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Ricotta and Fig Pie with Brioche Crust (Emeril Lagasse) Recipe

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Ricotta and Fig Pie with Brioche Crust (Emeril Lagasse)
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Ingredients
22
Count
Nutrition
4729
Calories
Total time
110
Minutes
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Ingredients:

Directions:

  1. For the Brioche dough:
  2. Lightly grease a large bowl with the vegetable oil and set aside. Combine the warm milk and the yeast in a large bowl and stir to combine. Let sit until foamy, about 5 minutes. Add 1/4 cup of the flour and stir to combine. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour.
  3. Using an electric mixer fitted with a dough hook, beat the eggs, 1 at a time, into the yeast mixture.
  4. Slowly add the remaining 1 cup of flour, the sugar, and salt, and beat until well incorporated, about 5 minutes. Add the butter 2 tablespoons at a time, beating well between additions. Blend until sticky dough forms. Place in the oiled bowl, lightly turning to coat. Cover with a kitchen cloth and let rise in a warm, draft-free place until doubled in size, about 1 hour.
  5. Preheat oven to 375 degrees F.
  6. Turn out the brioche dough onto a lightly floured surface and punch down. Roll out the dough to a circle about 14-inches in diameter.
  7. Fit dough into a 9-inch pie pan, leaving about 1/2-inch overhang for shrinkage. Line with parchment paper and fill with pie weights. Bake until set, about 15 minutes. Remove from the oven. Remove the parchment and beans, return to the oven and bake until lightly colored, about 5 minutes. Remove from the oven and cool on a wire rack.
  8. For the Filling:
  9. In a medium bowl, combine the dark rum and honey, and stir. Add the figs and marinate for 30 minutes. Drain and discard the liquid.
  10. Reduce the oven temperature to 350 degrees F.
  11. Combine the ricotta and cream cheese until smooth in an electric mixer. Add the whole eggs and egg yolk, 1 at a time. Add sugar, lemon juice, zest, vanilla, and cardamom and mix until combined. Drain the figs and fold into ricotta mixture. Pour mixture into prepared shell. Do not overfill the shell, as it will rise slightly when baking.
  12. Bake until the filling is firm to the touch, about 1 hour. Cool before serving. Garnish with powdered sugar and mint. Refrigerate any leftovers.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4729.39 Kcal (19801 kJ)
Calories from fat 2133.6 Kcal
% Daily Value*
Total Fat 237.07g 365%
Cholesterol 1567.12mg 522%
Sodium 2642.93mg 110%
Potassium 3932.07mg 84%
Total Carbs 454.78g 152%
Sugars 255.77g 1023%
Dietary Fiber 14.77g 59%
Protein 128.31g 257%
Vitamin C 7.8mg 13%
Vitamin A 0.9mg 28%
Iron 14.6mg 81%
Calcium 1554.3mg 155%
Amount Per 100 g
Calories 270.58 Kcal (1133 kJ)
Calories from fat 122.07 Kcal
% Daily Value*
Total Fat 13.56g 365%
Cholesterol 89.66mg 522%
Sodium 151.21mg 110%
Potassium 224.96mg 84%
Total Carbs 26.02g 152%
Sugars 14.63g 1023%
Dietary Fiber 0.84g 59%
Protein 7.34g 257%
Vitamin C 0.4mg 13%
Iron 0.8mg 81%
Calcium 88.9mg 155%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 113.5
    Points
  • 121
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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