Best Chocolate Ricotta Pie Kirsten Dixon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE-RICOTTA PIE



Chocolate-Ricotta Pie image

Provided by Giada De Laurentiis

Categories     dessert

Time 3h10m

Yield 1 (11-inch) tart

Number Of Ingredients 12

1 1/2 cups all-purpose flour
2 tablespoons cornmeal
3/4 cup pine nuts, plus 3/4 cup, toasted (about 8 ounces in total)
1/4 cup sugar, plus 3/4 cup
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

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.

CHOCOLATE-RICOTTA PIE



Chocolate-Ricotta Pie image

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

1 1/2 cups all-purpose flour
2 tablespoons cornmeal
3/4 cup pine nuts, plus
3/4 cup pine nuts, toasted (about 8 ounces in total)
1/4 cup sugar, plus
3/4 cup sugar
1 pinch salt
4 ounces unsalted butter, melted and cooled slightly
1/2 cup water
8 ounces semi-sweet 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

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

ORANGE CHOCOLATE RICOTTA PIE



Orange Chocolate Ricotta Pie image

Make and share this Orange Chocolate Ricotta Pie recipe from Food.com.

Provided by Chris Reynolds

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

whole milk ricotta cheese
2 eggs, lightly beaten
1/2 cup dark chocolate chips
1/3 cup sugar
1 tablespoon grated orange peel
2 tablespoons orange liqueur (optional)
pastry for double-crust pie (9-inch)

Steps:

  • In bowl, combine the ricotta cheese, eggs, chocolate chips, sugar, orange peel, and orange liqueur, if using.
  • Roll out 1/2 of the pastry to fit pie pan. Fill with ricotta mixture.
  • Roll out rest of pastry into an 11" circle. Cut into 1" wide strips. Lay half of the strips across the pie 1" apart. Fold back every other strip halfway. Lay another strip across center of pie at a right angle. Unfold strips over center strip. Fold back the alternate strips; place a second strip across the pie. Continue to add strips until pie is covered with lattice. Trim, seal, and flute the edges.
  • Bake at 425F for 40-45 minutes. Cool. Refrigerate leftovers.

Nutrition Facts : Calories 101.2, Fat 4.3, SaturatedFat 2.2, Cholesterol 46.5, Sodium 19, Carbohydrate 15.3, Fiber 0.7, Sugar 14.1, Protein 2

ORANGE CHOCOLATE RICOTTA PIE



Orange Chocolate Ricotta Pie image

A traditional Italian dessert served during the holidays and for special occasions, this pie features the classic pairing of orange and chocolate. The result is rich and tangy—a perfect finale to a Mediterranean-style dinner. —Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 7

2 cartons (15 ounces each) whole-milk ricotta cheese
2 large eggs, lightly beaten
1/2 cup dark chocolate chips
1/3 cup sugar
1 tablespoon grated orange zest
2 tablespoons orange liqueur, optional
Pastry for double-crust pie

Steps:

  • In a large bowl, combine the ricotta cheese, eggs, chocolate chips, sugar, orange zest and, if desired, orange liqueur., On a floured surface, roll out half the dough to fit a 9-in. pie plate; transfer to pie plate. Fill with ricotta mixture., Roll out remaining dough into an 11-in. circle; cut into 1-in.-wide strips. Lay half of the strips across the pie, about 1 in. apart. Fold back every other strip halfway. Lay another strip across center of pie at a right angle. Unfold strips over center strip. Fold back the alternate strips; place a second strip across the pie. Continue to add strips until pie is covered with lattice. Trim, seal and flute edges., Bake at 425° until crust is golden brown, 40-45 minutes. Refrigerate leftovers.

Nutrition Facts : Calories 525 calories, Fat 31g fat (16g saturated fat), Cholesterol 106mg cholesterol, Sodium 346mg sodium, Carbohydrate 49g carbohydrate (23g sugars, Fiber 0 fiber), Protein 17g protein.

CHOCOLATE RICOTTA PIE (OLIVE GARDEN OFFICIAL RECIPE)



Chocolate Ricotta Pie (Olive Garden Official Recipe) image

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

1 1/4 cups graham cracker crumbs
1/2 cup melted butter
2 tablespoons granulated sugar
1 lb ricotta cheese
3/4 cup confectioners' sugar
1 teaspoon almond extract
1 cup toasted almond
1/2 cup semi-sweet chocolate chips
1 1/4 cups heavy cream

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



Chocolate Ricotta Pie image

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

CRUST
1 1/4 c graham cracker crumbs
1/2 c butter, melted
2 Tbsp granulated sugar
FILLING
1 lb ricotta cheese
3/4 c confectioners' sugar
1 tsp almond extract
1 c almonds, toasted
1/2 c semi-sweet chocolate chips
1 1/4 c heavy cream

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.

Related Topics