Crust:
1 1/2 cups graham cracker cookie crumbs
1/4 cup sugar
8-10 tablespoons melted butterFilling:
2 anjou pears peeled and diced
Juice of 1 small lemon
1 lb ricotta
50 g mascarpone
1 cup powdered sugar
2 drops of cinnamon oil
Zest of 1 lemon grated
1 1/2 to 2 ounces bittersweet (at least 60% cocoa) chocolate finely choppedGarnish:
Shaved Chocolate
Powdered SugarInstructions:

Preheat oven to 350

Make the crust by mixing the ingredients in a pie dish you will be serving in. The crust needs to have a slight bit of moisture to it so that it will hold its shape, but it should not be wet. Spread onto the bottom of the dish and about 1/4 of the way up the side. Place in preheated oven and bake for 7 minutes. Place in the freezer for about 10 minutes while you mix together the filling.

For the filling, peel the pears and dice them into small cubes, roughly ¼” big. Place in a bowl and sprinkle with the lemon juice. This will help prevent browning of the pears. Place the ricotta, mascarpone and powdered sugar into a large bowl and whip until creamy and thickens a bit. Take a tablespoon of the mixture and place in a small bowl and add the cinnamon oil and lemon zest. Mix until thoroughly blended and add back to the remaining mixture in the large bowl and mix well. Fold in the chopped chocolate and pears to the mixture, and then put the mixture into the pie crust. Place into the freezer for about 1 hour, then refrigerate for a minimum of 2 hours. Just prior to serving, sprinkle with the shaved chocolate and powdered sugar.