ricotta pie with chocolate and raspberry

Name: Ricotta Pie With Chocolate and Raspberry
Prep time: 1 h
Cook time: 30 min
Yield: 6
Cuisine: American
Ingredients: 3 cup(s) all-purpose flour; 1 cup(s) plus 2 tablespoons butter; 3 tablespoon(s) cold water; 3 - egg yolks; FOR THE RASPBERRY LAYER; 1 1/2 cup(s) fresh or frozen raspberries, thawed; 1/4 cup(s) sugar; 2 tablespoon(s) cornstarch; 1 cup(s) semisweet chocolate chips; FOR THE FILLING; 1 1/2 cup(s) ricotta cheese; 2 tablespoon(s) all-purpose flour; 1 1/2 teaspoon(s) vanilla extract; 2 - eggs; 1/2 cup(s) sugar; FOR THE FINISHING; 1 - egg white; 2 tablespoon(s) coarse sugar

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 6 serving(s)

prep time 1 Hr

cook time 30 Min

method Bake

Ingredients For ricotta pie with chocolate and raspberry

3 c

all-purpose flour
1 c

plus 2 tablespoons butter
3 Tbsp

cold water
3

egg yolks
FOR THE RASPBERRY LAYER
1 1/2 c

fresh or frozen raspberries, thawed
1/4 c

sugar
2 Tbsp

cornstarch
1 c

semisweet chocolate chips
FOR THE FILLING
1 1/2 c

ricotta cheese
2 Tbsp

all-purpose flour
1 1/2 tsp

vanilla extract
2

eggs
1/2 c

sugar
FOR THE FINISHING
1

egg white
2 Tbsp

coarse sugar

How To Make ricotta pie with chocolate and raspberry

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. 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.

2
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. 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.
3
Roll out remaining pastry; make lattice crusts. Trim, seal and flute edges. Whisk egg white; brush over lattice tops. Sprinkle with coarse sugar. Transfer pies to a baking sheet. Bake at 350° for 30-35 minutes or until crust is golden and filling is set. Cool on a wire rack. Refrigerate until serving.
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