Directions

1. Preheat oven to 200°C / 400°F.
2. In a food processor, pulse the Fiorella cheese, cream, sugar and coffee until just blended.
3. With the machine running, add eggs one at a time. Pour mixture into chocolate pie shell.
4. Coat chocolate chips with flour and sprinkle carefully over the pie so they don’t sink into the filling.
5. Place pie on middle rack of oven and bake for 10 minutes. Reduce temperature to 160°C / 300°F and bake another 25 minutes.
6. Remove from oven and cool.
7. Refrigerate at least 2 hours before serving. Sprinkle with cocoa and garnish with chocolate curls.