Frozen Vanilla Truffle Pie

In electric blender or food processor container, blend ricotta and
1/4 cup heavy cream until smooth. In small bowl, with electric mixer
on high speed, beat remaining heavy cream until soft peaks form; set
aside. In top of double boiler over hot, not boiling water, melt
chips. stirring constantly. Remove from heat. Stir ricotta mixture
into melted chips until blended; fold in whipped cream.

Arrange 1/2 cup raspberries or strawberries over bottom of pie crust;
top with ricotta mixture. Freeze until firm, about 4 hours. Let stand
at room temperature for 20 to 30 minutes for easier cutting. To
serve, garnish with remaining fruit.