Chocolate Ricotta Pie Recipes

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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

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

CHOCOLATE RICOTTA PIE



Chocolate Ricotta Pie image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h55m

Yield 10 to 12 servings

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1/4 cup sugar
2 tablespoons cornmeal
Pinch salt
1/2 cup skinned, toasted hazelnuts
1 stick unsalted butter, melted and cooled slightly
1/2 cup water
3/4 cup sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)
3/4 cup ricotta cheese
1/3 cup cream cheese, at room temperature
1 large egg
3 large egg yolks
1/4 cup toasted and chopped hazelnuts

Steps:

  • For the crust: In the bowl of a food processor combine the flour, 1/4 cup sugar, cornmeal, salt, and 1/2 cup toasted hazelnuts, and pulse to grind. Add the butter and pulse, just until the mixture forms a dough. 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 again until golden, about 10 minutes longer. Remove from the oven and cool completely.
  • For the filling: Add the chocolate to a double boiler, over very softly simmering water and heat until melted.
  • Combine the water with the sugar in a small saucepan over low heat. Stir to dissolve sugar. Remove from heat and cool.
  • Add the ricotta cheese and cream cheese in a food processor and pulse until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and the sugar syrup and pulse until combined. Pour the custard into the tart shell and bake until the custard is just set, about 30 minutes. Scatter the remaining 1/4 cup of chopped hazelnuts 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.

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.

RICOTTA PIE (PIZZA DOLCE) WITH CHOCOLATE AND RASPBERRY



Ricotta Pie (Pizza Dolce) with Chocolate and Raspberry image

My grandmother recalls ricotta pie always making an appearance on Easter when she was little. Now I've taken here recipe and created a pared down version for a more upscale appearance at holidays and other gatherings. -Stephen DeBenedictis, Wakefield, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 6 mini pies.

Number Of Ingredients 18

3 cups all-purpose flour
1 cup plus 2 tablespoons butter
3 egg yolks
3 tablespoons cold water
RASPBERRY LAYER:
1-1/2 cups fresh or frozen raspberries, thawed
1/4 cup sugar
2 tablespoons cornstarch
1 cup semisweet chocolate chips
FILLING:
1-1/2 cups ricotta cheese
2 tablespoons all-purpose flour
1-1/2 teaspoons vanilla extract
2 eggs
1/2 cup sugar
FINISHING:
1 egg white
2 tablespoons 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.

Nutrition Facts :

ITALIAN CHOCOLATE AND RICOTTA CAKE



Italian Chocolate and Ricotta Cake image

An authentic Italian cake in an hour? Yes, please! This irresistible chocolate cake (torta di ricotta e cioccolato) is made with ricotta cheese and full of chocolaty goodness.

Provided by Monica

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 8

10 ½ ounces ricotta cheese
½ cup white sugar
3 eggs
2 ⅓ cups all-purpose flour
3 ½ teaspoons baking powder
7 ounces bittersweet chocolate, chopped
7 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
  • Whisk ricotta cheese and sugar together in a large bowl. Whisk in eggs one at a time until well combined.
  • Combine flour and baking powder in a bowl; sift into ricotta mixture. Mix until batter is well combined and no dry spots remain. Add chopped chocolate, melted butter, and vanilla extract; stir until batter is smooth. Spoon batter into prepared cake pan (batter will be very thick).
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan before serving.

Nutrition Facts : Calories 467.5 calories, Carbohydrate 59.6 g, Cholesterol 108 mg, Fat 21.7 g, Fiber 1.2 g, Protein 11.7 g, SaturatedFat 12.6 g, Sodium 364.9 mg, Sugar 12.9 g

CREAMY RICOTTA PIE



Creamy Ricotta Pie image

Ricotta, white chocolate pudding, whipped topping, orange peel and chocolate chunks are mixed and spooned into a wafer crust for a tasty no-bake pie.

Provided by My Food and Family

Categories     Recipes

Time 2h10m

Yield 8 servings

Number Of Ingredients 7

1 cup POLLY-O Original Ricotta Cheese
3/4 cup cold milk
1-1/2 tsp. grated orange zest
1 pkg. (4-serving size) JELL-O White Chocolate Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping
2 oz. BAKER'S Semi-Sweet Chocolate, chopped
1 ready-to-use vanilla wafer crumb crust (6 oz.)

Steps:

  • Beat ricotta cheese, milk and orange zest in large bowl with wire whisk until well blended.
  • Add dry pudding mix. Beat with wire whisk 1 to 2 min. Gently stir in whipped topping until well blended. Stir in chocolate. Spoon into crust.
  • Refrigerate 2 hours or until firm. Store leftover pie in refrigerator.

Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 25 g, Protein 6 g

RICOTTA PIE (OLD ITALIAN RECIPE)



Ricotta Pie (Old Italian Recipe) image

This is an old Italian recipe for a pie with a sweet crust--just like from the old country. My in-laws are Italian and they say that this is the best pie. It is always requested for Christmas. Mini chocolate bits and lemon rind can be mixed into the batter.

Provided by Misty

Categories     World Cuisine Recipes     European     Italian

Time 3h

Yield 24

Number Of Ingredients 13

12 large eggs eggs
2 cups white sugar
2 teaspoons vanilla extract
3 pounds ricotta cheese
¼ cup miniature semisweet chocolate chips, or to taste
4 cups all-purpose flour
5 teaspoons baking powder
1 cup white sugar
½ cup shortening, chilled
1 tablespoon shortening, chilled
4 large eggs eggs, lightly beaten
1 teaspoon vanilla extract
1 tablespoon milk

Steps:

  • Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
  • Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
  • Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
  • Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
  • Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.

Nutrition Facts : Calories 352.1 calories, Carbohydrate 45.6 g, Cholesterol 141.6 mg, Fat 13.4 g, Fiber 0.7 g, Protein 12.9 g, SaturatedFat 5.4 g, Sodium 220.1 mg, Sugar 26.5 g

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