Ingredients
2 cartons (15 ounces each) whole-milk ricotta cheese2 large eggs, lightly beaten1/2 cup dark chocolate chips1/3 cup sugar1 tablespoon grated orange zest2 tablespoons orange liqueur, optionalPastry for double-crust pie
Preparation
In a large bowl, combine the ricotta cheese, eggs, chocolate chips, sugar, orange zest and, if desired, orange liqueur.
On a floured surface, roll out half the dough to fit a 9-in. pie plate; transfer to pie plate. Fill with ricotta mixture.
Roll out remaining dough into an 11-in. circle; cut into 1-in.-wide strips. Lay half of the strips across the pie, about 1 in. apart. Fold back every other strip halfway. Lay another strip across center of pie at a right angle. Unfold strips over center strip. Fold back the alternate strips; place a second strip across the pie. Continue to add strips until pie is covered with lattice. Trim, seal and flute edges.
Bake at 425° until crust is golden brown, 40-45 minutes. Refrigerate leftovers.
