JoanE's Ricotta Pie is an interesting pie which is also make with two types of chocolate and hazelnuts.
Prep Time: 10 hours, 00 minute
Cook Time: 45 minutes
Ingredients:
- 2 pounds (32 ounces) ricotta cheese
- 1/2 cup sugar
- pinch salt
- 1 tablespoon lemon or orange zest
- 3 eggs
- 1/4 cup grated unsweetened chocolate
- 1/4 cup grated white chocolate
- 1/4 cup ground hazelnuts
- pastry for 2 pie crusts
Preparation:
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.
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.
