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Ricotta Lemon Chocolate Pie
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Ricotta Lemon Chocolate Pie
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Ricotta Lemon Chocolate Pie
CREATED BY CHEF DALE MACKAY
Ingredients
| 1 | TENDERFLAKE Deep Dish Pie Shell | |
| 1½ | cups SAPUTO Ricotta Cheese | |
| ¾ | cup sugar | |
| 2 | CO-OP GOLD Large Eggs | |
| 1 | tsp vanilla extract | |
| ¼ | cup HERSHEY’S Semi-Sweet Chipits | |
| 3 | tsp lemon juice | |
| ½ | tsp lemon zest | |
| ½ | tsp almond extract |
Directions
Serves 6–8
Prep time: 5 minutes
Total time: 40 minutes
- Preheat oven to 350°F and centre a rack in the oven. Whisk eggs and sugar in a large bowl until creamy. Add ricotta cheese and mix well. Add all other ingredients and mix well.
- Pour filling into pie shell. Place on the oven’s middle rack. Bake for 25–35 minutes.
- Remove from heat and let cool completely. Store in the fridge until ready to serve. When slicing, dip a large knife into hot water for the cleanest edge, and clean the blade between each slice.
When you test the pie before removing it from the oven, it shouldn’t have much jiggle and should feel a bit firm in the middle.
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