Ricotta Cheese Pie

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 1 ready-made frozen 9-inch pie shell, room temperature
• 1/2 cup half-and-half cream
• 2 (1 ounce) envelopes unflavored gelatin
• 2 cups milk chocolate chips
• 2 cups heavy whipping cream (unwhipped)
• 1 (15 ounce) container ricotta cheese
• 3/4 cup confectioners' sugar
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Recipe

• 1 flute the pie crust edge, and bake the shell; cool completely.
• 2 in a small saucepan, place the cold milk or half and half cream (if using); sprinkle the gelatin over the half and half, let stand for 1 minute to soften the gelatin slightly.
• 3 over medium heat, heat the cream/gelatin mixture until the gelatin dissolves, stirring constantly; set aside to cool slightly.
• 4 in another saucepan over low heat, heat the chocolate pieces until melted and smooth, stirring occasionally; keep warm.
• 5 in a small bowl, with mixer at medium speed, beat 1-1/2 cups whipping cream until soft peaks form; set aside.
• 6 in a large bowl, with mixer at low speed, beat the ricotta cheese, confectioners sugar, vanilla, cinnamon, nutmeg, and the remaining 1/2 cup whipping cream, until well blended.
• 7 gradually beat in the gelatin mixture; increase the speed to medium, beat until creamy.
• 8 reserve 1 cup of the whipped cream for topping.
• 9 fold in the remaining whipped cream into the ricotta mixture.
• 10 drizzle about one-fourth of the melted chocolate over the bottom of the pre-baked pie shell.
• 11 top with one-third of the ricotta cheese mixture.
• 12 layer the chocolate and the cheese mixture 2 more times.
• 13 spread reserved whipped cream over the top of the pie.
• 14 drizzle the remaining chocolate over the whipped cream in a decorative pattern.
• 15 chill the pie for 3-4 hours before serving.