CHOCOLATE RICOTTA PIE
It is always requested for every holiday. My mother's neighbor is Italian. When we moved into the house next door, she brought this over to welcome us to the neighborhood. I enjoyed it and asked for the recipe.
Provided by Melanie Campbell
Categories Desserts
Time 2h
Number Of Ingredients 11
Steps:
- 1. PRE-HEAT oven to 375F.
- 2. MIX graham cracker crumbs, butter and sugar together in a bowl. Shape inside 9" pie plate. If crust is too crumbly, add a small amount of butter so crumbs will hold together. Bake at 375 for 8-9 minutes, until lightly browned. Allow to cool.
- 3. COMBINE ricotta, confectioner's sugar, and almond extract in a bowl and set aside.
- 4. COMBINE almonds and chocolate. Chop together in a food processor; do not chop too fine.
- 5. FOLD together cheese mix and chopped almond & chocolate and chill.
- 6. WHIP heavy cream until stiff. Fold into ricotta and chocolate mix half at a time.
- 7. SPOON into chilled crust and let sit overnight before serving.
- 8. Serve with chocolate sauce, if desired.
RICOTTA PIE (PIZZA DOLCE) WITH CHOCOLATE AND RASPBERRY
My grandmother recalls ricotta pie always making an appearance on Easter when she was little. Now I've taken here recipe and created a pared down version for a more upscale appearance at holidays and other gatherings. -Stephen DeBenedictis, Wakefield, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 6 mini pies.
Number Of Ingredients 18
Steps:
- Place the flour in a large bowl; cut in the butter until crumbly. In a small bowl, whisk egg yolks and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other. Wrap smaller portion in plastic wrap and refrigerate., Divide the remaining dough into six portions. Roll out each portion to fit a 5-in. pie plate; transfer pastry to pie plates. Set aside., Press raspberries through a sieve; discard seeds. In a small saucepan, combine sugar and cornstarch. Stir in raspberry puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Spread over the bottom of each crust. Sprinkle with chocolate chips., In a large bowl, beat the ricotta cheese, flour and vanilla until blended. In a small bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Fold into ricotta mixture. Spread into pastry shells., Roll out remaining pastry; make lattice crusts. Trim, seal and flute edges. Whisk egg white; brush over lattice tops. Sprinkle with coarse sugar., Transfer pies to a baking sheet. Bake at 350° for 30-35 minutes or until crust is golden and filling is set. Cool on a wire rack. Refrigerate until serving.
Nutrition Facts :
CHOCOLATE RICOTTA PIE (OLIVE GARDEN OFFICIAL RECIPE)
Your family and friends will love this rich ricotta and cream cheese chocolate pie recipe. It's the perfect after-dinner delight to serve at your next gathering. From The Olive Garden Website: http://www.olivegarden.com/recipes/featured_recipe/
Provided by Starfire aka Wendy
Categories Pie
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- MIX graham cracker crumbs, butter and sugar together in a bowl. Shape inside 9" pie plate. If crust is too crumbly, add a small amount of butter so crumbs will hold together. Bake at 375F for 8-9 minutes until lgihtly browned. Allow to cool.
- COMBINE ricotta, confectioner's sugar, and almond extract in a bowl and set aside.
- COMBINE almonds and chocolate. Chop together in a food processor; do not chop too fine.
- FOLD together cheese mix and chopped almond & chocolate and chill.
- WHIP heavy cream until stiff. Fold into ricotta and chocolate mix half at a time.
- SPOON into chilled crust and let sit overnight before serving.
- Serve with chocolate sauce, if desired.
Nutrition Facts : Calories 595.3, Fat 46.2, SaturatedFat 23.3, Cholesterol 110.5, Sodium 224.5, Carbohydrate 37.2, Fiber 3, Sugar 25.1, Protein 12.4
CHOCOLATE RICOTTA PIE
Provided by Giada De Laurentiis
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- For the crust: In the bowl of a food processor combine the flour, 1/4 cup sugar, cornmeal, salt, and 1/2 cup toasted hazelnuts, and pulse to grind. Add the butter and pulse, just until the mixture forms a dough. Press the dough over the bottom and about 2 inches up the sides of an 11-inch diameter tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Line the tart dough with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake the shell again until golden, about 10 minutes longer. Remove from the oven and cool completely.
- For the filling: Add the chocolate to a double boiler, over very softly simmering water and heat until melted.
- Combine the water with the sugar in a small saucepan over low heat. Stir to dissolve sugar. Remove from heat and cool.
