"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chocolate Ricotta Pie Recipe

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This recipe for Chocolate Ricotta Pie, by , is from Grandominico/Doritty Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Hodgen
Added: Thursday, January 27, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 graham cracker crust
3/4 cup sugar
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

Directions:
Directions:
Preheat the oven to 350 degrees F

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 pie crust and bake until the filling is almost set, about 30 minutes or until the custard has set.

The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.

Personal Notes:
Personal Notes:
I first saw this on Everyday Italian, but made a few changes to simplify the process.

It reminds me a little of a chocolate cheese cake but soooo much better

 

 

 

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