Ricotta, Chocolate and Orange Pie Recipe

 

My friend Dave shared this with me and I thought people on here may enjoy as well.   Ricotta, Chocolate & Orange Pie

First let me say that this pie traditionally has a crust, and I had all good intentions of making one. However, when I opened the fridge, I had no butter! How can I run out of butter? It happens...

So a crustless version it was going to be (hey, look at the bright side, I saved a few calories and carbs!).

However, you might want to make it with a crust, since it would be prettier, and much easier to serve and slice, but I didn't care, it was gobbled up without time for me to apologize.

If you want to make a crust, press ground nuts (pecans or almonds) mixed with some Splenda and butter into the baking dish first - and don't forget to buy the butter!

Nutrition Facts
Serving Size 79g (1/8th pie)

Amount Per Serving
Calories 132
Total Fat 8.5g
Saturated Fat 4.7g
Cholesterol 126mg
Sodium 90mg
Total Carbohydrates 4.4g
Protein 8.9g


Butter a 9" pie dish.

3 large egg yolks
1 whole egg
1/2 cup Splenda Granular (or equivalent)
1 tsp vanilla extract
1/4 cup of heavy cream
1/3 cup of sugar free chocolate chips
zest of 1 orange (I used the zest of 1 small clementine and 1 lemon)
2 cups ricotta cheese(Fresh if you can get it)
1 Tbsp flour



This is so easy.
Mix the egg yolks, whole egg and sweetener together.

Add the vanilla, heavy cream and ricotta cheese and mix with the egg mixture. 
Add the citrus zest and chocolate chips and mix again.

Pour into the greased pie dish and bake in a 350F oven for about 35 minutes, just until the filling is set. You don't want it to brown.

Best served 30 minutes after it is baked - just slightly warm, but also excellent at room temperature.

Sprinkle the top with powdered Splenda for decoration once it has cooled.

Cook's Notes: You can make the filling ahead and keep it in the refrigerator until ready to bake.
I've found that I can just dump everything into the food processor or blender, whiz it up and pour into the pie pan.  Simplest pie EVER!! More photos from David Schronce          

 

would this be similar to a cheescake? I'm wondering what the ricotta would taste like. Do you use regular ricotta or the part skim ricotta?

I am afraid that I didn't make this ... I am only passing the recipe along.  However if you give me a day or two I will try to find these answers.  My plan is to cut and paste these questions to my friend and I will reply back as soon as I get the answers.  

Please be patient.

My friend's reply to your questions ...

"Somewhat similar, but WAY lighter.  I use regular ricotta - fresh when I can find it - as I think you NEED fat in your diet.  It seems to be working for me...  The ricotta is just a vehicle to carry the orange and chocolate, which blend into a HEAVENLY flavor.."

That being said my firend is in the maintenance phase of his life after having had RNY surgery about 2 years ago.  He has been very successful with his journey.