chocolate ricotta pie

chocolate ricotta pie

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  • Prep Time


  • Total Time


  • Servings



  • cup graham cracker crumbs

  • ½

    cup melted butter

  • 2

    Tbsp granulated sugar

  • Filling:

  • 1

    lb ricotta cheese

  • ¾

    cup confectioner’s sugar

  • 1

    tsp almond extract

  • 1

    cup toasted almonds

  • ½

    cup semisweet chocolate chips

  • cup heavy cream


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


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