Olive Garden Chocolate Ricotta Pie

Olive Garden Chocolate Ricotta Pie

Crust:
1 1/4 cup graham cracker crumbs
1/2 cup melted butter
2 Tbsp granulated sugar

Filling:
1 lb ricotta cheese
3/4 cup confectioner’s sugar
1 tsp almond extract
1 cup toasted almonds
1/2 cup semisweet chocolate chips
1 1/4 cup heavy cream

PRE-HEAT oven to 375F.

  1. 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.
  2. COMBINE ricotta, confectioner’s sugar, and almond extract in a bowl and set aside.
  3. COMBINE almonds and chocolate. Chop together in a food processor; do not chop too fine.
  4. FOLD together cheese mix and chopped almond & chocolate and chill.
  5. WHIP heavy cream until stiff. Fold into ricotta and chocolate mix half at a time.
  6. SPOON into chilled crust and let sit overnight before serving.
    Serve with chocolate sauce, if desired.

That sounds like a delicious pie. I really like pies that have a graham cracker crust.