Crust
1-1/4 cups graham cracker crumbs
2-1/2 ounces melted butter
2 tablespoons granulated sugar
Filling
1 pound ricotta
3/4 cup confectioners’ sugar
1 teaspoon almond extract
1 cup toasted almonds
1/2 cup semisweet chocolate chips
1-1/4 cups heavy cream
Crust:
Mix all ingredients together well; shape inside 9-inch pie plate. Reserve and cool.
Filling:
Combine ricotta, sugar, and extract in a bowl and set aside.
Combine the nuts and chocolate. Grind 1/3 at a time in an electric blender- do not grind too fine. Fold ingredients together and chill.
Whip heavy cream until stiff and fold into the ricotta and chocolate mix half at a time. Spoon into the chilled crust and let sit overnight before serving.
Servings: 8