Mocha Ricotta Pie

Number of servings : Prep time: Cooking time: Type of meal : | Pies/Tarts | Pies/Tarts Special diet : Ingredients

Number of servings :

Prep time:

Cooking time:

Type of meal : | Pies/Tarts | Pies/Tarts

Special diet :

Ingredients

500 ml (2 cups) Ricotta cheese
60 ml (1/4 cup) country-style 35% cream
250 ml (1 cup) sugar
60 ml (1/4 cup) strong espresso coffee or 1 heaping teaspoon of instant coffee (1/4 cup)
dissolved in 65 ml boiling water, cooled
4 large eggs
1 23-cm (9-in) chocolate crumb pie shell
5 ml (1 tsp) flour
60 ml (1/4 cup) chocolate chips
30 ml (2 tbsp) cocoa powder
Dark and white chocolate curls to taste

Directions

  1. Preheat oven to 200°C / 400°F.
  2. In a food processor, pulse the Fiorella cheese, cream, sugar and coffee until just blended.
  3. With the machine running, add eggs one at a time. Pour mixture into chocolate pie shell.
  4. Coat chocolate chips with flour and sprinkle carefully over the pie so they don’t sink into the filling.
  5. Place pie on middle rack of oven and bake for 10 minutes. Reduce temperature to 160°C / 300°F and bake another 25 minutes.
  6. Remove from oven and cool.
  7. Refrigerate at least 2 hours before serving. Sprinkle with cocoa and garnish with chocolate curls.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2167

Mocha Ricotta Pie
Mocha Ricotta Pie