Ricotta Pie (Pizza Dolce) With Chocolate And Raspberry Recipe

Name: Ricotta Pie (Pizza Dolce) With Chocolate And Raspberry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 1 cup plus 2 tablespoons butter; 3 egg yolks; 3 tablespoons cold water; 1-1/2 cups fresh or frozen raspberries, thawed; 1/4 cup sugar; 2 tablespoons cornstarch; 1 cup semisweet chocolate chips; 1-1/2 cups ricotta cheese; 2 tablespoons all-purpose flour; 1-1/2 teaspoons vanilla extract; 2 eggs; 1/2 cup sugar; 1 egg white; 2 tablespoons coarse sugar

Servings: persons

3 cups all-purpose flour
1 cup plus 2 tablespoons butter
3 egg yolks
3 tablespoons cold water
1-1/2 cups fresh or frozen raspberries, thawed
1/4 cup sugar
2 tablespoons cornstarch
1 cup semisweet chocolate chips
1-1/2 cups ricotta cheese
2 tablespoons all-purpose flour
1-1/2 teaspoons vanilla extract
2 eggs
1/2 cup sugar
1 egg white
2 tablespoons coarse sugar

1
Place the flour in a large bowl; cut in the butter until crumbly. In a small bowl, whisk egg yolks and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other. Wrap smaller portion in plastic wrap and refrigerate.
2
Divide the remaining dough into six portions. Roll out each portion to fit a 5-in. pie plate; transfer pastry to pie plates. Set aside.
3
Press raspberries through a sieve; discard seeds. In a small saucepan, combine sugar and cornstarch. Stir in raspberry puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Spread over the bottom of each crust. Sprinkle with chocolate chips.
4
In a large bowl, beat the ricotta cheese, flour and vanilla until blended. In a small bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Fold into ricotta mixture. Spread into pastry shells.
5
Roll out remaining pastry; make lattice crusts. Trim, seal and flute edges. Whisk egg white; brush over lattice tops. Sprinkle with coarse sugar.
6
Transfer pies to a
7
. Bake at 350u00b0 for 30-35 minutes or until crust is golden and filling is set. Cool on a wire rack. Refrigerate until serving.

1527

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups all-purpose flour, 1 cup plus 2 tablespoons butter, 3 egg yolks, 3 tablespoons cold water, and more.

Yes, Ricotta Pie (Pizza Dolce) With Chocolate And Raspberry falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ricotta Pie (Pizza Dolce) With Chocolate And Raspberry

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