One of Giada De Laurentiis’ recipes for ricotta pie is chocolate-ricotta pie. To make the crust, first finely grind 1 1/2 cups of all-purpose flour, 2 tablespoons of cornmeal, 3/4 cup of pine nuts, 1/4 cup of sugar and a pinch of salt in a food processor. Melt and slightly cool 1 stick of butter, and add it to the processed ingredients.
Pulse the crust ingredients until they just form a dough, and then transfer the dough to an 11-inch tart pan with a removable bottom. Press the dough into the bottom and sides of the pan until the sides are about 2 inches high. Allow the dough to chill in the refrigerator for approximately 30 minutes.
Preheat your oven to 350 degrees Fahrenheit, and line the pie dough with aluminum foil. Cover the foil with dried beans or pie weights, and bake the pie on the bottom rack for approximately 25 minutes. Remove the foil and beans or weights. Bake the dough for an additional 10 minutes or until it turns a golden brown. Allow the crust to cool before filling.
To prepare the filling, melt 8 ounces of semisweet chocolate chips in a double boiler. Boil 3/4 cup of sugar in 1/2 cup of water until complete dissolved, and then allow it to slightly cool. In the food processer, process 3/4 cup of ricotta cheese and 3 ounces of room-temperature cream cheese. Mix in 1 whole egg and 3 egg yolks, one at a time, and then the melted chocolate. Slowly add the sugar syrup, and mix until all ingredients are incorporated.
Transfer the filling to the shell, and cook for approximately 30 minutes. Top the pie with 3/4 cup of toasted pine nuts, and allow the pie to cool completely.