Vegan Ricotta Pie

4.84 from 6 votes

Vegan ricotta pie is an easy recipe made with few simple ingredients. We make a sweet vegan shortcrust pastry as the base for the pie. We then fill it with a creamy, sweet, aromatic ricotta cream, mixed with dark chocolate chips and orange zest.

This vegan ricotta pie is our favourite pie ever. Its taste will bring you straight to southern Italy. It's sweet, chocolatey, creamy, almost like a baked cheesecake, with a soft crumbly crust.

Prep Time20 mins

Cook Time45 mins

Making the ricotta30 mins

Total Time1 hr 35 mins

Course: Dessert, Snack

Cuisine: Italian

Keyword: Plant-Based, Vegan

Servings: people

Calories: 287kcal

Author: Nico

Equipment

Pie dish 9 to 10 inches (24 to 26cm) easiest if with removable base.
Rolling pin
Zester or grater
Sieve and clean kitchen cloth or cheese cloth to make the ricotta

Ingredients

For the shortcrust pastry

350 g flour + 1 tablespoon for kneading and rolling
100 g sugar
70 g water
70 g vegetable oil
8 g baking powder
1 orange the grated zest

For the ricotta filling

650 g vegan ricotta
80 g sugar
70 g dark chocolate chips mini
2 teaspoon vanilla extract
1 orange the grated zest

Metric - USA

Instructions

Preheat the oven to 360F or 180C. In a bowl, add the sugar, water, oil, orange zest and mix with a spatula. Sift in the flour and baking powder all at once , then with the same spatula mix all the ingredients until they almost come together.
Transfer the dough to a worktop and knead with your hands for max 1 minute, just long enough to bring everything together into a smooth ball. Do not knead too much. Add a little flour if the dough seems too sticky.
Sprinkle the worktop with flour, then with a rolling pin roll out ¾ of the dough into a 4 mm thin disk.
Oil the pie dish and dust it with flour, then transfer the dough into it and fit it snuggly pushing with your fingers. Cut off the excess dough and poke holes in the bottom and sides with a fork.
Make the filling: in a bowl mix together vegan ricotta, grated orange zest, sugar, vanilla extract and dark chocolate chips. You can use a spatula or an electric beater. Fill the pie with the ricotta filling and spread evenly with a spoon.
Roll out the leftover dough thinly (thinner than the base) then with a knife cut 10 strips and place them on top of the tart. 5 in one direction, the other 5 in the opposite direction.
Bake at 360F or 180C for 45 minutes. Baking time may vary depending on your oven and the thickness of the crust. Let cool completely (at least 3 hours) before serving. You can sprinkle with powdered sugar if you like.

Video

Notes

Measurements: we recommend using the metric system for this recipe.

Nutrition