Christmas Pie

This Italian Family
by This Italian Family
1 pie
1 hr 10 min

Looking for something different to bake this festive season that will elicit a "wow" from the crowd? Enters the Christmas Pie. A butter-less crisp base is filled with an extra yummy chocolate and ricotta filling and then topped with christmas tree shaped biscuits made of the same pastry as the base.

Everyone will enjoy picking up the individual christmas trees and munching on them, then tuck into the delicious pie.

The filling is also not super heavy, thanks to using ricotta in it, so it won't leave you rolling on the floor. It's also not super sweet so will be good for those who aren't keen on the extra sweetness, but for those with a sweet tooth you may want to up the sugar dosage in this.

Recipe details
  • 1  pie
  • Prep time: 45 Minutes Cook time: 25 Minutes Total time: 1 hr 10 min
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  • 4 eggs
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 2 3/4 cups self-raising flour (or of all-purpose flour plus 2 1/2 tsp baking powder)
  • 1/3 cup double cream
  • 1 cup Ricotta cheese
  • 80g dark chocolate
  • 2 tsp cinnamon
  • 1 tbsp sugar
  • icing sugar

Beat 2 of the eggs into the sugar, and add the salt and oil, then start adding the flour bit by bit whilst mixing.
When all the flour is mixed in and the dough is starting to come together, capsize on a worktop and start kneading it until you get a smooth ball. You know your dough is ready when it doesn’t stick to your hands anymore.
Flatten the dough with a rolling pin on some scrunched-up greaseproof paper and transfer it to a pie mold. Make it fit nicely into the mold then cut away all the excess. Re-knead and roll them out on another pieces of of parchment paper, then cut out your trees using a cooky cutter.
Put the pie base and trees in the fridge and leave them for half an hour to firm up. After 15 minutes, quickly take out your trees, insert half a toothpick into the base and put back in the fridge for another 15.
In the meantime, make the filling by melting the chocolate in the microwave, then mixing it with the cream, sugar, cinnamon, the remaining 2 eggs and the ricotta.
Pour the filling into the pie base, level it up and bake it with the separate trees soread out in one layer in a pre-heated oven at 356F for 20-25 minutes.
Leave to cool for at least a couple of hours before inserting the trees into the filling, sprinkling with icing sugar and eating!
This Italian Family
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