Chocolate Ricotta Pie
Prep Time:
Cook Time:
2 hours
Serving Size:




1 1/4 cup graham cracker crumbs

1/2 cup melted butter

2 Tbsp granulated sugar


1 lb ricotta cheese

3/4 cup confectioner’s sugar

1 tsp almond extract

1 cup toasted almonds

1/2 cup semisweet chocolate chips

1 1/4 cup heavy cream



PRE-HEAT oven to 375F.
  1. MIX graham cracker crumbs, butter and sugar together in a bowl. Shape inside 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.
  2. COMBINE ricotta, confectioner’s sugar, and almond extract in a bowl and set aside.
  3. COMBINE almonds and chocolate. Chop together in a food processor; do not chop too fine.
  4. FOLD together cheese mix and chopped almond & chocolate and chill.
  5. WHIP heavy cream until stiff. Fold into ricotta and chocolate mix half at a time.
  6. SPOON into chilled crust and let sit overnight before serving.
Serve with chocolate sauce, if desired.