Chocolate Ricotta Pie
Indulge in the velvety decadence of Chocolate Ricotta Pie, a rich and creamy dessert that combines the smooth texture of ricotta cheese with the deep, luscious flavor of semi-sweet chocolate. This easy-to-make recipe features a buttery pie crust filled with a chocolate-infused ricotta mixture, delicately sweetened with granulated sugar, enhanced by a hint of vanilla, and elevated with optional espresso powder for a subtle coffee kick. Perfectly baked until set and finished with a dusting of powdered sugar, this Italian-inspired treat is irresistible when served chilled, making it an ideal choice for holidays, dinner parties, or satisfying a sweet tooth craving. Whether you use a store-bought or homemade crust, this pie is a showstopper that's ready in just over an hour and serves eight lucky guests.
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Recipe Information
Ingredients
- 1 piece store-bought or homemade pie crust
- 475 grams ricotta cheese (whole milk)
- 170 grams semi-sweet chocolate chips
- 100 grams granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 120 milliliters heavy cream
- 1 teaspoon instant espresso powder (optional)
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges and crimp or press the edges as desired. Set aside.
In a microwave-safe bowl, melt the semi-sweet chocolate chips in 20-second intervals, stirring in between, until smooth. Let it cool slightly while you prepare the filling.
In a large mixing bowl, combine the ricotta cheese, granulated sugar, cocoa powder, and instant espresso powder (if using). Beat with an electric mixer or whisk until smooth and creamy.
Add the eggs, one at a time, to the ricotta mixture, beating well after each addition. Stir in the melted chocolate and vanilla extract until fully incorporated.
Gradually pour in the heavy cream, mixing until the filling is rich and smooth.
Pour the chocolate ricotta filling into the prepared pie crust, smoothing out the top with a spatula.
Place the pie on the middle rack of the preheated oven and bake for 45–50 minutes, or until the center is set and slightly puffed. The pie should have a slight jiggle but no liquid wobble when gently shaken.
Remove the pie from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours to fully set.
Before serving, dust the top of the pie with powdered sugar for a decorative touch, if desired.
Slice and serve chilled. Enjoy your indulgent Chocolate Ricotta Pie!
Nutrition Facts
Calories |
2982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.5 g | 228% | |
| Saturated Fat | 101.6 g | 508% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 920 mg | 307% | |
| Sodium | 880 mg | 38% | |
| Total Carbohydrate | 284.3 g | 103% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 209.2 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1092 mg | 84% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1019 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
