A Chef Pierre Sweet Ricotta and Chocolate Chip Pie (10", 6/28 oz) invites indulgence on an outdoor table, its label with nutritional details glinting as foliage subtly rustles nearby.

A cardboard box contains three Chef Pierre Sweet Ricotta and Chocolate Chip Pies, featuring a delicious pie next to an open one with a slice cut out on a black table. The backdrop of greenery adds freshness to this Italian-inspired dessert scene.

A Chef Pierre Sweet Ricotta and Chocolate Chip Pie rests on a gray surface with a slice missing. In the background, vibrant green foliage and pink flowers enhance the scene with nature's artistry.

Chef Pierre Sweet Ricotta and Chocolate Chip Pie (10", 6/28 oz) 1 Pie

Name: Easy Lunches
Brand: Easy Lunches
SKU: EL-001
Price: 9.99 USD
Availability: InStock
Rating: 4.8 (125 reviews)

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Quick Facts

28 oz.

430 Calories per serving

Keep Frozen

Description

Chef Pierre Sweet Ricotta and Chocolate Chip Pie (10", 6/28 oz)

Delight in the creamy, decadent flavors of Chef Pierre Sweet Ricotta and Chocolate Chip Pie. This unique dessert features a buttery, golden crust filled with a luscious sweet ricotta cheese mixture blended with rich chocolate chips. Perfectly balanced between creamy and indulgent, this pie offers a sophisticated twist on a classic Italian-inspired treat.

Key Highlights:

Size: 10-inch pie, ideal for sharing at gatherings or savoring as an individual dessert offering.
Packaging: Includes six pies per case, each weighing 28 ounces.
Flavor Profile: Creamy ricotta cheese filling complemented by the sweetness of premium chocolate chips.
Versatility: A perfect dessert choice for restaurants, catering events, or special celebrations.
Convenience: Thaw-and-serve format ensures easy preparation with professional-quality results.

Serving Suggestions:

Serve chilled or slightly warmed for a rich and satisfying dessert experience.
Pair with a drizzle of chocolate sauce, powdered sugar, or fresh berries for an elevated presentation.

Whether as the star of a dessert menu or a centerpiece at family gatherings, Chef Pierre Sweet Ricotta and Chocolate Chip Pie is guaranteed to impress with its luxurious texture and flavor.

Ingredients

Ingredients: Sugar, Ricotta Cheese (milk, Vinegar, Salt), Cream, Enriched Flour (wheat Flour, Niacin, Reduced Iron, Thiamine mononitrate, Riboflavin, Folic Acid), Cream Cheese (milk And Cream, Cheese Culture, Salt, Carob Bean Gum), Skim Milk, Vegetable oil (palm, Soybean), Semisweet Chocolate Chips (sugar, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin, Vanilla Extract), contains 2% Or Less: Water, High Fructose Corn Syrup, Whey Powder, Mono- & Diglycerides, Modified Food Starch, Salt, Gelatin, natural Flavor, Cellulose (gel, Gum), Baking Soda, Carrageenan, Soy Lecithin, Citric Acid

Shipping

Free Shipping $89+. For all orders over $89, we offer free shipping.

Orders below $89: For all orders below $89, we offer flat rate shipping of $20.

At Easy Lunches, we take great care in packaging your items to ensure they arrive in perfect condition. Fresh and frozen goods are packed in cooler boxes with gel packs or dry ice, depending on your order. Dry goods are shipped in durable corrugated boxes for ambient temperature delivery.

Shipping Policy:

Orders are shipped each week, Monday through Friday. Yes, we do ship over the weekends.

For cold or frozen shipments, we add enough dry ice and/or cold gel packs to ensure the product arrives at the right temperature!

We typically ship packages within 24 - 48 hours from an order being received, subject to the conditions above.

We do not ship to PO Boxes and accept no liability if you place an order to be shipped to a PO Box.

Made by

Chef Pierre

Chef Jean-Pierre’s interest in food preparation developed early in life. Born in Aix-en-Provence in the south of France, Jean-Pierre was the youngest of five children and spent a great deal of time in the kitchen with his mother, Yolande, a Cordon Bleu chef.

His first job at the age of twelve was in a local butcher shop where he mastered the art of charcuterie. Determined to become a chef, Jean-Pierre began his formal apprenticeship at L’Ousteau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating. He continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the Carlton in Cannes.

In 1976 Jean-Pierre opened The Left Bank Restaurant which was consistently selected by “Gourmet Magazine”, “Bon Appetit”, “Conde Nast” & “Travel & Leisure” as one of the best restaurants in America for 22 years.