22 April 2012

Ricotta Chocolate Chip Pie

Ricotta Pie

From Denny:  Exploring travel sites sometimes yields some delicious recipes!  This hefty pie enjoys three pounds of ricotta cheese.  A slice of this could be an entire meal considering the protein level.

The pie includes cooked barley which gives it a nutty flavor.  Barley is also great for calming the nervous system since it is chock full of B vitamins.  FYI :)

The whole process is like making a cheesecake because of the spring form pan.  You also lower the baking temperature a couple of times to gently lower the cooling off temperature gradually and prevent the ricotta from drying out.

What's even better is that this is a recipe meant for sitting in the fridge overnight or for a day before serving.  So, it's the perfect make ahead dessert like for a holiday or special occasion.

Ricotta Pie

From:  ExploreAsheville.com

Estimated Cost: $30


3 lb. ricotta cheese
6 or 7 eggs
2 c. sugar
1½ c. heavy cream
2 tbsp. flour
2 tbsp. vanilla
1½ c. sweet chocolate chips
1 c. citron
1½ c. barley

Graham Cracker Crust:

2 cups graham cracker crumbs
1/2 cup melted butter
1/3 cup sugar


Soak barley for 30 minutes. Boil water and cook barley for 20 minutes. Drain well. Add flour to coat barley.

Preheat oven to 400 degrees.

Mix all ingredients well, folding the barley into the mixture last. Grease spring pan.

Combine graham crackers, sugar and melted butter. Add graham cracker crust to the bottom of pan.
Then, pour pie mixture into spring pan.

Bake in 400 degree oven for 30 minutes.

Lower oven temperature to 350 degrees and heat for 30 minutes.

Then, lower oven temperature to 300 and heat for 15 minutes.

Turn the oven off and let the pie stand in the over for 10 minutes. Take it out and let it cool in refrigerator overnight.  Serve next day.

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