|Pastry||1 (Press In Variety)|
|Whipping cream||1 Cup (16 tbs)|
|Whole milk ricotta cheese/Part-skim ricotta cheese||23 Ounce (1 Large Carton, About 15 Ounce And 1 Small Carton, About 8 Ounce)|
|Roasted salted pistachio nuts||1 Cup (16 tbs), shelled, chopped|
|Orange-flavored liqueur||2 Tablespoon|
|Powdered sugar||3 Tablespoon|
|Chopped semisweet chocolate||1⁄2 Cup (8 tbs)|
|Chopped candied orange peel||1⁄4 Cup (4 tbs)|
|Grated semisweet chocolate||1⁄4 Cup (4 tbs)|
Prepare Press-in Pastry and let cool.
In a medium-size bowl, beat cream until it holds soft peaks.
In a large bowl, combine ricotta cheese, 1/2 cup of the pistachios, rum, liqueur, sugar, chopped chocolate, and candied orange peel.
Mix well; fold in whipped cream.
(At this point, you may cover and refrigerate until next day.) Remove pan rim from pastry shell.
Mound filling on pastry, sprinkle with grated chocolate, and garnish with remaining 1/2 cup pistachios.