RICOTTA PIE WITH CHOCOLATE AND RASPBERRY

Ricotta Pie With Chocolate and Raspberry image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 18

3 cup(s) all-purpose flour
1 cup(s) plus 2 tablespoons butter
3 tablespoon(s) cold water
3 - egg yolks
FOR THE RASPBERRY LAYER
1 1/2 cup(s) fresh or frozen raspberries, thawed
1/4 cup(s) sugar
2 tablespoon(s) cornstarch
1 cup(s) semisweet chocolate chips
FOR THE FILLING
1 1/2 cup(s) ricotta cheese
2 tablespoon(s) all-purpose flour
1 1/2 teaspoon(s) vanilla extract
2 - eggs
1/2 cup(s) sugar
FOR THE FINISHING
1 - egg white
2 tablespoon(s) coarse sugar

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.