Chocolate Hazelnut Ricotta Pie
 Makes 12 servings
Ingredients:
2 1/2 cups plus 2 tablespoons all-purpose flour, divided
1/4 cup hazelnuts, finely ground
7 each egg yolks, divided
2/3 cup plus 2 teaspoons sugar, divided
6 tablespoons unsalted butter
7 to 8 tablespoons cold water
3/4 cup plus 1 tablespoon milk, divided
1/4 cup heavy cream
3 ounces (approximately 1/4 cup) bittersweet chocolate, roughly chopped
1/4 cup Frangelico™ Hazelnut Liqueur
8 ounces Wisconsin Ricotta cheese
pinch of salt
1 egg white, beaten stiff
whipped cream for garnish, optional
Preparation:
Pastry:
Combine 2 1/2 cups flour, hazelnuts, 3 egg yolks, 1/3 cup sugar, butter and
water in bowl of food processor. Pulse (or, alternatively, mix with paddle
attachment of mixer) until dough forms a ball.. Shape into disk, wrap and
refrigerate.
Filling:
Beat 3 egg yolks with 1/3 cup sugar until light. Add the remaining 2
tablespoons flour, 3/4 cup milk and cream. Cook mixture in double boiler,
stirring constantly, until thick.
Stir chocolate with Frangelico into the mixture in double boiler until
chocolate melts. Cool. Combine with Ricotta and pinch of salt. Fold in the
beaten egg white. Mix well and set aside for 10 minutes.
Final Assembly:
Preheat oven to 350 degrees F.
Butter and flour a 10-inch pie pan. Roll out 3/4 of the dough into a circle
and line the pie pan with an overlap. Pour in filling.
Roll out remaining dough and cover pie. Press overlap of bottom and top
crusts together. Crimp edges with fingers or fork. Beat remaining egg yolk
with 1 tablespoon of milk and brush top of pie with mixture.
Bake until golden brown, approximately 35 to 40 minutes.
Cool pie and cut in 12 wedges to serve. Top wedges with whipped cream, if
desired.
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