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