Easy Easter Ricotta Pie

Easier than my nonna's ricotta pie, this one comes together in a pinch!! Makes two pies!

Servings: 20

1 pkg (2 shells) uncooked pie crusts either homemade or store bought
680 g ricotta, well drained *see note about 1.5 pounds or 2 3/4 cup drained
1 cup sugar
5 large eggs
1 tablespoon vanilla
zest of one orange
½ cup of mini chocolate chips, plus more for sprinkling (you can use grated chocolate instead)
Decorations like Easter chocolates (optional)

Preheat the oven to 350°F.
In a large bowl with an electric mixer, beat the ricotta with the sugar until very smooth.
Add the eggs, one at a time, beating well after each addition; beat in the vanilla.
Stir in the orange zest and chocolate chips and pour the filling into the unbaked pie shells, dividing the filling between the two pie shells (if you'd like, you can sprinkle more chocolate chips on top); place filled pie onto a baking sheet to catch any spills.
Bake the pies for 45 minutes, or until ricotta is set and toothpick comes out clean.
Allow to cool down for at least an hour, decorate and refrigerate until ready to serve

Note: If your ricotta is not dry, drain in a mesh colander over a bowl for a couple of hours or overnight