Chocolate Ricotta Pie

Filling:

• 1 lb ricotta cheese
• 3/4 cup confectioner’s sugar
• 1 teaspoon almond extract
• 1 cup toasted almonds
• 1/2 cup semisweet chocolate chips
• 1 1/4 cup heavy cream

Mix graham cracker crumbs, butter and sugar together in a bowl. Shape into 9″ pie plate. If crust is too crumbly, add a small amount of butter so crumbs will hold together. Bake at 375 for 8-9 minutes, until lightly browned. Allow to cool.

Combine ricotta, confectioner’s sugar, and almond extract in a bowl and set aside. Combine almonds and chocolate. Chop together in a food processor; do not chop too fine.

Fold together cheese mix and chopped almond & chocolate and chill. Whip heavy cream until stiff. Fold into ricotta and chocolate mix half at a time.

Spoon into chilled crust and let sit overnight before serving.