INGREDIENTS
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
DIRECTIONS
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.
By @Mocha_Me.
Thanks for inspiring us!
You can see the recipe here: debbiesmochame.blogspot.com
