1 cup almond slivers, toasted 1 pound ricotta cheese 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
Directions: 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 to combine.
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
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Toasted Almond and Chocolate Ricotta Pie
(Makes one 9-inch pie)
This is a delicious no-bake pie that makes a perfect dessert when it's too hot to turn 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.