Chocolate-Ricotta Pie

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Sunday Suppers

Rated: 5 stars out of 5Rate itRead users' reviews (67)

RECIPE
COMMENTS & REVIEWS(67)

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
Raquel Arlington , VA 11-10-2009
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Use almonds instead of pine nuts!
Rated: 5 stars out of 5

I used almonds and it was delicious! Also, leave it in longer than 30 minutes, mine took about 45 minutes for it to set at... 350 degrees. It's dense and rich but really good.Read more
recipe Chocolate-Ricotta Pie
Tina New York City, NY 07-31-2009
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Chocolate Perfection!
Rated: 5 stars out of 5

This recipe always comes out perfect every time I make it! I would definitely recommend this recipe to any chocolate lover... out there. I usually bake this tart at 375 instead of 350 for the entire 30 minutes and it seems to come out amazing. But beware, this tart is extremely addictive!Read more
recipe Chocolate-Ricotta Pie
Myra Randolph, NJ 06-28-2009
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Loved by chocolate lovers!
Rated: 5 stars out of 5

Wonderful combination of chocolate-ricotta filling and pignoli. Pignoli added the crunch that Giada talks about on her... shows. The ricotta and chocolate combination was wonderfully different. Read more
recipe Chocolate-Ricotta Pie
christy hopatcong, CO 04-13-2009
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awesome!!!
Rated: 5 stars out of 5

i made the crust with almonds...and spred wipped cream (with a dash of vanilla) on the top with sliced strawberries...it was... a hit!! the whipped cream & strawberries gave it a light & fresh taste...Read more
recipe Chocolate-Ricotta Pie
null null, null 04-05-2009
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MMMMMMM
Rated: 5 stars out of 5

This pie was super creamy and chocolate-y. After having a group of friends over, they loved it and some had me send them the... recipe. The only modification I would make next time I make it is leaving out the cornmeal because it a little mealy (since it also had nuts). I left off the pine nuts on top and instead put strawberries which was amazing but I am sure it tastes good either way. Read more
recipe Chocolate-Ricotta Pie
KAY ALLISON Asheville, NC 03-02-2009
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Yum!
Rated: 5 stars out of 5

Made this pie to use up some ricotta I had on hand. The pie was creamy and chocolatey with the delicious crunch of pine... nuts. How can it be bad?!?Read more