Ricotta Pie with Dark Chocolate and Cherries

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No pie combines lavish ingredients quite like this ricotta pie with dark chocolate and cherries. I use rich dark chocolate, creamy ricotta, and sweet cherry preserves to create a dessert that is both elegant and indulgent. It comes together in just 1 hour, but has the finesse of an upmarket bakery item. 

This ricotta pie with dark chocolate and cherries is inspired by classic Italian desserts that highlight simple and traditional ingredients and focus on balanced flavors. Unlike my homemade strawberry blueberry pie, this recipe has a creamier, richer filling, with a buttery and crisp crust that holds everything together. If you enjoy fruity pies and cheesecake, this ricotta pie bridges the gap flawlessly. 

After traveling through Italy, I realized how truly versatile ricotta is, and that I was just scratching the surface with my recipes. I knew I wanted to make a classic dessert that was not quite as finicky as my gluten free biscotti with apricots and walnuts, that presented superbly, and came together quickly. Next time you want to impress your guests, make this pie, but do not expect there to be any leftovers. 

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🥘 Ingredients

I keep the ingredients for this ricotta pie with dark chocolate and cherries, simple but high-quality, as each one plays a key role in the finished product. This is what I use:

For the pastry

Butter: Cold butter adds richness while creating a flaky texture in the baked crust. 

All-purpose flour: I use flour to create a sturdy yet tender crust to hold the filling.

Sugar: This sweetens my crust while giving it a crispy finish.

Eggs: I use 3 large egg yolks to bind the base and provide structure. 

Salt: Just a pinch of salt balances out the sweetness.

Lemon zest: Lemon zest counteracts the richness and brightens up the flavor.

For the filling

Ricotta: This is the star ingredient that gives the pie its soft, creamy texture.

Egg: I use 1 large egg to bind the filling while helping it set as it bakes.

Sugar: This sweetens the filling delicately.

Lemon zest: A bit of zest adds a fresh finish and livens up the filling.

Milk: I use a small splash of milk to loosen the filling and keep it smooth.

Dark chocolate: Small pieces of chopped dark chocolate add bursts of rich flavor throughout the filling.

Fresh cherry preserves: I spread this over the base for a tart layer that complements the chocolate and ricotta. 

🔪 How To Make

This is the step-by-step process I follow to build layers of flavor and texture in this ricotta pie:

Separate eggs and lay out flour: I start by separating my eggs, then I pour my flour out onto a clean board and create a well in the middle.

Prepare dough: Next, I add the egg yolks, butter, sugar, salt, and lemon zest to the well.

Knead the dough: Then I knead the dough on the board until it turns into a smooth, tight ball. I wrap the dough in plastic wrap and chill it in the refrigerator until needed. 

Make the filling: In a large mixing bowl, I mix the ricotta with sugar, egg, and lemon zest until smooth, adding a splash of milk if needed to loosen the texture.

Add the chocolate: I fold the chopped dark chocolate into the ricotta mixture until it is well distributed. 

Roll the dough: Next, I roll out my chilled dough between two pieces of parchment paper until it is thin and even.

Line tart pan: I transfer the rolled dough and place it over the tart pan carefully, and press it into the corners, up the sides, and across the base gently.

Add cherry preserves: Then I spread a layer of cherry preserves over the base.

Fill the crust: I pour my ricotta filling into the base and spread it out with a spatula.

Bake: Bake the pie in a preheated 300F oven for 30 minutes until the crust is golden, and the filling is set.

Serve: I let the pie cool completely before slicing and serving. I like decorating the pie with powdered sugar, fresh cherries, and a dark chocolate drizzle.

📖 Variations

I have experimented with a few subtle changes to create different variations of this ricotta pie. These are the ones that have received the most praise: 

Citrus swap: Instead of lemon zest, I use orange. Orange is known to complement the flavors of both dark chocolate and ricotta. This subtle change gives a slightly sweeter citrus flavor that my kids love.

Vegan version: For the vegan version of this pie, I use my vegan cashew ricotta and my healthy vegan pie crust. Dairy-free chocolate, plant milk,  and vegan cherry preserve replace the other ingredients. Normally, I use a flax egg, but feel free to have a look at my 13 vegan egg substitutes and replacements. 

Vanilla touch: For a really decadent dessert, I add 1 teaspoon of vanilla extract to the filling. This small addition creates a more rounded flavor profile. 

🍽 Serving Suggestions

Since ricotta pie has a history in Italian Easter origins, I love adding this to the table on Easter Sunday. This Easter, why not serve up my ricotta pie with dark chocolate and cherries alongside another traditional dessert like my healthy carrot cake? And for something slightly less traditional, make a batch of my cherry fritters to complement the cherry flavor in the pie. I know I will definitely be serving up these desserts for this year’s celebration. 

Recently, I made this pie for a last-minute celebration and had to get creative with the bits and pieces I had ready in my refrigerator and pantry. In addition to the standard fresh cherries, I drizzled over a more concentrated and reduced version of my blackberry simple syrup and garnished it with a few crunchy pieces of vegan caramel popcorn. The slightly tart, thick syrup, along with the crispy popcorn, contrasted with the ricotta filling in a way that worked better than I had expected. 

🧊 Storing And ♨️ Reheating

Refrigeration: I stored the cooled ricotta pie in an airtight container in the refrigerator for up to 4 days.

Freezing: I wrap individual slices of the pie tightly and freeze them for up to 2-3 months. To thaw, place in the refrigerator overnight before serving.

Reheating: There is no reheating required for this recipe as it is best served chilled or at room temperature. 

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