STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Better prepare two of these pies, as everyone will want seconds!”
8 slices

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a