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Chocolate-Ricotta Pie

I was going through the fridge today which was a very difficult task due to all of our Christmas left-overs, and I stumbled upon about 8 ounces of ricotta cheese left over from a lasagna recipe that was still good. I’ve never actually made a dessert with ricotta before so I’m curious as to how much creamier it makes the consistency of a cheesecake-like filling, rather than just using cream cheese.

Chocolate Ricotta Pie

Basic Pie Pastry

Williams Sonoma

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1/2 cup vegetable shortening
  • 3 to 4 Tbs. cold water
  1. Combine the flour and salt in a mixing bowl and toss together. Add the shortening. With your fingertips, 2 knives or a pastry blender, blend the ingredients together, working quickly, until you have a mixture of tiny, irregular flakes and bits about the size of coarse bread crumbs. Sprinkle on the water, 1 Tbs. at a time, stirring gently with a fork after each addition. Add just enough water for the dough to form a rough mass
  2. With floured hands, pat the dough into a smooth disk (or into 2 disks, one just slightly larger than the other, if you are making a double-crust pie). The dough is now ready to use. It is not necessary to refrigerate the dough before rolling out (unless you included some butter), although for convenience it may be covered with plastic wrap and refrigerated for up to 2 days
  3. Preheat the oven to 350° F
  4. Roll out the dough on a floured surface (using the larger piece for the bottom of a double-crust pie) until it is about 12 inches in diameter and 1/8 inch thick, or about 2 inches wider than the top of the pie dish. Try to keep the dough as round as possible
  5. Transfer the rolled-out pastry to the pie dish. Pat the pastry in around the edges to fit the shape of the dish. If you are making a double-crust pie, roll out the remaining pastry for the top crust and set it aside on waxed paper
  6. Poke the pie pastry all over with a fork and bake for 30-35 minutes or until golden-brown


Giada De Laurentiis

  • 3/4 cup sugar
  • Pinch salt
  • 1 stick (4 ounces) unsalted butter, melted and cooled slightly
  • 1/2 cup water
  • 8 ounces semisweet chocolate chips (about 1 1/3 cups)
  • 3/4 cup ricotta cheese
  • 3 ounces cream cheese, at room temperature
  • 1 large egg
  • 3 large egg yolks
  1. Combine the 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
  2. In a double boiler, melt the chocolate over very softly simmering water
  3. 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
  4. Pour the custard into the tart shell and bake until the filling is almost set, about 30 minutes or until the custard has set. The pie can be wrapped in plastic and refrigerated for up to 3 days. Return the pie to room temperature before serving

I still haven’t gotten around to buying a pastry cutter so I had to rely on my trusty plastic party fork to cut in the shortening with…

Why bother using pie weights when you can just poke the crust?


Post-baked…but I should say devoured. My dad got to the finished pie before I had the chance to take a picture of it


3 responses »

  1. Simplicity is the ultimate sophistication.

  2. I?m impressed, I need to say. Actually hardly ever do I encounter a weblog that?s each educative and entertaining, and let me let you know, you have got hit the nail on the head. Your concept is excellent; the difficulty is one thing that not enough persons are talking intelligently about. I’m very glad that I stumbled throughout this in my seek for something referring to this.


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