a different sort of celestial conjunction

I had something similar to this pie in Italy a few years ago, and I never forgot. Orange and chocolate is a fairly usual pairing, especially in winter. But chocolate and lemon, which I love, is rarer. It is, in my opinion, a truly celestial conjunction!

This ricotta pie takes full advantage of the lemon ricotta that pops up in grocery stores here this time of year. If you can find it, fine. If not, no worries, just grab some regular (full fat, please) ricotta, a few lemons and we can go from there.

This rich, eggy, decadent, creamy pie is my idea of not just a dessert, but also a winter’s morning breakfast. Why not? It is delicious with a good cup of coffee or tea, and a slice will get you through until noon!

I think it is dreamy and hope you’ll like it!

Lemon Ricotta Pie

1 lb lemon ricotta (or 1 lb ricotta, well drained, plus zest of 2 lemons, finely grated)

1/4 C sugar (or 1/2 C sugar)

1 T vanilla extract (or 1 tsp vanilla extract and 1 T lemon extract)

5 eggs at room temperature

1/2 C dark chocolate chips (the tiny ones work nicely)

(1/2 C candied lemon peel, chopped, optional)

one unbaked piecrust in a 9-inch pan

Preheat oven to 350F.

Put the ricotta, sugar, (and lemon zest) in a large bowl and mix well (a hand mixer works very nicely for this). Add the extract(s), mix in. Add the eggs, incorporating each well before adding the next. Stir in the chocolate chips and lemon peel. The mixture should be a bit stiff. Spoon or pour the mixture into the prepared pie pan.

Bake at 350 for about 45 minutes. It should be just set and a knife should come out clean. Let cool before serving, and refrigerate and leftovers.

Stay warm and safe, and enjoy the lengthening days!