15-oz container part-skim ricotta cheese
lb semisweet chocolate, chopped, plus more for shaving
6-oz ready-to-fill chocolate cookie pie crust
cup heavy cream
1. Place the ricotta in a wicrowave-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. 2. 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. 3. 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. 4. 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.