Olive Garden Chocolate Ricotta Pie
Olive Garden Chocolate Ricotta Pie
Crust
1 1/4 cups grahamcracker crumbs
2 1/2 ounces melted butter
2 tablespoons granulated sugar
Filling
1 pound ricotta
3/4 cup confectioners' sugar
1 teaspoon almond extract
1 cup toasted almonds
1/2 cup semi-sweet 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.
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