Sweetie Pie – Looks delicious, and I love the fact that it is sooo simple!

1 15 oz container part skim ricotta cheese

1/2 lb semisweet chocolate, chopped, plus more for shaving

6 oz ready to fill chocolate cookie pie crust

1 cup heavy cream

Place the ricotta in a microwave safe bowl and microwave on high, stirring every 15 seconds, until no longer cold, about 1 minute.

Transfer to a food processor and puree until smooth.

Place the chocolate in a microwave safe bowl and microwave on high, stirring every 15 seconds, until the chocolate is melted and smooth, about 1 minute.

Add the warm chocolate to the food processor  and puree until fully incorporated and very smooth.  Spread the mixture into the crust and refrigerate until firm, at least 3 hours and up to 3 days.

When ready to serve, using an electric mixer, beat the cream in a medium bowl until stiff peaks form.  Spread the whipped cream over the pie and top with shaved chocolate, if desired.