta Pie With Chocolate Pasta Frolla The Garden of Yum
Printable recipe
Chocolate pasta frolla:
2 cups of flour
1 3/4 cups of cake flour (may use regular flour if you don't have cake flour)
1/2 cup of confectioners sugar
1/4 cup of granulated sugar
1/2 teaspoon of salt
2 sticks plus 2 tablespoons (1 cup plus 2 tablespoons) of cold butter cut into 1/2-inch pieces
3/4 cups of unsweetened cocoa
3 eggs, beaten
The seeds from two vanilla beans (or 2 teaspoons of vanilla) 


Filling:
2 pounds of ricotta cheese
1 cup of mascarpone cheese
1/2 cup confectioners sugar
2/3 cup of granulated sugar
3 eggs
The seeds from two vanilla beans (or 2 teaspoons of vanilla)
1 cup of mini chocolate chips


Note:  This recipe will make two pies or one pie and one tart.


To make the pasta frolla:
In a large bowl, mix together the flours, sugars, and salt.  Add the cut up pieces of cold butter.  Mix until the mixture is crumbly, or sand-like, and the butter is well incorporated with the flour.  This will take about five minutes.  Add cocoa and mix well.  Meanwhile, in a small bowl, mix together the vanilla beans (or vanilla) and the eggs.  Add the egg mixture to the flour and butter mixture and mix together until a dough forms.  Shape the dough into a ball, cover with plastic wrap, and refrigerate for, at least, 30 minutes.


To make the filling:
In a large bowl, mix together the ricotta, mascarpone, sugars, eggs, and vanilla beans (or vanilla).   Add mini chocolate chips and mix well.  Refrigerate until ready to use.  


To assemble and bake:
Preheat oven to 350 degrees F.  Spray two pie pans or one pie pan and one tart pan with cooking spray.
When the dough is ready, cut it into two equal portions.  Roll out the dough to fit your pie or tart pans.  Place dough in pie or tart pans.  Add filling to your two pans.  Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.  If using a tart pan, it may cook a little quicker than the pie pan.  Allow to cool completely and then refrigerate until ready to serve.  You can serve it sprinkled with some confectioners sugar if you like.