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1
Flute the pie crust edge, and bake the shell; cool completely.
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2
In a small saucepan, place the COLD milk or half and half cream (if using); sprinkle the gelatin over the half and half, let stand for 1 minute to soften the gelatin slightly.
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3
Over medium heat, heat the cream/gelatin mixture until the gelatin dissolves, stirring constantly; set aside to cool slightly.
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4
In another saucepan over low heat, heat the chocolate pieces until melted and smooth, stirring occasionally; keep warm.
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5
In a small bowl, with mixer at medium speed, beat 1-1/2 cups whipping cream until soft peaks form; set aside.
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6
In a large bowl, with mixer at low speed, beat the ricotta cheese, confectioners sugar, vanilla, cinnamon, nutmeg, and the remaining 1/2 cup whipping cream, until well blended.
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7
Gradually beat in the gelatin mixture; increase the speed to medium, beat until creamy.
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8
Reserve 1 cup of the whipped cream for topping.
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9
Fold in the remaining whipped cream into the ricotta mixture.
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10
Drizzle about one-fourth of the melted chocolate over the bottom of the pre-baked pie shell.
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11
Top with one-third of the ricotta cheese mixture.
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12
Layer the chocolate and the cheese mixture 2 more times.
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13
Spread reserved whipped cream over the top of the pie.
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14
Drizzle the remaining chocolate over the whipped cream in a decorative pattern.
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15
Chill the pie for 3-4 hours before serving.
