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  • Prep
    10 min
  • Total
    30 min
  • Servings

Mocha Ricotta Pie


475 g (1 unit) Saputo Ricotta Fiorella cheese

60 ml (1/4 cup) 35% cream

250 ml (1 cup) sugar

60 ml (1/4 cup) firmly packed espresso or instant coffee, dissolved in 65 ml (1/4 cup) of boiling water, cooled

4 large eggs

1 23-cm (9-in) chocolate crumb pie shell

5 ml (1 tsp) flour

60 ml (1/4 cup) chocolate chips

30 ml (2 tbsp) cocoa powder

Dark and white chocolate shavings, to taste


Preheat oven to 200°C / 400°F.

In a food processor, pulse the Ricotta, cream, sugar and coffee until just blended.

With the machine running, add eggs one at a time. Pour mixture into chocolate pie shell.

Coat chocolate chips with flour and sprinkle carefully over the pie so they don’t sink into the filling.

Place pie on middle rack of oven and bake for 10 minutes. Reduce temperature to 150°C / 300°F and bake another 25 minutes.

Remove from oven and cool.

Refrigerate at least 2 hours before serving. Sprinkle with cocoa and garnish with chocolate shavings.