Chocolate Hazelnut Ricotta Pie

Chocolate Hazelnut Ricotta Pie

prep time

minutes
cook time

minute
servings
12

Ingredients




















Cooking Instructions

For crust:


1

Combine 2 1/2 cups flour, hazelnuts, 3 egg yolks, 1/3 cup sugar, butter and water in bowl or food processor. Pulse (or, alternatively, mix with paddle attachment of mixer) until dough forms a ball. Shape into disk, wrap and refrigerate.


For filling:


1

Beat 3 egg yolks with 1/3 cup sugar until light in color. Add 2 tablespoons flour, 3/4 cup milk and cream. Cook mixture in double boiler, stirring constantly until thick.


2

Stir chocolate with Frangelico into the mixture in double boiler until chocolate melts. Cool. Combine with ricotta and pinch of salt. Fold in the beaten egg white. Mix well and set aside for 10 minutes.


3

Heat oven to 350ºF. Butter and flour a 10-inch pie pan. Roll out 3/4 of the dough into a circle and line the pie pan with an overlap. Pour in filling.


4

Roll out remaining dough and cover pie. Press overlap of bottom and top crusts together. Crimp edges with fingers or fork. Beat remaining egg yolk with 1 tablespoon of milk and brush top of pie with mixture.


5

Bake until golden brown, approximately 35 to 45 minutes. Cool pie and cut in 12 wedges to serve. Top wedges with whipped cream, if desired.


*You may substitute prepared pie crusts, but they will lack the rich, nutty flavor that gives this recipes its name.


Ingredients




















Cooking Instructions

For crust:


1

Combine 2 1/2 cups flour, hazelnuts, 3 egg yolks, 1/3 cup sugar, butter and water in bowl or food processor. Pulse (or, alternatively, mix with paddle attachment of mixer) until dough forms a ball. Shape into disk, wrap and refrigerate.


For filling:


1

Beat 3 egg yolks with 1/3 cup sugar until light in color. Add 2 tablespoons flour, 3/4 cup milk and cream. Cook mixture in double boiler, stirring constantly until thick.


2

Stir chocolate with Frangelico into the mixture in double boiler until chocolate melts. Cool. Combine with ricotta and pinch of salt. Fold in the beaten egg white. Mix well and set aside for 10 minutes.


3

Heat oven to 350ºF. Butter and flour a 10-inch pie pan. Roll out 3/4 of the dough into a circle and line the pie pan with an overlap. Pour in filling.


4

Roll out remaining dough and cover pie. Press overlap of bottom and top crusts together. Crimp edges with fingers or fork. Beat remaining egg yolk with 1 tablespoon of milk and brush top of pie with mixture.


5

Bake until golden brown, approximately 35 to 45 minutes. Cool pie and cut in 12 wedges to serve. Top wedges with whipped cream, if desired.


*You may substitute prepared pie crusts, but they will lack the rich, nutty flavor that gives this recipes its name.


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