Whip Ricotta cheese until smooth and glossy. Add Cream of Coconut and mix well. Fold in candied fruit and chocolate bits. Refrigerate for 3 hours or overnight. Spread Ricotta filling evenly into pie shell. Place drained pears in an attractive pattern over filling and brush with apricot glaze. Decorate with curls or rounds of chocolate.
Recipe compliments of Holland House.
Please note that some ingredients and brands may not be available in every store.