Chocolate Ricotta Pie

Chocolate Ricotta Pie

Serves 8


For the Crust
12 tbsp Unsalted Butter
1 1/3 cup All-purpose Flour
3 Egg Yolks
7 tbsp Sugar
1 tsp Vanilla Extract
1 tbsp Baking Powder
Pinch of Salt
For the Filling
5 ounces Semi-sweet chocolate - chopped
1 pound Ricotta Cheese - smooth
3 1/2 tbsp Sugar
1/2 cup Whipping Cream
1 tbsp Rum
2 tbsp Grated Orange Zest
For garnish Icing Sugar


Butter and flour a 9-inch tart pan with removable bottom. Place the butter and flour in a medium bowl and use your hands to work the two ingredients together until uniform in texture. Turn out the flour mixture onto a clean work surface and make a well in the middle. To the centre of the well, add the egg yolks, sugar, vanilla, baking powder, and salt and combine quickly with your fingertips until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30-40 minutes. In the meantime, prepare the filling.

Melt the chocolate in the microwave or over a double boiler and set aside to cool slightly. In a bowl, mix together the ricotta, sugar, cream, rum, and orange zest. Add the melted chocolate and mix well.

Preheat the oven to 375 ̊F. Remove the pie crust from the refrigerator, slice off about one-quarter of the dough, and set this aside. Roll out remaining dough to cover the bottom and sides of the tart pan. Press the dough into the pan and pour the chocolate ricotta filling into the crust. Roll out reserved dough and cut into 3⁄4-inch strips. Arrange the strips in a lattice pattern on top of the pie and bake for 40 minutes; crust should be golden brown. Transfer pie to a wire rack to cool and dust with icing sugar before serving. 

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