Maria Iapachino’s Ricotta Pie
Savor Maria Iapachino's rich sheep’s-milk ricotta pie, a Sicilian delight featuring skim-milk ricotta and chocolate. Perfect for special occasions!
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Cooking tools:
- Mixing bowl
- Measuring cup
- Kitchen scale
- Pastry cutter
- Rolling pin
- Pie dish
- Skewer
- Pastry brush
- Wax paper
- Oven
- Cutting board
- Chef's knife
- Grater
- Whisk
- Fork
- Kitchen towel
- Cooling rack
- Measuring spoon
- Plastic wrap
Ingredients
- 3 cups skim-milk ricotta cheese, well drained 
- 1/2 cup sugar 
- 1 tablespoon vanilla 
- 3 1/2 Oneounce bar milk chocolate, chopped 
- 1 tablespoon grated orange zest
- 3 cups (12 ounces) unbleached all-purpose flour
- ½ teaspoon salt
- 8 tablespoons (1stick) unsalted butter; cut into pieces
- 2 large eggs, lightly beaten
- 2 to 2 1/2 tablespoons ice water
- 1 egg, beaten
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