How to Make Giada's Chocolate Ricotta Pie | Everyday Italian

Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/38bhyUx Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chocolate-Ricotta Pie Recipe courtesy of Giada De Laurentiis Total: 3 hr 10 min Prep: 30 min Inactive: 1 hr 30 min Cook: 1 hr 10 min Yield: 1 (11-inch) tart Level: Intermediate Ingredients 1 1/2 cups all-purpose flour 2 tablespoons cornmeal 3/4 cup pine nuts, plus 3/4 cup, toasted (about 8 ounces in total) 1/4 cup sugar, plus 3/4 cup Pinch salt 1 stick (4 ounces) unsalted butter, melted and cooled slightly 1/2 cup water 8 ounces semisweet chocolate chips (about 1 1/3 cups) 3/4 cup ricotta cheese 3 ounces cream cheese, at room temperature 1 large egg 3 large egg yolks Directions Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt in a food processor until finely ground. Add the butter and pulse, just until the dough forms. Press the dough over the bottom and about 2 inches up the sides of an 11-inch-diameter tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes. Preheat the oven to 350 degrees F. Line the tart dough with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake the shell until golden, about 10 minutes longer. Cool completely. Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Cool the sugar syrup slightly. In a double boiler, melt the chocolate over very softly simmering water. Pulse the ricotta cheese and cream cheese in a food processor until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and process until combined. With the machine running, add the sugar syrup in a thin steady stream and process until smooth. Pour the custard into the tart shell and bake until the filling is almost set, about 30 minutes or until the custard has set. Scatter the remaining 3/4 cup toasted pine nuts on top of the filling. Let the tart cool completely before serving. The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving. https://www.instagram.com/giadadelaurentiis https://www.facebook.com/giada/ https://twitter.com/GDeLaurentiis Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #EverydayItalian #GiadaDeLaurentiis #FoodNetwork #ChocolateRicottaPie How to Make Giada's Chocolate Ricotta Pie | Everyday Italian | Food Network https://youtu.be/nEx6UIlrwUY