Chocolate Crumb Ricotta Pie - Yields: 2 - 8” Pies
We use to make this pie at the Hilton using a traditional shortbread crust. The original filling called for heavy cream, whole eggs and egg yolks; making it extra rich and creamy.
For a less lavish dessert, I have replaced the amount of whole eggs with egg whites. Reduced the amount of egg yolks and sugar, and substituted the heavy cream with milk. In addition, I also replaced the shortbread crust with a chocolate cake crumb crust. The crust is essentially made from pieces of left over cake trimmings.
Although not as indulgent as the original recipe, it’s not only delicious it’s healthier as well. The consistency is similar to that of coconut custard pie. Served with fresh berries ads a nice finishing touch to the plate.
You can also make this filling without a crust eliminating additional calories, or use any crust of your choice.
According to my calculations (estimated), I was able to reduce the overall amount of calories, fat, and carbohydrates by approximately half using the recipe builder and nutritional analyzer found on http://nutritiondata.self.com
Devils Food Cake (made from remaining cake cuttings)
Break apart the cake into small crumbs and set aside.
Prep a pie dish with pan spray and place the cake crumbs into it. Using your hands, press down and around the sides to compress the crumbs. Use your fingers to press them up and around the side of the pan and set aside.
1 lb. Ricotta
1 lb. Sugar
4 Egg Yolks
6 oz. Milk
10 oz. Egg Whites
2.25 oz. AP Flour
¼ tsp. Lemon Oil
2 Tbsp. Candied Orange
¼ tsp. Xanthan Gum
Cream the sugar and ricotta together using a paddle attachment until incorporated.
Add the egg whites, egg yolks, milk, lemon oil, and candied orange. Mix until all ingredients are combined well.
Sift the Xanthan gum and flour into the batter and mix until incorporated.
Pour into a prepared shell.
Place the pie on a cookie sheet to protect the bottom from over cooking.
Bake in a pre-heated oven at 350°F for 40 to 45 minutes or until center has set and the top begins to brown.
Remove from oven, and allow pie to cool completely.
Sprinkle with powdered sugar and serve.
Cover and store rem