Combine 2 1/2 cups of flour, 3 egg yolks sugar and butter in a mixer. When it forms into dough, remove from the mixer and roll into a ball. Let rest.

Beat with 3 egg yolks with 1/3 cup of sugar until light.

Add 2 tbsp flour and the milk and cook in a double boiler over simmering water until the mixture thickens.

Melt the chocolate with cherry brandy in the microwave (do not overcook).

Stir into the egg mixture and let cool completely.

Put the ricotta mixture through a sieve (strainer).

Gradually stir into the cool custard.

Add the cinnamon and lemon rind. Mix well and set aside for 10 minutes.

Pre-heat oven to 350 degrees and grease a pie dish with cooking spray.

Roll out the dough into a circle about 3/4" inches thick. Cut out a circle just larger than the dish.

Place into the pie dish. Press the dough against the sides of the pie dish.

Fill the dish with the ricotta mixture.

Roll out the dough and top the pie. Crimp the edges.

Brush the top with the egg white.

Bake for 40 minutes.

Let cool before serving.

Serve and enjoy!