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Chocolate Ricotta Pie | www.tasteandtellblog.com

Do you realize how hard it is to go through at 2 pound container of ricotta cheese?  I had a container coming up on it’s expiration date a little while back, and I sent out a call via Facebook for your favorite recipes with ricotta.  I ended up making 2 savory dishes, and this pie, and still had about 1/4 of the container left!!!  But I’m so grateful for the suggestions given – including my sister saying that I should make a ricotta pie.  I’m not sure this is the pie she was thinking of, but I went good old Google and started looking for a good ricotta pie recipe.  I saw this one, and knew I had to make it!!

I made a few adjustments, including using almonds instead of pine nuts as the original recipe called for.  I’m afraid that that many pine nuts would have been just too expensive!!  But I ended up loving the almonds.  Actually, I just loved this pie!  It was very rich and packed full of chocolate flavor.  Perfect for if you have a serious chocolate habit or craving!!

What is your favorite recipe using ricotta?

Chocolate Ricotta Pie | www.tasteandtellblog.com

Chocolate Ricotta Pie
adapted from Giada de Laurentiis

1 1/2 cups all-purpose flour
2 tablespoons cornmeal
3/4 almonds, plus 3/4 cup sliced almonds, toasted
1/4 cup sugar, plus 3/4 cup
pinch salt
1 stick unsalted butter, melted and cooled slightly
1/2 cup water
8 ounces semi-sweet chocolate
3/4 cup ricotta cheese
3 ounces cream cheese, at room temperature
1 large egg
3 large egg yolks

In a food processor, blend the flour, cornmeal, 3/4 cup almonds, 1/4 cup sugar and salt. Process until finely ground. Add the butter and pulse until a dough forms. Press the dough into the bottom of an 11-inch tart pan. Refrigerate about 30 minutes.

Preheat the oven to 350F.

Line the tart dough with aluminum foil and weight down with pie weights or dried beans. Bake in the preheated oven, in the lower third of the oven, for about 25 minutes. Remove from the oven and remove the foil. Return to the oven and bake until light and golden, about 10 more minutes. Remove from oven and cool completely.

In a small saucepan, combine the remaining 3/4 cup sugar and the water. Bring to a boil, stirring until the sugar dissolves. Cool slightly.

IN a double boiler, melt the chocolate.

In a food processor, pulse the ricotta and the cream cheese until smooth. Add the egg and the egg yolks one at a time and process until smooth. Add in the melted chocolate and process. With the food processor running, add the sugar syrup in a thin, steady stream and process until smooth.

Pour the custard into the baked tart shell and bake until the filling is almost set, about 30 minutes. Scatter the 3/4 cup toasted sliced almonds on top of the filling. Let the tart cool completely before serving.

 

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19 Responses to Chocolate Ricotta Pie

  1. Averie (LoveVeggiesAndYoga) says:

    Deborah, amazing job on this…yum!

  2. Cookie baker Lynn says:

    Gorgeous pie! Yes, that would certainly take care of a chocolate craving. Not very original, but I love putting ricotta into lasagna. I've never thought of putting it in pie!

  3. Pam says:

    Way to go, it looks and sounds great! Love the colors in the first pic!

  4. Claudia says:

    Oh my this looks good. I never have trouble using ricotta – I am a ricotta-fiend. I'll add olive oil and herbs and spoon it on bread. But adding chocolate – diabolically tasty!

  5. Katie says:

    Looks delicious. I love ricotta as its so versatile. I love it baked into a savoury tart or cheesecake. I even love it spread on toast with some jam or even stirred into granola with a little honey and cinnamon.

  6. Joanne says:

    Oh this looks GOOD. It reminds me of a chocolate version of a ricotta cheesecake…which is always a good thing!

    Let me know if you make the ricotta pancakes! They're a little thick and I had to thin them out a big with some milk (FYI) but I have a feeling that was just my ricotta cheese, which was made locally and not a name brand.

  7. Rosa's Yummy Yums says:

    I love ricotta! This pie must be scrumptious.

    Cheers,

    Rosa

  8. Emily says:

    Wow, this looks good! I think I'd prefer the flavor of almonds, anyway.

  9. Barbara says:

    That's a marvelous dense chocolate pie, Deborah!
    I always have ricotta in my fridge. My favorite way to eat it? With a teaspoonful of cocoa, a bit of vanilla flavoring and some equal sweetener. For dessert. Every night. :)

  10. Jennifurla says:

    Cool recipe, I just love it and gorgeous to the eyes.

  11. Karly says:

    I've never heard of Ricotta pie, but that looks amazing!

  12. Ann says:

    Wow, Deborah, this looks really really good! Love it.

  13. Nicole says:

    okay, seriously, that looks amazing and I am always looking for ways to use my ricotta.. Giada makes a ricotta cookie too, I always wanted to try, but the pie looks so delish!

  14. scrambledhenfruit says:

    I was looking for a little something sweet to make and I think this is it. :) Looks delicious!

  15. katidyd says:

    Looks fantastic! But, and this is telling about the kinds of crusts I've made, there's no butter or shortening in the crust? How does it stay together so well?

  16. Lester Mendez says:

    Great dessert for my birthday this upcoming May. It reminds me of a chocolate version of a ricotta cheesecake that I've taste during city dining festival here in New York. Great!

  17. grace says:

    believe it or not, i've never used ricotta in a dessert. i'm intimidated by it for some reason. i think that involving chocolate is the key, though–lovely pie!

  18. Deborah says:

    Katidyd – there is butter in the crust – I'll go back and make sure the directions are right!!

  19. Deborah F says:

    Thanks for the recipe. It’s good! I have NO TROUBLE going through a large container for good ricotta — my Italian grandparents were cheese makers, specializing in ricotta and mozzarella. Yum. Good for breakfast.

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