Ricotta Pie

Pulse flour, cold butter, Marsala wine, white sugar, baking powder, and fine salt together in a food processor until mixture resembles coarse crumbs. Add ice water and pulse briefly until dough just comes together. Turn dough out onto a lightly floured work surface and press into a disc; wrap in plastic wrap and refrigerate until chilled, at least 2 hours.

Preheat oven to 200°C.

Roll chilled dough out enough to line a pie plate. Trim and crimp edges of dough; prick base of the dough all over with a fork. Line dough with parchment paper and pour baking weights into parchment.

Bake in the preheated oven until crust is set, about 15 minutes. Remove weights when cool enough to handle and let crust cool completely. Reduce oven temperature to 175°C.

Whisk ricotta cheese, eggs, white sugar, egg yolks, vanilla extract, lemon zest, orange zest, and salt together in a bowl until filling is smooth and creamy. Pour filled into cooled pie crust. Sprinkle chocolate chips and candied orange peel over the top and light press chocolate and orange into filling with the tip of a knife.

Bake in the oven until pie is just set, about 45 minutes. An instant-read thermometer inserted into the center should read 70°C. Cool pie completely and refrigerate until chilled, at least 2 hours.

Stir sugar and water together in a small saucepan; bring to a simmer, remove from heat, and cool. Toss chopped orange zest with cooled sugar mixture.

Cut cooled pie into slices and top each with pistachios and chopped orange zest.