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You may vary this pie by using finely chopped toasted hazelnuts. The creamy filling is reminiscent of cannoli.

Chocolate Almond Cream Pie - 8 to 12 servings
INGREDIENTS

1¼       cups chocolate cookie crumbs


3          tablespoons unsalted butter, melted


1½       cups whole-milk ricotta cheese


1          cup mascarpone cheese


¾         cup granulated sugar


1          teaspoon pure vanilla extract


1          teaspoon pure almond extract


1          cup finely ground toasted almonds


¾         cup finely ground semisweet chocolate*


1½       cups heavy cream


 

Instructions

*To grind chocolate, freeze chocolate chips or ¼-inch pieces of chocolate. Place in food processor fitted with the metal blade and pulse to chop finely.


Preheat oven to 350°F. Combine cookie crumbs and melted butter until well blended. Press firmly into bottom and sides of 9-inch deep dish pie plate. Place in oven and bake for 10 minutes – until crust is set. Cool completely before filling.


Place ricotta and mascarpone cheeses in Cuisinart™ mixing bowl. Insert the chef’s whisk. Turn to speed 6 and whip for 30 to 40 seconds. With the stand mixer running, add granulated sugar and both extracts. Continue to whip for 1 minute. Scrape bottom and sides of mixing bowl. Turn back to speed 6 and whip for 1 minute. With the stand mixer running, add ground almonds and ground chocolate, ¼ cup at a time, mixing for 20 seconds after each addition. Scrape bottom and sides of mixing bowl. Turn to speed 8 and gradually add heavy cream; whip for 1 minute. Scrape bottom and sides of bowl. Increase to speed 12 and whip for 2 minutes, until evenly thickened and increased in volume. Gently transfer whipped mixture to cooled crust.


Cover and refrigerate for 8 hours or longer before serving. Serve chilled. If desired, garnish with toasted sliced almonds, shaved chocolate and a fresh strawberry.

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RECIPE FACTS

Servings: Makes one 9-inch deep dish pie, 8 to 12 servings

Nutritional information per serving

No nutrition information available

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