Chocolate Hazelnut Ricotta Pie

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 2 1/2 cups all-purpose flour, plus
• 2 tablespoons all-purpose flour, divided
• 1/4 cup hazelnuts, finely ground
• 7 egg yolks, divided
• 2/3 cup sugar, plus
• 2 teaspoons sugar, divided
• 6 tablespoons unsalted butter
• 7 -8 tablespoons cold water
• 3/4 cup milk, plus
• 1 tablespoon milk, divided
• 1/4 cup heavy cream
• 3 ounces bittersweet chocolate, roughly chopped
• 1/4 cup frangelico
• 8 ounces ricotta cheese
• 1 pinch salt
• 1 egg , beaten stiff
• whipped cream (to garnish) (optional)

Recipe

• 1 pastry:.
• 2 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.
• 3 shape into disk, wrap and refrigerate.
• 4 filling:.
• 5 beat 3 egg yolks with 1/3 cup sugar until light.
• 6 add the remaining 2 tablespoons flour, 3/4 cup milk and cream.
• 7 cook mixture in double boiler, stirring constantly, until thick.
• 8 stir chocolate and frangelico into the mixture in double boiler until chocolate melts. cool.
• 9 combine with ricotta and pinch of salt. fold in the beaten egg . mix well and set aside for 10 minutes.
• 10 final assembly:.
• 11 preheat oven to 350 degrees f.
• 12 butter and flour a 10-inch pie pan.
• 13 roll out 3/4 of the dough into a circle and line the pie pan with an overlap.
• 14 pour in filling.
• 15 roll out remaining dough and cover pie.
• 16 press overlap of bottom and top crusts together.
• 17 crimp edges with fingers or fork.
• 18 beat remaining egg yolk with 1 tablespoon of milk and brush top of pie with mixture.
• 19 bake until golden brown, approximately 35 to 40 minutes.
• 20 cool pie and cut in 12 wedges to serve. top wedges with whipped cream, if desired.