- Add the ricotta cheese and cream cheese in a food processor and pulse until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and the sugar syrup and pulse until combined. Pour the custard into the tart shell and bake until the custard is just set, about 30 minutes. Scatter the remaining 1/4 cup of chopped hazelnuts on top of the filling. Let the tart cool completely before serving.
- The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.
CHOCOLATE-RICOTTA PIE
Provided by Giada De Laurentiis
Categories dessert
Time 3h10m
Yield 1 (11-inch) tart
Number Of Ingredients 12
Steps:
- Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt in a food processor until finely ground. Add the butter and pulse, just until the dough forms. Press the dough over the bottom and about 2 inches up the sides of an 11-inch-diameter tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Line the tart dough with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake the shell until golden, about 10 minutes longer. Cool completely.
- Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Cool the sugar syrup slightly.
- In a double boiler, melt the chocolate over very softly simmering water.
- Pulse the ricotta cheese and cream cheese in a food processor until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and process until combined. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
- Pour the custard into the tart shell and bake until the filling is almost set, about 30 minutes or until the custard has set. Scatter the remaining 3/4 cup toasted pine nuts on top of the filling. Let the tart cool completely before serving.
- The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.
RICOTTA PIE
Provided by Food Network
Categories dessert
Time 4h10m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- To make the pie crust: Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm.
- On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.
- Preheat the oven to 350 degrees. In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit and chocolate chips. Pour the filling into the pie shell.
- Bake the pie for 45 minutes, or until just set. Let cool and chill.
CHOCOLATE-RICOTTA PIE
Make and share this Chocolate-Ricotta Pie recipe from Food.com.
Provided by Megannnnnnnn
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt in a food processor until finely ground. Add the butter and pulse, just until the dough forms. Press the dough over the bottom and about 2 inches up the sides of an 11-inch-diameter tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Line the tart dough with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake the shell until golden, about 10 minutes longer. Cool completely.
- Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Cool the sugar syrup slightly.
- In a double boiler, melt the chocolate over very softly simmering water.
- Pulse the ricotta cheese and cream cheese in a food processor until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and process until combined. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
- Pour the custard into the tart shell and bake until the filling is almost set, about 30 minutes or until the custard has set. Scatter the remaining 3/4 cup toasted pine nuts on top of the filling. Let the tart cool completely before serving.
- The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.
Nutrition Facts : Calories 703.7, Fat 46.6, SaturatedFat 18.6, Cholesterol 159, Sodium 88.7, Carbohydrate 66.8, Fiber 3.4, Sugar 41.6, Protein 12.6
CHOCOLATE-RICOTTA PIE
Make and share this Chocolate-Ricotta Pie recipe from Food.com.
Provided by Crystal B.
Categories Tarts
Time 1h30m
Yield 1 Tart
Number Of Ingredients 12
Steps:
- Blen flour, cornmeal 3/4 cup pine nuts, 1/4 cup sugar and salt in a food processor until finely ground. Add the butter and pulse, just until the dough forms. Press dough over the bottom and about 2 inches up the sides of an 11-inch diameter tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Lien the tart with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, a bout 25 minutes. Carefully remove the foil and pie weights. Bake shell until golden, about 10 minutes longer. Cool completely.
- Combine the remianing 3/4 cup of sugar with 1/2 cup of water in small saucepan. Bring to a boil, stirring until the sugar dissolves. Cool the sugar syrup slightly.
- In a double broiler, melt the chocolate over very softly simmering water.
- Pulse the Ricotta cheese and cream cheese in a food processor until smooth. Add the egg and egg yolks, one at a time, and process until smooth. Add the melted chocolate and process until combined. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
- Pour the custard into the tart shell and bake until the filling is almost set, about 30 minutes, or until it has set. Scatter the remaining 3/4 cup toasted pine nuts on top of the filling. Let the tart cool completely before serving.
- The tart can be wrapped in plastic and refrigerate for up to 3 days. Return the tart to room temperature before serving.
Nutrition Facts : Calories 4368.4, Fat 303.8, SaturatedFat 144.3, Cholesterol 1272.5, Sodium 707.2, Carbohydrate 371.3, Fiber 23.3, Sugar 179.2, Protein 86.5
CREAMY RICOTTA PIE
Ricotta, white chocolate pudding, whipped topping, orange peel and chocolate chunks are mixed and spooned into a wafer crust for a tasty no-bake pie.
Provided by My Food and Family
Categories Recipes
Time 2h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Beat ricotta cheese, milk and orange zest in large bowl with wire whisk until well blended.
- Add dry pudding mix. Beat with wire whisk 1 to 2 min. Gently stir in whipped topping until well blended. Stir in chocolate. Spoon into crust.
- Refrigerate 2 hours or until firm. Store leftover pie in refrigerator.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 25 g, Protein 6 g
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