Italian Easter Pie

Sweet, creamy, light ricotta pie with chocolate chips and a touch of orange. Thank you Roxana's Home Baking

1 2/3 cup (200 grams) cups all-purpose flour
2 tbsp granulated sugar
1/2 cup (113 grams) cold diced butter
2 eggs
pinch of salt
pinch of baking powder

15 oz (425 grams) ricotta cheese
1 cup (200 grams) granulated sugar
1 tbsp all-purpose flour
1 tbsp grated orange zest
1 tsp orange extract
4 eggs
2/3 cup dark chocolate chips

• To make the pie crust add all the ingredients to a food processor. 
• Pulse for about 2 minutes until it forms a ball.
• Wrap the dough in plastic and refrigerate for about 1 hour.
• When the dough is chilled, place it on a lightly floured surface and roll it out in a 10 inch diameter circle. 
• Cover the bottom and the sides of a 9 ” pie pan.
• Cover with plastic wrap and refrigerate for few more minutes.
• In the meantime heat the oven to 350F.
• In a mixing bowl combine the ricotta cheese, sugar, flour, orange zest and orange extract.
• In another mixing bowl whisk the eggs, until creamy yellow in color, around 5 minutes. 
• Fold the eggs into the cheese mixture.
• Pour the filling into the pie crust, sprinkle the chocolate chips on top, slightly press them in.
• Bake for 50 minutes without opening the oven.
• When the time is up, turn off the oven, crack open the door and let the pie completely cool. 
• Just before serving dust with powder sugar.
• Slice and enjoy!