Recipe Booklet

46
You may vary this pie by using fi nely chopped toasted hazelnuts.
The creamy fi lling is reminiscent of cannoli.
chocolate almond
cre i
Preheat oven to 350°F. Combine cookie crumbs and
melted butter until well blended. Press fi rmly into
bottom and sides of 9-inch deep dish pie plate. Place in
oven and bake for 10 minutes – until crust is set. Cool
completely before fi lling.
Place ricotta and mascarpone cheeses in Cuisinart
™
mixing bowl. Insert the chef’s whisk. Turn to speed 6
and whip for 30 to 40 seconds. With the stand mixer
running, add granulated sugar and both extracts.
Continue to whip for 1 minute. Scrape bottom and
sides of mixing bowl. Turn back to speed 6 and whip for
1 minute. With the stand mixer running, add ground
almonds and ground chocolate, ¼ cup at a time, mixing
for 20 seconds after each addition. Scrape bottom and
sides of mixing bowl. Turn to speed 8 and gradually add
heavy cream; whip for 1 minute. Scrape bottom and
sides of bowl. Increase to speed 12 and whip for 2
minutes, until evenly thickened and increased in volume.
Gently transfer whipped mixture to cooled crust. Cover
and refrigerate for 8 hours or longer before serving.
Serve chilled. If desired, garnish with toasted sliced
almonds, shaved chocolate and a fresh strawberry.
*To grind chocolate, freeze chocolate chips or ¼-inch
pieces of chocolate. Place in food processor fi tted with
the metal blade and pulse to chop fi nely.
1¼ cups chocolate cookie crumbs
3 tablespoons unsalted butter,
melted
1½ cups whole-milk ricotta cheese
1 cup mascarpone cheese
¾ cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup fi nely ground toasted almonds
¾ cup fi nely ground semisweet
chocolate*
1½ cups heavy cream
Makes one 9-inch deep dish pie, 8 to 12 servings