Get the recipe for Vegan Ricotta Pie:
→
Get the Vegan Ricotta recipe:
→
This vegan ricotta pie is our favourite. Its taste will bring you straight to southern Italy. It’s sweet, chocolatey, creamy, almost like a baked cheesecake, with a soft crumbly crust.
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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 LIST
🌱 For the pie crust:
350 g (2.4 cups) flour + 1 tbsp for kneading and rolling
100 g (0.5 cups) sugar
70 g (0.3 cups) water
70 g (0.3 cups) vegetable oil
8 g (0.5 tbsp) baking powder
1 orange, the grated zest
🌱 For the ricotta filling:
650 g (23 oz) vegan ricotta (get our recipe
80 g (0.4 cups) sugar
70 g (0.4 cups) dark chocolate chips mini
2 tsp vanilla extract
1 orange, the grated zest
INSTRUCTIONS
🌱 Pie crust:
– 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.
🌱 Build the pie:
– 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.
STORAGE
You can store this vegan ricotta pie on your kitchen counter for up to 5 days, best if covered with a cloth, or stored in a cake keeper. If where you live is very hot, that is above above 30C or 90F, then you might want to put it in the refrigerator.
CHAPTERS
0:00 How to make vegan pie crust?
1:58 How to knead vegan pie crust?
3:01 How to roll the dough?
4:27 How to make vegan ricotta filling?
6:08 How to make a latticed top?
These recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products.
Contacts
✉️ Nico: nico@theplantbasedschool.com
✉️ Louise: louise@theplantbasedschool.com
Italia Plant Based
Filmed & Edited by Louise
Made with ❤ in our little Italian kitchen.
Nico & Louise 🙂