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Chocolate Hazelnut Ricotta Pie

Chocolate Hazelnut Ricotta PieThis splendid chocolate hazelnut ricotta pie was created by Chefs Frank Randazzo and Andrea Curto-Randazzo.

Recipe Ingredients:

Crust:*
2 1/2 cups all-purpose flour
1/4 cup hazelnuts, finely ground
3 egg yolks
1/3 cup granulated sugar
6 tablespoons unsalted butter, cut in chunks
7 to 8 tablespoons cold water

Filling:
4 egg yolks
1/3 cup granulated sugar
2 tablespoons all-purpose flour
3/4 cup plus 1 tablespoon milk - divided use
1/4 cup heavy cream
3 ounces (approximately 1/4 cup) bittersweet chocolate, roughly chopped
1/4 cup Frangelico™ hazelnut liqueur
1 cup (8 ounces) Wisconsin Ricotta Cheese
Pinch of salt
1 egg white, beaten stiff

Whipped cream for garnish, optional

Cooking Directions:

  1. For Crust: Combine 2 1/2 cups flour, hazelnuts, 3 egg yolks, 1/3 cup sugar, butter and water in bowl or food processor. Pulse (or, alternatively, mix with paddle attachment of mixer) until dough forms a ball. Shape into disk, wrap and refrigerate.
  2. For Filling: Beat 3 egg yolks with 1/3 cup sugar until light in color. Add 2 tablespoons flour, 3/4 cup milk and cream. Cook mixture in double boiler, stirring constantly until thick.
  3. Stir chocolate with 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.
  4. Final Preparation: Preheat oven to 350ºF (175ºC).
  5. 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.
  6. 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.
  7. Bake until golden brown, approximately 35 to 45 minutes.
  8. Cool pie and cut in 12 wedges to serve. Top wedges with whipped cream, if desired.

Makes 8 to 10 servings.

*You may substitute prepared pie crusts, but they will lack the rich, nutty flavor that gives this recipes its name.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.