Ricotta Cheese Pie

"Better prepare two of these pies, as everyone will want seconds!"
 
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Ready In:
25mins
Ingredients:
10
Yields:
8 slices
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ingredients

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directions

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

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