Old Fashioned Italian Ricotta Pie with Chocolate Chips

A slice of this Ricotta Pie with Chocolate Chips feels like opening the door to a warm Italian bakery. It is a creamy ricotta with bright citrus notes, and a buttery pastry that melts at the edges. This traditional crostata-style dessert is baked with a velvety ricotta filling and mini bursts of chocolate in a tender lemon-scented crust. It can be served for Sunday lunch, a holiday dessert, or simply when you want something comforting. If you love ricotta-based desserts, appreciate a hint of citrus, and can’t resist chocolate chips.

What Is Ricotta Pie with Chocolate Chips?

Ricotta Pie is known in Italy as Crostata di Ricotta and is a beloved classic, especially around Easter and festive gatherings. It is made with a buttery shortcrust pastry, which is pasta frolla, and it encloses a lightly sweetened ricotta cream flavored with citrus, spices, or chocolate. The version with chocolate chips is especially popular in central and southern Italy, where ricotta desserts are part of the culinary heritage.

The filling is slightly denser than a cheesecake but more delicate, thanks to the high moisture content of ricotta. This comforting dessert is a staple in Italian home baking, simple, honest, and absolutely delicious.

Pro Tips for the Best Ricotta Pie

• If possible, drain the ricotta for 1–2 hours in a fine sieve. This prevents excess moisture and keeps the filling beautifully creamy, never runny.
• Don’t overwork the dough because pasta frolla should stay tender. Mix just until it comes together to avoid toughness.
• Chill the dough for a minimum of 30 minutes to make it easier to roll and help it hold shape while baking.
• Mix chocolate chips with a spatula to keep them evenly distributed and prevent overmixing the filling.
• Check the pie edges while baking, if they brown too quickly, gently cover with foil for the remaining bake time.

Frequently Asked Questions

Why is my ricotta filling grainy?

A grainy texture often comes from ricotta that contains too much moisture. Draining it before using or mixing the filling with an electric mixer until smooth prevents this issue.

Can I use mascarpone instead of ricotta?

Mascarpone will make the filling richer and heavier, and it won't have the same lightness. You can replace part of the ricotta with mascarpone, but ricotta remains essential for the classic texture.

How do I prevent the dough from tearing while rolling?

Lightly flour your work surface and rolling pin, and rotate the dough often. If the dough softens too much, place it back in the fridge for 5-10 minutes.

Can I make this pie without the top crust?

Yes! Many Italian crostate are made with lattice tops or without any top layer. If preferred, leave the filling exposed and bake as directed.

How to Store Ricotta Pie

Keep the pie covered in the refrigerator for up to 4 days. The flavors deepen beautifully overnight, and the texture stays creamy. Also, you can wrap slices tightly in plastic wrap, place them in an airtight container, and freeze for 2 months.

How to Make Ricotta Pie with Chocolate Chips

Step 1

Step 1

In a large bowl, mix the softened butter and sugar.

In a large bowl, mix the softened butter and sugar.

Step 2

Step 2

Add the egg and egg yolk, mixing until fully incorporated. Stir in the grated lemon zest to release its aroma into the pastry.

Add the egg and egg yolk, mixing until fully incorporated. Stir in the grated lemon zest to release its aroma into the pastry.

Step 3

Step 3

Add the flour and mix just until the dough starts to come together, and transfer the dough to a lightly floured work surface.

Add the flour and mix just until the dough starts to come together, and transfer the dough to a lightly floured work surface.

Step 4

Step 4

Knead briefly until smooth and workable, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Knead briefly until smooth and workable, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 5

Step 5

In a separate bowl, combine the ricotta, eggs, and sugar. Use an electric mixer to blend until the mixture becomes smooth.

In a separate bowl, combine the ricotta, eggs, and sugar. Use an electric mixer to blend until the mixture becomes smooth.

Step 6

Step 6

Add the grated orange zest and cinnamon, mixing briefly to combine.

Add the grated orange zest and cinnamon, mixing briefly to combine.

Step 7

Step 7

Fold in the chocolate chips gently.

Fold in the chocolate chips gently.

Step 8

Step 8

Take the chilled dough and roll it out to about ½ cm thickness on a floured surface. Transfer the dough to a buttered and floured tart pan, pressing gently into the edges. Trim any excess with a knife.

Take the chilled dough and roll it out to about ½ cm thickness on a floured surface. Transfer the dough to a buttered and floured tart pan, pressing gently into the edges. Trim any excess with a knife.

Step 9

Step 9

Roll out the remaining dough to ½ cm thickness and place the pastry sheet over the filling and press lightly along the rim using a rolling pin to seal. Trim off extra dough for a clean edge.

Pour the ricotta filling into the prepared pastry shell.

Step 10

Step 10

Bake in a preheated oven at 180°C (350°F) for about 40 minutes and sprinkle with powdered sugar. Enjoy!

Roll out the remaining dough to ½ cm thickness and place the pastry sheet over the filling and press lightly along the rim using a rolling pin to seal. Trim off extra dough for a clean edge.

Step 11

Step 11

Bake in a preheated oven at 180°C (350°F) for about 40 minutes and sprinkle with powdered sugar. Enjoy!