I love the name of this pie! That alone caught my attention and the fact that it is a 5 ingredient or less recipe. I came across this in the latest issue of Woman's Day and knew it was just a matter of time until I made it. It is soooo easy that ANYONE can make it. And you just can't mess this one up. It's that simple. It's also very different than the usual chocolate pie since it somewhat hardens after it's refrigerated. It kind of reminds me of a cheesecake but withoust being nearly as heavy. You don't need a big slice of this however to feel full. It's very chocolately so a little goes a long way.
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.