36 minutes ago
Monday, April 2, 2012
First let me say that this pie traditionally has a crust, or pasta frolla (sweet pastry crust), and I had all good intentions of making one.
However, when I opened the fridge, I had no butter! How can I run out of butter? It happens.
So a crustless version it was going to be (hey, look at the bright side, I saved a few calories and carbs!).
However, you might want to make it with a crust, since it would be prettier, and much easier to serve and slice, but we didn't care, it was gobbled up without time for me to apologize.
If you want to make a pasta frolla, here is a good recipe from La Cucina Magazine.
(and don't forget to buy butter).
Ricotta, Chocolate & Orange Pie: (crust or no crust, you decide)
If you are making the crustless version, then butter a 9" pie dish.
If using a pie crust, then line your pie dish with the dough.
3 large egg yolks, plus 1 whole egg
1/2 cup sugar
1 tsp vanilla extract
1/4 cup of heavy cream
1/3 cup of chocolate chunks, chopped
zest of 1 orange (I used the zest of 1 small clementine and 1 lemon)
a 16 oz. container (2 cups) of FRESH ricotta cheese (Trader Joe's is decent)
1 generous tbsp of flour
This is so easy.
Mix the egg yolks, whole egg and sugar together.
Now add the vanilla, heavy cream and ricotta cheese and incorporate in with the egg mixture. Add the citrus zest and chocolate chips and mix.
Pour into the greased pie dish or pastry and bake in a 350F oven for about 35 minutes, just until the filling is set. You don't want it to brown.
Best served 30 minutes after it is baked warm, but also excellent at room temperature.
Sprinkle the top with powdered sugar once it has cooled.
You can make the filling ahead and keep it in the fridge until ready to bake.
This was sensational! (if you omit the flour, you could serve it for Passover too!).
Have a happy. xo