Ricotta Cheese Pie


posted by Sandy in Baltimore 03-23-99 8:24 AM

* Exported from MasterCook *

Ricotta Cheese Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pie Desserts
Cheesecake Freezes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 1/4 Cups Graham Cracker Crumbs
1/4 Cup Sugar
6 Tablespoons Melted Butter

Filling:
1 1/4 Pounds Ricotta Cheese, drained very well
3/4 Cup Sugar
1 Cup Almond Slivers -- toasted and ground
1/2 Cup Semisweet Chocolate Chips -- frozen
1 Pint Whipping Cream
1 Teaspoon Almond Extract
Garnish
Optional
1/4 Cup Chopped Almonds (Not Slivered) -- toasted
Chocolate Fudge Sauce
Whipping Cream


To make crust, combine crust ingredients and press the dough firmly and evenly against the bottom and sides of a 9-inch pie plate, bake 10-12 minutes at 350 F., remove and let stand until completely cool.

To make filling, beat the cheese and sugar together in a large mixing bowl. Stir in ground nuts.

In another bowl, partially whip the cream. Add the almond extract and continue beating until the cream holds a peak.

Then you do the chocolate. Run the frozen chips through the processor or blender and then mix the bits (without the dust) into the cheese.

Fold in the whipped cream, but no not overfold or it will go flat.

Gently spoon the filling into a the pie shell and refrigerate at least several hours or preferrably, overnight.

Before serving, sprinkle on a handful of sliced toasted almonds. If you want to really drive people insane, put on a thin coat of whipped cram before sprinkling on the nuts.



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