No-Cook Chocolate Cheese Pie
Yield
servingsPrep
30 minCook
?Ready
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
semi-sweet chocolate
semi-sweet bits, null, null |
|
| 15 | ounces |
ricotta cheese
|
|
| ½ | cup |
brown sugar, light
|
*
|
| ⅛ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | each |
egg yolks
|
*
|
| ½ | cup |
heavy whipping cream
whipped |
|
| 3 | each |
egg whites
beaten stiff with |
*
|
| ¼ | cup |
brown sugar, light
|
*
|
| 1 | each |
pie shell (9 inch)
9 inch, baked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
semi-sweet chocolate
semi-sweet bits, null, null |
|
| 433.5 | ml/g |
ricotta cheese
|
|
| 118 | ml |
brown sugar, light
|
*
|
| 0.6 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 3 | each |
egg yolks
|
*
|
| 118 | ml |
heavy whipping cream
whipped |
|
| 3 | each |
egg whites
beaten stiff with |
*
|
| 59 | ml |
brown sugar, light
|
*
|
| 1 | each |
pie shell (9 inch)
9 inch, baked |
|
Directions
Melt chocolate over hot water.
Cool. Blend ricotta with sugar, salt and vanilla.
Beat in egg yolks, beating after each addition.
Beat in chocolate and blend well.
Combine whipped cream with beaten egg whites, folding gently.
Fold into chocolate mixture.
Pour into baked pie shell, reserving ¼ of mixture for decorating.
Refrigerate until filling is set.
Spoon reserved mixture in mounds over top of pie.
Chill several hours or overnight.
