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“Better prepare two of these pies, as everyone will want seconds!”
READY IN:
25mins
YIELD:
8 slices
UNITS:
US

Ingredients Nutrition

Directions

  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.

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