Chocolate Hazelnut Ricotta Pie

Total Time
Prep 25 mins
Cook 35 mins

Courtesy of Chef Andrea Curto-Randazzo.

Ingredients Nutrition


  1. PASTRY:.
  2. Combine 2 1/2 cups flour, hazelnuts, 3 egg yolks, 1/3 cup sugar, butter and water in bowl of food processor. Pulse (or, alternatively, mix with paddle attachment of mixer) until dough forms a ball.
  3. Shape into disk, wrap and refrigerate.
  4. FILLING:.
  5. Beat 3 egg yolks with 1/3 cup sugar until light.
  6. Add the remaining 2 tablespoons flour, 3/4 cup milk and cream.
  7. Cook mixture in double boiler, stirring constantly, until thick.
  8. Stir chocolate and Frangelico into the mixture in double boiler until chocolate melts. COOL.
  9. Combine with Ricotta and pinch of salt. Fold in the beaten egg white. Mix well and set aside for 10 minutes.
  11. Preheat oven to 350 degrees F.
  12. Butter and flour a 10-inch pie pan.
  13. Roll out 3/4 of the dough into a circle and line the pie pan with an overlap.
  14. Pour in filling.
  15. Roll out remaining dough and cover pie.
  16. Press overlap of bottom and top crusts together.
  17. Crimp edges with fingers or fork.
  18. Beat remaining egg yolk with 1 tablespoon of milk and brush top of pie with mixture.
  19. Bake until golden brown, approximately 35 to 40 minutes.
  20. Cool pie and cut in 12 wedges to serve. Top wedges with whipped cream, if desired.