You may vary this pie by using finely chopped toasted hazelnuts. The creamy filling is reminiscent of cannoli.
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
No nutrition information available
*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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