Refrigerate the ricotta cheese
in a strainer
overnight so that the excess moisture is removed.
In a mixing bowl, blend
the ricotta cheese and 1 1/2 tablespoons sugar with a hand mixer
until it becomes a velvety consistency. In a separate bowl, whip the cream with 1/2 tablespoon of sugar. Gently fold in the whipped cream
into the ricotta mixture along with the bittersweet chocolate. Spread the filling into the piecrust and refrigerate.
In a saucepan
, heat the remaining 1 1/2 tablespoons sugar and 2 cups of water. Once the sugar
has dissolved, add the pears and gently simmer
until soft when pierced with a knife. Remove the pears from the pan and let cool. Cut the pears into slices and fan the slices on top of the pie filling, until the surface of the pie is covered. Fill in the gaps with extra pieces of pear, if necessary.
In another saucepan, heat the remaining 1 cup water and apricot
jam. Stir and cook until the jelly
is liquefied, so that it can be used as a glaze. Spread the apricot glaze
over the pears
and let the pie rest in the refrigerator for 4 hours before serving.