Chocolate Hazelnut Ricotta Pie

"Courtesy of Chef Andrea Curto-Randazzo."
 
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Ready In:
1hr
Ingredients:
17
Serves:
12
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ingredients

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directions

  • PASTRY:

  • Combine 2 1/2 cups flour, hazelnuts, 3 egg yolks, 1/3 cup sugar, butter and water in bowl of food processor. Pulse (or, alternatively, mix with paddle attachment of mixer) until dough forms a ball.
  • Shape into disk, wrap and refrigerate.
  • FILLING:

  • Beat 3 egg yolks with 1/3 cup sugar until light.
  • Add the remaining 2 tablespoons flour, 3/4 cup milk and cream.
  • Cook mixture in double boiler, stirring constantly, until thick.
  • Stir chocolate and Frangelico into the mixture in double boiler until chocolate melts. COOL.
  • Combine with Ricotta and pinch of salt. Fold in the beaten egg white. Mix well and set aside for 10 minutes.
  • FINAL ASSEMBLY:

  • Preheat oven to 350 degrees F.
  • Butter and flour a 10-inch pie pan.
  • Roll out 3/4 of the dough into a circle and line the pie pan with an overlap.
  • Pour in filling.
  • Roll out remaining dough and cover pie.
  • Press overlap of bottom and top crusts together.
  • Crimp edges with fingers or fork.
  • Beat remaining egg yolk with 1 tablespoon of milk and brush top of pie with mixture.
  • Bake until golden brown, approximately 35 to 40 minutes.
  • Cool pie and cut in 12 wedges to serve. Top wedges with whipped cream, if desired.

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RECIPE SUBMITTED BY

<p>I live with my husband of 20 years and two high school teenagers in the rolling hills of East Texas. We have 22 acres outside several small farming/ranching/oil communities, with 1-1/2 acre pond, 5 big dogs that swim the waters (and 1 who's old and sleeps all day inside), and a mama doe who has a set of twins each year. I'm a movie enthusiast and my passion is writing (novels and screenplays). Over the past 2 years I've picked up painting and love it. When my kids are out of college in 6 years, my husband and I plan to travel extensively. I'd love to relocate temporarily to different ares of the USA and world, just so I can absorb the culture (and write about them). My whole life has been centered around food to show love and to socialize, so when I travel I'll search for the best foods and absorb the richness of the people. In the book Beach Music by Pat Conroy, you can taste the foods and drinks of the piazzas in Rome down to the detail of the Southern cuisine in S. Carolina. When I grow up, I want to write as beautifully as Mr. Conroy. My favorite cookbooks are those put together as church or other fundraisers. There's nothing better than a church potluck dinner, so you're almost gauranteed excellent recipes. I love cooking but hate the clean up, so my plans are when I earn the publishing $$big bucks$$, I'll hire a full-time housekeeper so I may cook to my heart's delight and not get frustrated over a messy kitchen. I love experimenting and trying new recipes, but my DH is a meat &amp; potatoes man, thus prefers the basics. One of my children has been a self-professed vegetarian for 11 years, making dinner time a real treat to prepare. I've read somewhere that your pet peeve is usually something of which you're frequently guilty, so I'm a little hesitant to say; however, mine would be inconsiderate people. So, I try on a daily basis to put a smile on someone's face by doing the right thing and setting a good example for children.</p>
 
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