<http://schema.org/recipeInstructions>
" Line 9-inch pie plate with pie crust dough as label directs for 1-crust pie; make fluted edge. Bake pie shell and cool as label directs. Place cold milk in small saucepan. Sprinkle gelatin over milk; let stand 1 minute to soften gelatin slightly. Over medium heat, heat milk mixture until gelatin dissolves, stirring constantly. Set aside to cool slightly. In another saucepan over low heat, heat chocolate pieces until melted and smooth, stirring occasionally; keep warm. In small bowl, with mixer at medium speed, beat 1 1/2 cups heavy or whipping cream until soft peaks form; set aside. In large bowl, with mixer at low speed, beat ricotta cheese, confectioners&amp;#039; sugar, vanilla, cinnamon, nutmeg, and remaining 1/2 cup heavy or whipping cream until blended; gradually beat in gelatin mixture. Increase speed to medium; beat mixture until creamy. Reserve 1 cup whipped cream for top of pie. Fold remaining whipped cream into ricotta mixture. Drizzle about one-fourth of melted chocolate over baked pie shell. Top with one-third of ricotta mixture. Layer chocolate and cheese mixture 2 more times. Spread reserved whipped cream over top of pie. Drizzle remaining chocolate over whipped cream in decorative pattern. Chill pie about 3 hours to set."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a25561/ricotta-pie-1951/?src=shelter_footer>