Turkey day desserts: Ricotta pie and more

Looking for some delicious desserts to finish off your festive feast? Giada recommends these four tasty options.

Chocolate ricotta pie

Ingredients

    • 1 1/2 cups all-purpose flour
    • 2 tablespoons cornmeal
    • 3/4 cup pine nuts, plus 3/4 cup, toasted (about 8 ounces in total)
    • 1/4 cup sugar, plus 3/4 cup
    • Pinch salt
    • 1 stick (4 ounces) unsalted butter, melted and cooled slightly
    • 1/2 cup water
    • 8 ounces semisweet chocolate chips (about 1 1/3 cups)
    • 3/4 cup ricotta cheese
    • 3 ounces cream cheese, at room temperature
    • 1 large egg
    • 3 large egg yolks

Preparation

Baking Directions:

Cranberry cornmeal cake

Ingredients

    • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus extra for the pan
    • 1 cup all-purpose flour, plus extra for dusting the pan
    • 1/2 cup yellow fine cornmeal
    • 1 teaspoon baking powder
    • 1/8 teaspoon fine sea salt
    • 1/4 cup orange zest (from 2 large oranges)
    • 3/4 cup dried cranberries, chopped into 1/4-inch pieces
    • 1 1/4 cups sugar
    • 1/2 teaspoon pure vanilla extract
    • 4 large egg yolks
    • 2 large eggs

Preparation

Baking Directions:

Persimmon-pumpkin pie with mascarpone shortbread crust
Servings:

Serves eight

Ingredients

  • For the crust:

    • Nonstick vegetable oil spray
    • 1.33 cups all-purpose flour
    • 1/2 cup, or 1 stick, chilled unsalted butter, diced
    • 1/2 cup powdered sugar
    • 1/4 teaspoon salt
    • 3 tablespoons mascarpone, or Italian cream cheese
    • 2 to 3 tablespoon apricot preserves
  • For the filling:

    • 1 cup ripe fuyu persimmon puree, from about two 6- to 7-ounce persimmons
    • 1 cup pure canned pumpkin
    • 1/2 cup sugar
    • 1/3 cup mascarpone, or Italian cream cheese
    • 1/3 cup heavy whipping cream
    • 1 tablespoon corn starch
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground ginger
    • 3 large eggs
  • For serving:

    • Whipped mascarpone or heavy cream

Preparation

Baking Directions:

Berry, melon, and mint iced tea
Servings:

Serves 6

Ingredients

    • 5 cups cold water
    • 1 1/2 cups sugar
    • 3 3/4-ounce packages fresh mint, plus extra sprigs for serving
    • 5 English breakfast tea bags
    • 1/4 teaspoon pure peppermint extract
    • Pinch of kosher salt
    • 2 cups 12-inch cubes watermelon, plus extra for serving
    • 16 strawberries, stemmed, halved, plus extra for serving
    • 1 teaspoon fresh lemon juice
    • 1 bottle prosecco, chilled
    • Ice cubes
    • 1 1/2-pint container blackberries
    • Lemon wedges

Preparation

Baking Directions:

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