CHOCOLATE ALMOND CREAM PIE

CHOCOLATE ALMOND CREAM PIE image

Number Of Ingredients 11

Ingredients
1 1/4 cups chocolate cookie crumbs
3 tablespoons unsalted butter, melted
1 1/2 cups whole-milk ricotta cheese
1 cup mascarpone cheese
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup finely ground toasted almonds
3/4 cup finely ground semisweet chocolate
1 1/2 cups heavy cream - See more at: http://www.cuisinart.com/blog/entry/2137.html#sthash.qa705ZgV.dpuf

Steps:

Preheat oven to 350°F. Combine cookie crumbs and melted butter until well blended. Press firmly into bottom and sides of 9-inch deep dish pie pan. Place in oven and bake for 10 minutes - until crust is set. Cool completely before filling. Place ricotta and mascarpone cheeses in your stand mixer. Insert the chef's whisk. Turn to speed 6 and whip for 30 to 40 seconds. With the stand mixer running, add granulated sugar and both extracts. Continue to whip for 1 minute. Scrape bottom and sides of mixing bowl. Turn back to speed 6 and whip for 1 minute. With the stand mixer running, add ground almonds and ground chocolate, ¼ cup at a time, mixing for 20 seconds after each addition. Scrape bottom and sides of mixing bowl. Turn to speed 8 and gradually add heavy cream; whip for 1 minute. Scrape bottom and sides of bowl. Increase to speed 12 and whip for 2 minutes, until evenly thickened and increased in volume. Gently transfer whipped mixture to cooled crust. Cover and refrigerate for 8 hours or longer before serving. Serve chilled. For an even more outrageous touch, finish with shaved chocolate. - See more at: http://www.cuisinart.com/blog/entry/2137.html#sthash.qa705ZgV.dpuf