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Chocolate-Ricotta Pie Recipe

Chocolate-Ricotta Pie

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Average Rating:

Total Reviews: 92

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  • on March 31, 2012

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    This chocolate pie is EXTRAORDINARY!!! It earns every star given for its' taste, texture and presentation. My family, friends and I absolutely LOVE it and it's actually become my personal favorite dessert! Thank you Giada, for another amazing recipe! :-

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  • on February 25, 2012

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    this recipe is amazing - every time I make it people ask me what bakery I bought it at - beautiful and delicious - not the fastest but worth the effort. I am 'lazy' and don't do the whole beans in the bottom of the pan when I bake the crust but have found it comes out just fine anyway. I do have a nonstick tart pan but I coat it with some cooking spray to be doubly sure it doesn't stick. I use Sharfenberger 70% cacao chocolate which is from our area and it is well worth the little bit of extra cost.

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  • on February 09, 2012

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    I have made this recipe 3 times now since last November and it is delicious. My only problem was with the crust. It kept sticking to the foil, no matter what I did. I'm making this again today for a birthday party tomorrow and have decided on a different style crust. My crust is a chocolate graham cracker and pine nut crust. I pressed it into the tart pan and have it setting up in the fridge before I'll add the filling and bake.

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  • on January 29, 2012

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    WOW, this dessert is amazing! You will be SOOOO pleased; it's easy to make and simply divine! I used the pine nut recipe over the hazelnut one. When I tweeted Giada asking her what type of nut to use she wrote me back "either are great" so I bet it's just as wonderful with hazelnuts. I will be making this for years to come! Thanks Giada we are all enjoying this recipe.

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  • on December 04, 2011

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    I love this, its not hard to make and the crust was awesome!!! The filling was fantastic and I couldn't be happier with the way it came out.
    I tried this both cold and heated a piece in the microwave and it was even better! I will definitely be making this again I may try it with almonds or hazelnuts.

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  • on June 11, 2011

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    The filling was really tasty, I used milk chocolate instead of semi sweet. It was a very thin filling though and took a lot longer than 30 mins to set in the oven.Also the dough for the crust didn't come together for me, it was very crumbly so I had to press down really well in the pan. So my crust came out very hard and over done. I think next time I will leave out the cornmeal, add some more butter, take about 10 minutes off the pre-cook for the crust, and it might turn out better. Overall the flavors are really good, just need to tweak it a little. Also I think hazelnuts would be better than pine nuts.

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  • on April 20, 2011

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    This was a great dish. I used hazelnuts instead of pinenuts and used fat free ricotta and cream cheese. It still turned out really tasty. The only semi-complaint I had is that the chocolate filling looked a little grainy--not smooth chocolate. Not sure why, but the taste was really smooth. Also, don't wait for the pie crust to look golden brown during initial blind bake. I blind baked for 12 min instead of 10 because my crust still looked really light, and my crust turned out a little hard. Stick to the 10 minutes for the blind bake no matter what color. There is definitely extra filling leftover after pouring into the tart pan. Taste-wise, this was fab, even with fat free fillings.

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  • on February 22, 2011

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    LOVE this!!! The almond crust w/ cornmeal in it is perfect, and I love the chocolate ricotta with it. I make desserts at a local restaurant and this tart has become a regular dessert. For the custard I use mascarpone w/ the ricotta, and I make it often without the chocolate and serve with fresh berries, usually in the summertime. But I also love the chocolate version. I skip the nut-topping, and serve with caramel sauce and a scoop of vanilla ice cream. SO good! The almond + chocolate + caramel + ice cream combination tastes like almond roca :
    Thanks for the great recipes Giada!

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  • on December 29, 2010

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    I skiped the pine nuts and used pecans in the crust and nothing on the top. Took it to a thanksgiving party it was awsome and everyone loved it. I didn't think the pine nuts sounded good.

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  • on December 24, 2010

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    I made this tasty dessert for Thanksgiving and it was such a hit that I made it again for Christmas Eve. I cut back on the amount of dough I put in the pan because mine is a little smaller than the one Giada used and I didn't want the crust to be too thick. Beautiful and yummy, a real surprise for guests especially when you tell them what's in it!

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