Chocolate-Ricotta Pie

Servings: 6

Notes:  Recipe is by Giada de Laurentis.  I really like this pie it is creamy and chocolaty all at the same time. Mmmmmmm.

Ingredients:

1 baked pie shell or gram cracker crust.
3/4 cups sugar
1/2 cup water
pinch salt
8 ounces semisweet chocolate chips about 1 1/3 cups
3/4 cup ricotta cheese
3 ounces cream cheese, at room temperature
1 large egg
3 large egg yolks

Instructions:

Combine 3/4 cup sugar with 1/2 cup water in small saucepan. Bring to a boil, stirring until the sugar dissolves. Cool the sugar syrup slightly.

In a double boiler, melt the chocolate over very softly simmering water.

Pulse the ricotta cheese and cream cheese in a food processor until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and process until combined. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.

Pour the custard into the pie shell and bake until the filling is almost set. about 30 minutes or until the custard has set. Let the tart cool completely before serving. I like it overnight. The tart can be wrapped in plastic and refrigerated for up to 3 days.