submitted by Joan E. Wagner Best Old Fashioned Baking Recipe Contest
Pillsbury pie crust
FILLING:
2 pounds ricotta cheese (32 ounces)
1/2 cup sugar
Pinch salt
1 Tablespoon lemon zest or orange zest
3 eggs
1/4 cup grated unsweetened chocolate
1/4 cup grated white chocolate
1/4 cup ground hazelnuts
THE NIGHT BEFORE YOUR GOING TO BAKE THE PIE:
Combine the ricotta, sugar and salt in a bowl and mix well. Chill the
mixture overnight in a covered container in the refrigerator in order for it to
become fluffy and moist. This overnight rest also takes the bite out of the
ricotta and makes it mild and sweet.
Next day, preheat the oven to 350 degrees. Lightly spray Pam on a 9 inch tart
pan (removable sides).
Roll out one piece of dough into 12 inch circle. Fit into tart pan. Roll out
remaining dough and cut into strips for lattice and reserve for top of pie.
Stir together the eggs, white and milk chocolate, zest, ground hazelnuts then
combine with the ricotta. Hand mix well.
Transfer the mixture to the prepared pastry shell. Use pastry strips to
form a lattice on top of the pie, trim off the edge of crust with knife to form
a tart type edge.
Bake in oven for 40-45 minutes until cake is lightly brown and filling is firm.
Let pie cool, then refrigerate to set.
To serve, slice the cake into wedges and lightly dust with confectioner's sugar.
