Ricotta Cheese Pie

Directions

1. 1
   Flute the pie crust edge, and bake the shell; cool completely.
2. 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. 3
   Over medium heat, heat the cream/gelatin mixture until the gelatin dissolves, stirring constantly; set aside to cool slightly.
4. 4
   In another saucepan over low heat, heat the chocolate pieces until melted and smooth, stirring occasionally; keep warm.
5. 5
   In a small bowl, with mixer at medium speed, beat 1-1/2 cups whipping cream until soft peaks form; set aside.
6. 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. 7
   Gradually beat in the gelatin mixture; increase the speed to medium, beat until creamy.
8. 8
   Reserve 1 cup of the whipped cream for topping.
9. 9
   Fold in the remaining whipped cream into the ricotta mixture.
10. 10
    Drizzle about one-fourth of the melted chocolate over the bottom of the pre-baked pie shell.
11. 11
    Top with one-third of the ricotta cheese mixture.
12. 12
    Layer the chocolate and the cheese mixture 2 more times.
13. 13
    Spread reserved whipped cream over the top of the pie.
14. 14
    Drizzle the remaining chocolate over the whipped cream in a decorative pattern.
15. 15
    Chill the pie for 3-4 hours before serving.