CRUST
FILLING
Preheat oven to 350F
Add Biscoff cookies and butter to a food processor. Blend well. Pour Biscoff crumbs into a pie crust. Use the back of a measuring cup to pack the crust tightly and form crust.
Bake for 8 minutes, remove and let cool to room temp.
Melt 1 cup mini dark chocolate chips. Pour the chocolate onto the crust and use a spatula to spread the chocolate so that it covers the base. Refrigerate until the chocolate has hardened.
To a large bowl or mixer add ricotta, mascarpone, powdered sugar, vanilla, and orange zest.Use a hand mixer or standing mixer to mix well.
Fold 1 cup mini dark chocolate chips into the ricotta mixture.
Pour filling onto pie crust and use a spatula to evenly distribute the filling.
Top with pistachio and chocolate shavings. Refrigerate until you are ready to serve!