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Chocolate Ricotta Pie


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  • CRUST:
  • 1 1/4 cups graham cracker crumbs
  • 2 1/2 ounces melted butter
  • 2 tablespoons granulated sugar
  • 1 pounds Ricotta
  • 3/4 cup confectionary sugar
  • 1 teaspoon almond extract
  • 1 cup toasted almonds
  • 1/2 cup semi-sweet chocolate chips
  • 1 1/4 cups heavy cream


Servings 8


Step 1

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.

This recipe yields 8 servings

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