1 (9-inch) ready-made graham cracker pie crust
1 cup almond slivers, toasted
3/4 cup confectioners' sugar, sifted
1 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips
1-1/4 cups heavy cream
Chocolate Syrup (such as Hershey's) for garnish
Put toasted almonds in a food processor and coarsely chop.
Transfer the almonds to a large bowl.
Put the ricotta cheese, confectioners' sugar, and vanilla into the food processor
bowl. Process until smooth, about 14 seconds. Transfer the ricotta mixture
to the bowl with the almonds. Add the chocolate chips and stir the ingredients
In another bowl, beat the heavy cream until stiff peaks form. Fold the whipped
cream into the ricotta mixture, one half at a time. Spoon the mixture into the
graham cracker crust and smooth the top. Refrigerate overnight before
serving. To serve, drizzle each slice with a little chocolate syrup
This is a delicious no-bake pie that makes a perfect dessert when it's too hot to trun on the oven. It
has a luscious creamy ricotta cheese filling with toasted almonds and chocolate chips on a graham
cracker crust. The pie must be refrigerated overnight for it to firm up enough to slice.