Ricotta Pie with Dark Chocolate and Cherries

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Mouthwatering and irresistible, this recipe for Dark Chocolate and Ricotta Pie is subtly sweet and creamy with hints of citrusy lemon, chunks of dark chocolate, and a layer of cherry preserves that are paired with a buttery crust. Inspired by Italy, this classic recipe is so simple to make and perfect for a quick dessert after dinner!

This dark chocolate ricotta pie recipe is one of my favorite desserts out there. The flavor combinations of tangy and sweet cherry preserves paired with a creamy filling are just out-of-this-world and will truly satisfy your sweet tooth. The flaky golden crust of this dark chocolate tart has an amazing texture that balances out the ricotta filling. 

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This classic and old Italian-inspired recipe tastes just like what you would find in a patisserie in Italy. Pair this ricotta pie with a light dusting of confectioners sugar or a drizzle of dark chocolate syrup to really elevate this chocolate cherry dessert. You could even top this ricotta tart with homemade whipped cream: yum!

I learned about this Italian pie recipe through a cooking class I took in Rome. Once I got back home, I just had to try it out!

Because this recipe is so comforting and delicious, the whole household will be begging for a slice. Even if you have some picky eaters to feed, they will probably enjoy this flavorful pie. Soft and delectable with a slight amount of fruitiness; everyone will want a piece of this pie!

What Makes This Italian Ricotta Pie Recipe So Good?

• So Easy to Make: With just a handful of simple steps, you can have this recipe ready for a crowd or your family within a short amount of time.
• Light in Flavor: This recipe is not overbearingly sweet, it has a very subtle light flavor. Delicate and tender! 
• Versatile: This chocolate ricotta pie is so versatile with different options that could please anyone! No matter what time of the year it is, this flexible recipe can be easily adapted.

Recipe Ingredients and Notes

Our chocolate dessert recipe is seriously so easy to make with a divine sweet taste! You’re going to fall in love with this effortless and rich ricotta pie that uses only a handful of basic ingredients for the crust and filling. 

Eggs: You will need eggs at room temperature for this recipe. I like to use organic fresh farm eggs when possible. You could even use duck eggs in this recipe. I haven’t tried it with flax eggs or egg whites.

Dairy: You need cold butter, creamy ricotta cheese and a little bit of milk. Either salted or unsalted butter will work. You can use any type of milk you would like, but I recommend using whole milk ricotta — it’s essential to making this sweet ricotta pie super creamy and rich.

Dry Ingredients: All-purpose flour is in this recipe. Sugar is needed for the filling and crust, but you could try substituting with coconut sugar for an option without refined sugar. Also, be sure to grab Kosher sea salt for this pie.

Lemon: One to two good-sized lemons for the lemon zest.

Dark chocolate: Either a dark chocolate bar or mini chocolate chips will work. If you’re using a whole bar, just make sure to crush the chocolate into tiny pieces so that it can easily be incorporated into the ricotta filling.

Cherry preserves: Freshly made cherry preserves are what we recommend, but store bought preserves are fine.

For Serving: Confectioners or powdered (superfine) sugar, dark chocolate syrup, more cherry preserves, or even homemade whipped cream would be great for this dark chocolate and ricotta tart.

Tools and Equipment You’ll Need

• Measuring cups and spoons
• A sharp knife and wooden cutting board
• Metal grater for the lemon zest
• Plastic wrap
• A large bowl
• Wooden Spoon
• Parchment Paper
• Rolling Pin
• One cake tin, tart pan, or glass pie plate
• Cookie cutters (if you want to cut out fun shapes to place on top of the ricotta pie)

Step by Step Instructions

Place Flour On Cutting Board: First, separate the eggs. Next, on the cutting board, create a “well” with the flour. 

Prepare The Dough: Add the butter, sugar, egg yolks, and a pinch of salt to the center of the “well” in the flour.

Add The Lemon Zest: Using a grater, grate the fresh lemon zest into the “well” of the flour. 

Knead The Dough: Next, knead the dough on the wooden cutting board until it turns into a smooth and tight ball. Wrap the dough ball in saran wrap and chill. 

Make The Filling: In a large mixing bowl, using a wooden spoon, mix the ricotta until smooth and add sugar, egg, and the zest of a lemon. Alternatively, you can use a hand mixer. Add a drop of milk as needed. 

Add The Chocolate: If using a chocolate bar, then chop the chocolate with a sharp knife and add the mini chips into the creamy ricotta mixture. 

Roll The Dough: With a rolling pin, roll the dough on a flat surface in between sheets of parchment paper.

Transfer To Cake Tin: Next, lift the pastry and place it into the tart pan or cake tin. Press the pastry up to the sides of the tin.

Add The Cherry Preserves: Spread a layer of the preserves on the bottom of the pastry crust.

Fill the Pie Crust with Ricotta: Finally, pour in the ricotta mixture. If you have any extra pastry crust, then you can make little cookies put them on the top of the pies. You can also make a lattice top on the ricotta pie using the extra crust.

Bake The Ricotta Pie: Bake the dark chocolate and ricotta tart at 300 degrees Fahrenheit for 30 minutes or until the crust is golden brown. 

Serve: Cut the ricotta pie into 16 slices. If preferred, sprinkle the tart with powdered sugar and a drizzle of dark chocolate syrup. Happy baking!

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Recipe FAQs

Recipe Variations

• In place of the lemon zest, you could even use orange zest or lime zest.
• Make this gluten free by using a gluten free flour blend that contains xanthan gum. If the flour blend does not contain the xanthan, then you will have to add it.
• Try adding 1/2 teaspoon of vanilla extract into the ricotta mixture for a twist on this recipe!
• Instead of using cherry preserves, this recipe would also be delicious with strawberry, blueberry, orange, or raspberry preserves.
• If you don’t have ricotta cheese, then you can substitute with mascarpone cheese or even cream cheese.
• A store bought pie shell will work for this pie recipe if you are unable to make your own.

Top Tips for Making Chocolate Ricotta Pie

• Don’t forget to Chill the Dough! Make sure to place the dough in the refrigerator before rolling it out.
• Don’t slice until cool: Allow the pie to completely cool prior to cutting into slices.
• To Store: Simply place the ricotta tart in an airtight container and place in the refrigerator for up to four days, or in the freezer for up to 2-3 months.
• Modify As Needed: You can use this pastry crust recipe for just about any pastry you make – modifying it as needed. I could just eat it straight out of the oven with a dusting of powdered sugar on top in the form of little sugar cookies. So tasty!

More Pies & Desserts to Try!

• Healthy Chocolate Cupcakes
• Chocolate Doughnuts
• Easy Strawberry And Blueberry Pie
• Pumpkin Apple Pie
• Mini Apple Pies With Puff Pastry
• Vegan Chocolate Mousse
• Chocolate Ganache Tart
• No Bake Chocolate Cheesecake
• Low Sugar Sweets Recipes

If you have tried this Dark Chocolate and Ricotta Pie recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!