Ingredients
Scale
Filling
- 15 oz ricotta cheese (whole-milk ricotta yields the creamiest result; use low-fat if you prefer lighter).
- 1 cup powdered sugar (or swap for finely ground coconut sugar for a lower-glycemic option).
- 1 teaspoon vanilla extract.
- 1/2 teaspoon ground cinnamon.
- 1/2 cup mini chocolate chips (dark chocolate chips give a richer bite).
Crust
- 1 (14 oz) package pre-rolled pie crusts (or use your favorite homemade pastry).
- 1 large egg, beaten (for brushing the top).
- 1 tablespoon granulated sugar (to sprinkle on the crust).
Optional toppings
- Chopped pistachios.
- Maraschino cherries.
- Extra mini chocolate chips.
Instructions
- Make the filling: In a bowl, whisk the ricotta until smooth. Add the powdered sugar, vanilla, cinnamon, and mini chocolate chips; stir until everything is evenly incorporated and creamy.
- Preheat the oven: Heat the oven to 375°F (190°C).
- Line the pan with crust: Fit one sheet of the pie crust into a 9×9-inch baking pan, pressing gently so the dough covers the bottom and sides. Patch any tears as needed.
- Spread the filling: Spoon the ricotta mixture over the crust and smooth it out with an offset spatula or the back of a spoon, leaving a narrow border if you plan to seal with a top crust.
- Top the squares (two options):
- Double-crust finish: Roll out the second pie crust and place it atop the filling. Crimp the edges to seal, brush the surface with the beaten egg, and sprinkle with the tablespoon of sugar.
- Open-faced finish: Skip the top crust and instead sprinkle extra mini chips or pistachios across the exposed filling before baking.
- Bake: Place the pan in the preheated oven and bake for 30–35 minutes, or until the pastry turns golden and the filling looks set.
- Cool and slice: Remove from the oven and allow the tray to cool on a rack for at least 30 minutes so the filling firms. Cut into squares and garnish with chopped pistachios, cherries, or extra chocolate chips if desired.
Notes
Storage tip: Refrigerate leftovers in an airtight container for up to 3 days. For cleaner slices, chill briefly before cutting. Enjoy!