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Chocolate Hazelnut Wisconsin Ricotta Pie



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2 1/2 cups plus 2 tbsp. flour, divided
1/4 cup finely ground hazelnuts
7 egg yolks, divided
1/3 cup sugar, plus 1/3 cup for filling
6 tbsp. unsalted butter, cut in chunks
7 - 8 tbsp. cold water
3/4 cup plus 1 tbsp. milk, divided
1/4 cup heavy cream
1/4 cup (3 oz.) bittersweet chocolate, roughly chopped
1/4 cup Frangelico™ hazelnut liqueur
1 cup (8 oz.) Wisconsin Ricotta cheese
pinch salt
1 egg white, beaten stiff
whipped cream, for garnish and optional


  1. 1
    Crust: Combine 2 1/2 cups flour, hazelnuts, 3 egg yolks, 1/3 cup sugar, butter and water in bowl or food processor. Pulse (or, alternatively, mix with paddle attachment of mixer) until dough forms a ball. Shape into disk, wrap and refrigerate.
  2. 2
    Filling: Beat 3 egg yolks with 1/3 cup sugar until light in color. Add 2 tablespoons flour, 3/4 cup milk and cream. Cook mixture in double boiler, stirring constantly until thick.
  3. 3
    Stir chocolate with Frangelico into the mixture in double boiler until chocolate melts. Cool. Combine with Ricotta and pinch of salt. Fold in the beaten egg white. Mix well and set aside for 10 minutes.
  4. 4
    Final Preparation: Preheat oven to 350ºF.
  5. 5
    Butter and flour a 10" pie pan. Roll out 3/4 of the dough into a circle and line the pie pan with an overlap. Pour in filling.
  6. 6
    Roll out remaining dough and cover pie. Press overlap of bottom and top crusts together. Crimp edges with fingers or fork. Beat remaining egg yolk with 1 tbsp. of milk and brush top of pie with mixture.
  7. 7
    Bake until golden brown, approximately 35 to 45 minutes.
  8. 8
    Cool pie and cut in 12 wedges to serve. Top wedges with whipped cream, if desired.


*You may substitute prepared pie crusts, but they will lack the rich, nutty flavor that gives this recipes its name.

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cuisines North & South American
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