Ricotta Pie

I stumbled across this recipe in one of my many recipe binders.  It was one that I clipped ages ago with good intentions to try out and never did.  It looked very appealing, however, so I decided to make it right away.  I ended up changing the recipe almost completely, so it is kind of a combination of several recipes including my binder recipe and this one.  This pie turned out really wonderfully.  The texture is definitely that of ricotta, but the sweetness with the warmth of the cinnamon, the orange, raisins, and chocolate is just really good.  I don't think it is really like any other pie I've had before, and I would definitely make it again.

Ricotta Pie

2 layer 9-inch pie crust (I used this one)
24 ounces ricotta cheese
3/4 cup granulated sugar
4 eggs
1 Tablespoon vanilla extract
Grated zest of one orange
1/2 teaspoon cinnamon
3/4 cup golden raisins
1/2 cup mini semi sweet chocolate chips


Preheat the oven to 375F.  Roll out half of the pie dough and fit into a 9 inch pie plate.  Set aside.

In a large bowl, whisk together the ricotta cheese and sugar until combined.  Whisk in the eggs and vanilla until well blended.  Add the orange zest, cinnamon, raisins, and mini chocolate chips, and stir until combined.  Pour the ricotta filling into the prepared pie dough.  Set aside.

For the lattice crust, roll out the second half of the pie dough, and cut into 1 inch strips.  Lay half of the strips over the filling, about 1 inch apart.  Fold back every other strip about half way, then lay another strip across the center of the pie perpendicular to the others.  Unfold the strips over the center strip, then fold back the alternate strips and place another strip across the pie.  Repeat until the lattice completely covers the pie.

Bake the pie in the preheated oven for 45 to 60 minutes, or until the top is golden and just set.  Remove pie from the oven and let cool on a cooling rack.  Refrigerate until ready to serve.  Makes 1 9-inch pie.

Enjoy!  -Cardamommy