Chocolate-Ricotta Pie

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Sunday Suppers

Rated: 5 stars out of 5Rate itRead users' reviews (73)

RECIPE
COMMENTS & REVIEWS(73)

Cook Time:
1 hr 10 min
Level:
Intermediate
Yield:
1 (11-inch) tart

Times:

Prep: 30 min
Inactive Prep: 1 hr 30 min
Cook: 1 hr 10 min
Total:: 3 hr 10 min

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Ingredients

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

Directions

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.

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Comments & Reviews

recipe Chocolate-Ricotta Pie
D SP, NJ 11-27-2009
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HAPPY VISITORS COMPLIMENT GIADA'S CONCOCTION
Rated: 5 stars out of 5

Thanksgiving Day has always perplexed my taste buds.Pumpkin is fine, but nothing to write home about. Well, I took a stand... today and made Giada's Choc Ricotta Pie instead. Winner! Everyone loved, loved, loved it. I did not finish it off with the pine nuts; a few of my guests are not nut lovers. Even without this finishing touch, a dose of whipped cream and a great cup of coffee made this chocolate pie the glorious end to a wonderful dinner. The recipe is accurate, easy to follow and even without a processor, I managed to make it work perfectly.The pie crust really does need the weights on top of the alum. foil while baking, so the crust will bake evenly and not puff too much in the bottom of the pan. It's a delicate crust and oh so yummy. Good luck. You will be happy with the results and so will your guests.Read more
recipe Chocolate-Ricotta Pie
Julaine Frederick, MD 11-23-2009
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A great chocolate pie and amazing crust!
Rated: 5 stars out of 5

I made this pie when I had friends over a couple of weeks ago and then made it again for my family. Everybody seems to love... it. The crust with the pine nuts is absolutely delicious. I used sliced almonds on top of the pie instead of pine nuts as I feel that is a more satisfying texture and less intense of a flavor. Read more
recipe Chocolate-Ricotta Pie
Jennifer Colorado Springs, CO 11-14-2009
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"NUMMY"
Rated: 5 stars out of 5

This is a delicious rich chocolatey treat! Family of all ages loved the smooth texture, the shortbread like crust, and the... appearance. A keeper.Read more
recipe Chocolate-Ricotta Pie
M. Cary, NC 11-14-2009
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Two women in the kitchen NOT bickering
Rated: 5 stars out of 5

I am planning to make this for my family for Thanksgiving and I'm sure they will love it. I am also sure that when all the... women get together in the kitchen there will be considerable bickering/discussion about how things should be done and whose method is best! I greatly enjoy the back and forth between Giada and her Aunt whenever she is on. Its like being home for the holidays.Read more
recipe Chocolate-Ricotta Pie
Katie Palos Verdes Estates, CA 11-12-2009
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Just Okay
Rated: 3 stars out of 5

When I watched Giada make this on TV, the pie looked like a great dessert option. However upon trying the finished product,... it was not quite as great as I expected. The crust was not very good and the pine nuts on top were unnecessary (they were more of a nuisance than a delicacy). The actual chocolate part had a nice flavor. It was good but I would never make it again. Read more
recipe Chocolate-Ricotta Pie
Barbara Hayden, ID 11-12-2009
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STOP THE BICKERING
Rated: 5 stars out of 5

I will give this pie 5 stars because it does look delicious. But I am writing this because I am sooooooooo put off by... Gaida's constant bickering with her aunt. By her tone, she is always just about to correct and criticize the aunt.....it's very bad. Someone should tell them to hide that family dynamic while the camera is rolling. It is NOT CUTE.Read more