Orange Chocolate Ricotta Pie

A traditional Italian dessert served during the holidays and for special occasions, this pie features the classic pairing of orange and chocolate. The result is rich and tangy - a perfect finale to a Mediterranean-style dinner.

2 (15 oz) cartons whole milk ricotta cheese
2 large eggs, lightly beaten
½ cup dark chocolate chips
1/3 cup sugar
1 Tbsp. orange zest, freshly grated
2 Tbsp. orange liqueur, such as Cointreau or Grand Marnier
1 recipe double crust pie

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

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" pie plate; transfer to pie plate. Fill with ricotta mixture.

Roll out remaining dough into an 11" circle; cut into 1" wide strips. Lay half of the strips across the pie, about 1" 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 until crust is golden brown, about 40-45 minutes. Refrigerate leftovers.

Makes 8 servings.

Nutrition: 1 slice: 525 calories, 31g fat (16g saturated fat), 106mg cholesterol, 346mg sodium, 49g carbohydrate (23g sugars, 0 fiber), 17g protein.