American Pie Council

2018 Amateur Entry

 

Black Currant Tiramisu

Black Current Tiramisu
David Harper
Lone Rock, WI
Open Division-

Crust
½ cup of Crisco
1 Cup of flour
1 teaspoon salt
5 Tablespoons ice cold water

Cream Cheese ricotta filling
12 ounces cream cheese
1 cup ricotta cheese
1 ½ Cup whipped topping, such as Cool Whip
½ cup powdered sugar
1 teaspoon vanilla
1 cup black currant preserves, ¼ cup reserved

Extras
1 box Twinkies
1 cup crushed amaretti cookies, ¼ cup reserved
Whipped cream

Crust: Preheat oven to 400. Whisk the flour and the salt together in a large bowl. Add the Crisco and mix with your fingers until combined. Add the ice water and use a fork to combine. Turn pie dough out onto a floured surface and gather into a circular disk. Roll out the dough big enough to fit into a pie plate. Flute edges for decoration. Bake crust until edges are golden brown and bottom is browned also, about 15-20 minutes. Remove crust from oven and cool on wire rack and set aside.

Cream Cheese Filling: Beat the cream cheese, ricotta cheese powdered sugar together in a mixing bowl until smooth. Add the vanilla and whip until incorporated. Add the whipped topping and mix until combined. Mix in black currant preserves.

Assemble the pie: Brush cooked crust with currant preserves. Spoon half the cream cheese-ricotta mixture into pie shell. Cover this mixture with Twinkies. Cut them to fit all the spaces. Brush tops of Twinkies with black currant preserves. Cover with crushed amaretti cookies. Spoon remaining cream cheese ricotta filling over this. Decorate with whipped cream and more crushed amaretti cookies. Chill for overnight for best results.