Mont Blanc
Named after the highest peak of the Alps on the border of France and Italy, this decadent pie is claimed by both countries. Instead of scoring, roasting, and boiling chestnuts to make the puree, use packaged roasted and peeled chestnuts to shave off time.
Total time does not include cooling and chilling.
YIELDS:8 servings
TOTAL TIME:0 hours 50 mins
INGREDIENTS
2 c.
roasted chestnuts (about 10 oz)
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 (we used Lorna Doone; about 35 cookies)
DIRECTIONS
- Heat oven to 350°F. In a food processor, process chestnuts to form fine crumbs; transfer half to a bowl.
- Add cookies to food processor and pulse to form fine crumbs. Add melted butter and pulse to combine. Transfer crumbs to a 9-in. pie plate and press into bottom and up side. Bake until golden brown and set, 20 to 25 minutes. Let cool.
- Meanwhile, clean the food processor. When crust is cool, make filling: Melt chocolate per pkg. directions. Process reserved chestnut crumbs, ricotta, and melted chocolate 3 minutes. Spoon evenly into cooled crust, then refrigerate until set, at least 35 minutes.
- When ready to serve, beat cream into stiff peaks and spread on top of pie. Sprinkle with chocolate shavings if desired.
COST PER SERVING: $1.85
PER SERVING: 635 calories, 42 g fat (23 g saturated fat), 12 g protein, 220 mg sodium, 58 g carbs, 5 g fiber
What you'll need: Lorna Doone shortbread cookies ($14, amazon.com)
Read more please visit :www.womansday.com
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