Easy Chocolate Ricotta Pie Recipe Recipe Fo

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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

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

RICOTTA PIE



Ricotta Pie image

Provided by Food Network

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 14

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold vegetable shortening, cut into bits
1 large egg, beaten lightly
2 to 3 tablespoons ice water
1 1/2 pounds ricotta, drained well
3/4 cup sugar
5 large eggs
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup diced candied fruit
1/2 cup semisweet chocolate chips

Steps:

  • To make the pie crust:
  • Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm.
  • On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.
  • Filling:
  • Preheat the oven to 350 degrees F.
  • In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit and chocolate chips. Pour the filling into the pie shell.
  • Bake the pie for 45 minutes, or until just set. Let cool and chill.

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.

RICOTTA PIE



Ricotta Pie image

Provided by Food Network

Categories     dessert

Time 4h10m

Yield 8 to 10 servings

Number Of Ingredients 14

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold vegetable shortening, cut into bits
1 large egg, beaten lightly
2 to 3 tablespoons ice water
1 1/2 pounds ricotta, drained well
3/4 cup sugar
5 large eggs
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/2 cup diced candied fruit
1/2 cup semisweet chocolate chips

Steps:

  • To make the pie crust: Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm.
  • On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.
  • Preheat the oven to 350 degrees. In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit and chocolate chips. Pour the filling into the pie shell.
  • Bake the pie for 45 minutes, or until just set. Let cool and chill.

CHOCOLATE RICOTTA MOUSSE



Chocolate Ricotta Mousse image

This 4-ingredient mousse is very rich and oh so easy to make! Optional: top with whipped cream.

Provided by Bren

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 15m

Yield 6

Number Of Ingredients 4

3 ounces unsweetened chocolate, cut into small pieces
1 pound ricotta cheese
⅓ cup honey
1 teaspoon vanilla extract

Steps:

  • Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow to cool slightly.
  • Combine melted chocolate, ricotta cheese, honey, and vanilla extract in a blender; blend until smooth. Pour into dessert cups or glasses and let chill completely.

Nutrition Facts : Calories 230.4 calories, Carbohydrate 29 g, Cholesterol 23.5 mg, Fat 9.7 g, Fiber 0.2 g, Protein 9.4 g, SaturatedFat 5.9 g, Sodium 99.1 mg, Sugar 15.8 g

NO BAKE RICOTTA PIE



No Bake Ricotta Pie image

If you like cannoli this is a great pie. Very quick & easy to make. People always ask me for the recipe when I bring this to parties.

Provided by dawnmarie0817

Categories     Cheesecake

Time 30m

Yield 1 pie, 8-12 serving(s)

Number Of Ingredients 7

1 ready made graham cracker pie crust
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:

  • 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 crust and let sit overnight before serving.
  • Serve with chocolate sauce, if desired.

Nutrition Facts : Calories 573.2, Fat 40.7, SaturatedFat 17.4, Cholesterol 80, Sodium 234.7, Carbohydrate 43.9, Fiber 3, Sugar 29.3, Protein 12.5

QUICK & EASY RICOTTA PIE



Quick & Easy Ricotta Pie image

Only 4 ingredients and a package of refrigerated pie crust needed.

Provided by Dawn Fisher

Categories     Desserts     Pies

Time 1h10m

Yield 8

Number Of Ingredients 5

1 (32 ounce) container ricotta cheese
2 eggs
6 tablespoons white sugar
1 (1.5 fluid ounce) jigger whiskey
1 pastry for a 9 inch double crust pie

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and cut into lattice strips; set aside.
  • In a large bowl, blend ricotta, eggs, sugar, and whiskey. Pour into pie crust. Top with lattice strips in a woven pattern. Seal and crimp edge.
  • Bake in preheated oven for 1 hour, or until crust is golden brown and filling is set.

Nutrition Facts : Calories 449.3 calories, Carbohydrate 35.7 g, Cholesterol 81.2 mg, Fat 25 g, Fiber 1.6 g, Protein 17.1 g, SaturatedFat 9.6 g, Sodium 391.3 mg, Sugar 9.9 g

CAMILLE'S CRUSTLESS RICOTTA PIE



Camille's Crustless Ricotta Pie image

I made up this recipe for my daughter who is gluten-free. She just loves it for breakfast. It's great with fruit for brunch or with whipped cream for a protein-packed dessert. Can be served warm or cold.

Provided by camille716

Categories     Desserts     Pies

Time 1h20m

Yield 12

Number Of Ingredients 5

5 eggs
1 cup white sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 (16 ounce) containers ricotta cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  • Beat eggs, sugar, vanilla extract, and cinnamon together in a large bowl until smooth; add ricotta cheese and mix well. Pour mixture into the prepared baking dish.
  • Bake in the preheated oven until set, about 1 hour. Cool for 10 minutes before serving.

Nutrition Facts : Calories 201.2 calories, Carbohydrate 21 g, Cholesterol 100.9 mg, Fat 8.1 g, Fiber 0.1 g, Protein 11.2 g, SaturatedFat 4.4 g, Sodium 123.7 mg, Sugar 17.1 g

QUICK AND EASY CHOCOLATE PIE



Quick and Easy Chocolate Pie image

A dessert pie recipe with a filling of Reddi-wip and chocolate pudding topped with mini chocolate morsels in a graham cracker crust.

Provided by Reddi-wip

Categories     Trusted Brands: Recipes and Tips     Reddi-wip®

Time 6h15m

Yield 8

Number Of Ingredients 6

1 (12 ounce) can evaporated milk
1 (5.9 ounce) package chocolate instant pudding mix
1 (6.5 ounce) can Reddi-wip® Original Dairy Whipped Topping
½ cup miniature semi-sweet chocolate morsels
1 (9 inch) graham cracker pie crust
1 tablespoon Additional Reddi-wip Original Whipped Light Cream and crushed candy

Steps:

  • Pour milk into medium bowl. Add dry pudding mix; beat with wire whisk until well blended and mixture just begins to thicken. Stir in chocolate morsels, if desired.
  • Add contents of Reddi-wip can; stir gently but quickly until well blended. Pour into crust; cover.
  • Refrigerate 6 hours, or until set. Cut into 8 slices to serve. Garnish with additional Reddi-wip and crushed candy, if desired.

Nutrition Facts : Calories 404.5 calories, Carbohydrate 53.4 g, Cholesterol 35.7 mg, Fat 19 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 7.9 g, Sodium 511.9 mg, Sugar 40.3 g

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.

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