It will be FIG season for exactly 2 more minutes– hurry up and make this super-easy pie that got good reviews from many normal eaters. Alternatively, try this Raspberry FIG Challah, crowd-pleasing FIG appetizer, FIG tart, FIG scones, or FIG jam. I love ’em all.
Chocolate Fig Ricotta Pie
- pie crust of your choice (I used GF)
- 2 c Ricotta cheese
- 1 vanilla bean, seeds scraped out (or substitute 2 tsp vanilla extract… but bean is really best here).
- 2 TBS sugar (I used coconut sugar) + more for sprinkling on top
- 4-8 TBS grated dark chocolate (this is somewhere between a 1/2- 3/4 bar)- I used this sugar free kind and no one could tell the difference
- 15 dried figs, sliced in half lengthwise.
- 2/3 c liqueur of your choice (I used Godiva chocolate)
- about 9 fresh, ripe figs, sliced
- Preheat oven to 400F. If using premade pie crust, use a fork to poke holes throughout the bottom of crust. Bake for about 20 minutes, or until just golden brown. When done, set aside.
- Throw the dried figs in a small pot and cover with liqueur. If they aren’t almost all the way covered, add water until they are. Bring to a simmer and let cook for about 10 minutes, or until soft and fragrant. Do not burn! Once soft, remove from heat and set aside to cool.
- Combine the ricotta, vanilla, and sugar until just combined. Do not go nuts mixing this.
- Sprinkle about half the grated chocolate throughout the cooled crust. Spoon half of the ricotta mixture over the chocolate and spread evenly. Push the dried figs into the ricotta layer, cut side up, distributing them evenly. Cover the figs with second half of the ricotta and spread evenly. Arrange the fresh figs as you’d like, sprinkle with sugar.
- Bake for 30-35 minutes, until crust is golden, figs are a bit caramelized, and center is set. Take out of oven, sprinkle with remaining grated chocolate, and place back in over for 2-3 more minutes, until chocolate is a little melted.
- Allow to cool, then serve.