Chocolate Hazelnut Ricotta Pie

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
12

Dark chocolate, hazelnut liqueur and ricotta cheese are folded into a sweet cream mixture and baked in a ground hazelnut crust for a sweet and crunchy treat.

Ingredients

2 1⁄2 cups plus 2 tbsp. all-purpose flour, divided
1⁄4 cup hazelnuts, finely ground
7 egg yolks, divided
2⁄3 cup plus 2 tsp. sugar
6 tbsp. unsalted butter
7-8 tbsp. cold water
3⁄4 cup plus 1 tbsp. milk
1⁄4 cup heavy cream
3 oz. bittersweet chocolate, chopped (about 1⁄4 cup)
1⁄4 cup hazelnut liqueur
8 oz. ricotta cheese
Pinch salt
1 egg white, beaten stiff
Whipped cream, for garnish

Steps

1. For pastry: Combine 2_ cups flour, hazelnuts, 3 egg yolks, 1⁄3 cup sugar, butter and water in food processor. Pulse until dough forms a ball. Shape into disk, wrap, and refrigerate.

2. For filling: Beat 3 egg yolks with 1⁄3 cup sugar until light yellow. Add remaining 2 tbsp. flour, 3⁄4 cup milk, and cream. Cook mixture in double boiler, stirring, until thick.

3. Stir chocolate and hazelnut liqueur into the filling mixture until chocolate melts; cool. Blend in ricotta and salt; fold in beaten egg white until well mixed. Set aside for 10 min.

4. Preheat oven to 350ºF. Butter and flour a 10-in. pie pan. Roll out 3⁄4 of the dough and line pie pan. Pour in filling.

5. Roll out remaining dough and cover pie; crimp edges. Beat remaining egg yolk with 1 tbsp. milk and brush top crust.

6. Bake in a 350º F oven 35-40 min., until golden brown, Cool, slice, and top with cream.

More From FoodService Director

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

FSD Resources