Chocolate Ricotta Pie

19 Nov

photo(2) I’m testing out recipes for Thanksgiving (which is next week, btw–how did that happen?!) and came across this ricotta pie recipe on Tastespotting. Ricotta + chocolate + lemon was a new flavor palate to me, so this guy skyrocketed to the list of recipes I’m considering for this year’s Thanksgiving dessert. It’s an easy filling that I layered into that cornmeal-sourdough crust from the easy-peasey galette. General consensus was that this is a very yummy pie perfect for a group–but I don’t think it’s going to be my Thanksgiving showstopper this year. I would like to make this again in two-bite tart form (in a chocolate crust!), and I’m also VERY interested in using the filling as custard between cake layers. So this may not be the last you see of this unique little guy. I’d love to know what you think if you make it!

Chocolate Ricotta Pie


  • 3 egg yolks
  • 1/3 c sugar
  • 1 c milk
  • 3 oz semisweet chocolate
  • 1/4 c cherry brandy
  • 8 oz ricotta
  • pinch of ground cinnamon
  • pinch of nutmeg
  • zest of 1 lemon

Assembly 1. Preheat oven to 350F. Beat egg yolks and sugar together until light and a bit fluffy. Melt the chocolate and brandy together (I microwaved it for 35 seconds or so) and, mix it into the egg mixture, and set aside to cool. 2. Over a double broiler, mix together the flour and milk. Whisk over medium-high heat until mixture thickens. Set aside to cool. 3. If you’re working with real live fresh ricotta, let it drain through a sieve to cut off excess water. If, like me, you bought the Safeway brand, you can skip this step. 4. Mix the chocolate-egg mixture with the ricotta and stir well. Slowly add in the milk-flour custard. Add in cinnamon, nutmeg, and lemon zest. Let sit for ten minutes. Pour into crust and smooth with a spatula if needed. 5. Bake at 350 for 50-60 minutes, or until center is set. Cool completely and, if possible, serve the next day–flavors are much better that way! 3.

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