Makes one 9-inch pie.
Crust:
1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon baking powder
3/4 stick unsalted butter (chilled)
1 extra large egg or 2 small eggs
1-2 tablespoons ice water
3 eggs
1 cup sugar
the zest of 1 large orange (about 1 tablespoon)
2 teaspoons cointreau or orange extract
1 cup heavy cream
1 tablespoon cornstarch
1/8 teaspoon ground cinnamon
1 pound ricotta, drained (minimum 2 hours, or preferably
1/4 cup semi-sweet chocolate chips, melted and stirred until smooth
Sambuca Spiked Strawberries:
3/4 cup sugar
3/4 cup water
5 cups sliced strawberries
2 tablespoons Sambuca (an Italian anise flavored liqueur), or more if you'd like a stronger flavor
2. If you don’t have a processor, then combine the dry ingredients in a
bowl; add chunks of chilled butter, and using a pastry blender or two
forks, chop the butter until it resembles little pebbles. At this point,
add the eggs and ice water, and stir with a spoon until the dough
begins to form. Using your hands and working the dough as little as you
can, form a ball, and transfer it to a lightly floured surface. Knead
until the dough holds together. Form the dough into a ball, wrap in
plastic, and refrigerate while preparing the filling. You can keep the
dough in the refrigerator for up to 2 days before continuing.
3. To make the filling, add the eggs, sugar, orange zest, and cointreau
to a large bowl. Using a hand-mixer on medium-low, mix until well
combined. Add the heavy cream, cornstarch, and cinnamon, and beat on low
until well combined. Stir in the drained ricotta and melted chocolate,
and mix with a rubber spatula until well combined. Place bowl in the
refrigerator.
4. Place a rack in the lower third of the oven and preheat to 450
degrees F. Coat your pie plate with cooking spray. Turn out the dough
onto a lightly floured surface and roll into a 10- inch circle. Transfer
the dough to the prepared pie plate, gently pressing it into the bottom
and sides. Prick the bottom of the crust a few times with the tip of a
fork. At this point, set the crust in the freezer for about 15-20 to get
it really chilled, which will make for a flakier crust.
5. Remove the chilled crust from the freezer and pour the filling to
about 1/4 of an inch below the top of the crust, as it will puff up
slightly when baking.
6. Bake at 450 degrees F for 15 minutes, then lower the temperature to
325 degrees F and cook for 25 minutes, or until the filling puffs up,
turns golden, and is “set,” meaning it should not be jiggly when you
gently move the pie plate. Remove from oven and let cool on a rack.
Serve at room temperature or chilled.
7. For the strawberries, bring water and sugar to a boil in a medium
heavy-bottomed saucepan. Lower the heat and simmer for about 8-10
minutes, or until the sauce begins to thicken slightly. Add the
strawberries and cook 2-3 minutes, or until soft. Turn off heat and stir
in sambuca. Cool slightly before serving. If not using immediately,
re-heat slightly if the syrup hardens.
Note: If you have some extra filling left over, you can pour it
into a small baking dish or ramekin for a crustless version. Just reduce
the baking time.
- Recipe courtesy of Food Blogga.