Mont Blanc pie

 

 

This sumptuous pie, named for the highest point of the Alps on the boundary of France and Italy, is claimed from both nations. To save time, use prepared roasted and peeled chestnuts instead of scoring, roasting, and boiling chestnuts to produce the puree.

 

INGREDIENTS

2 c. roasted chestnuts

4 tbsp. unsalted butter, melted

8 oz. semisweet chocolate

1 15-oz container whole milk ricotta cheese

1 c. heavy cream, cold

Bittersweet chocolate curls, for serving

9 oz. shortbread cookies

 

Preheat the oven to 350°F. Process chestnuts in a food processor until fine crumbs form; transfer 1/2 to a bowl.

Place the cookies in a food processor and pulse until tiny crumbs appear. Pulse in the melted butter to mix. Crumbles should be pressed into the bottom and up the sides of a 9-inch pie pan. Bake for 20 to 25 minutes, or until golden brown and firm. Allow to cool.

 

In the meantime, clean the food processor. Whenever the crust has cooled, prepare the filling: Melt chocolate according to per package guidelines. 3 minutes in a food processor, combine saved chestnut crumbs, ricotta, and melted chocolate. Put it in the fridge until firm, at least 35 minutes, after spooning into chilled crust.

Whenever ready to serve, whip the cream into stiff peaks and spoon it on top of the pie. If preferred, top with chocolate shavings.