Compass Pi on Looseleaf

Irish Cream White Chocolate Ricotta Pie
Yield: 10-12 servings
Prep: 20 minutes
Cook: 30-35 minutes

Ingredients for crust:

• 2 ounces (4 tablespoons) unsalted butter, softened
• 3 tablespoons sugar
• 1 large egg yolk
• 1 cup all-purpose flour
• 1 teaspoon coarse salt

Ingredients for filling:
½ cup water
¼ cup sugar
8 oz white chocolate chips or bar chopped up
¾ cup ricotta
1/3 cup cream cheese, room temperature
1 large egg
2 large egg yolks
1/3 cup Irish Cream

Compass design:
Food writers or tinted buttercream or decorating gel writers
compass

Tools needed:

9 inch pie/tart pan
Food processor
Spatula
2 saucepans
Measuring cup

• Pre-heat oven to 375 degrees
• Stir together butter and sugar in a medium bowl, till well incorporated
• Stir in yolk. Add flour and salt, and stir or mix with hands until mixture is dry and crumbly.
• Press dough into bottom and up sides of a 9-inch pie dish.
• Bake, rotating halfway through, just until crust turns golden brown, 20 to 22 minutes. Let cool in dish on a wire rack.

1) Combine the water with the sugar in a small saucepan over low heat, stirring until dissolved. Remove from heat and let cool.
2) Add white chocolate to a double boiler over simmering water until melted.
3) Add ricotta and cream cheese into a food processor, pulse until smooth.
4) Add egg and egg yolks, incorporating one at a time.
5) Add Irish Cream
6) Slowly drizzle in simple syrup through feeding tube.
7) Fill pie pan with filling mixture and bake for 30-35 minutes or until almost baked through (slightly jiggling in the middle)
8) Let cool on wire rack in pan. Serve at room temp or slightly chilled.

Decorate the pie with food writers or decorative icing gels available at supermarkets

OR

tinted buttercream, which is what I used you can find a recipe here :

Buttercream Recipe

Check out my blog for more creative recipes: www.littlegirlbigappetite.com