Chocolate, Orange Ricotta 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! 


 
Ricotta, Chocolate & Orange Pie

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.