Cocoa and ricotta pie: creamy and very delicious!

INGREDIENTS
For the crust:
320g (2 ½ cups) all-purpose flour
40g (4 ¼ tbsp) cocoa powder
100g (½ cup) powdered sugar
a pinch of salt
150g (½ cup) cold butter, cut into cubes
1 egg

For the filling:
500g (2 ¼ cups) ricotta cheese
100g (¼ cup) sugar
1 egg
100g (⅔ cup) dark chocolate chips

METHOD
1. In a large bowl whisk flour with cocoa powder, salt, and powdered sugar.
2. Add butter and mix until small crumbs form. Mix in one egg and knead until the dough comes together.
3. Wrap the dough in plastic and chill in the fridge for 30 minutes.
4. Preheat the oven to 170°C/340°F.
5. Roll out the dough into a disk and transfer it into a pie pan (around 25 cm). Cut off the edges and poke the bottom of the pie with a fork.
6. Bake for 20 minutes. Let cool down.
7. Meanwhile use scraps of the dough to cut out a few strips for decoration.
8. For the filling, beat the ricotta with sugar and egg until smooth. Stir in chocolate chips.
9. Pour the filling into the pan. Top with the strips of dough and bake for 15 minutes more.
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