Geppetto's Ricotta Cheese Pie
Very rich. In the late 70's we would go to Georgetown in D.C. just for Geppetto's Ricotta Cheese Pie and coffee. I found this recipe in the 80's after moving to Indianapolis; it was attributed to Bon Appetite magazine. Tastes just as I remember. Bring on the coffee!
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INGREDIENTS
NutritionCrust
- 1 1⁄4
- 1⁄4cup sugar
- 6
Filling
- 1 1⁄2cups ricotta cheese
- 3⁄4cup sugar
- 1cup semi-sweet chocolate chips, well chilled
- 1cup ground almonds, toasted
- 3⁄4cup whipping cream
- 1teaspoon almond extract
Garnishes
- 1⁄4cup slivered almonds, toasted
- chocolate shavings
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DIRECTIONS
- For CRUST: Preheat oven to 300º. Combine all ingredients in 9-inch pie plate and press firmly and evenly against bottom and sides. Bake 10 minutes. Cool completely.
- For FILLING: Grind well-chilled chocolate chips in food processor or blender. Beat cheese and sugar thoroughly in large mixing bowl. Stir in ground nuts and chocolate.
- Partially whip cream. Add almond extract and continue beating until cream holds stiff peaks. Fold into cheese mixture. Gently spoon into pie shell. Refrigerate several hours or overnight.
- Just before serving sprinkle with toasted slivered almonds and shaved chocolate.
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