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.
