Blacksmith Tavern's Chocolate Almond Ricotta Pie

Dessert of choice at Blacksmith Tavern - great restaurant in Glastonbury - in courant 5.16.1990

Crust:
1 1/4 cups graham cracker crumbs
2-3 ounces melted butter
2 T sugar

Filling:
1 pound ricotta cheese
3/4 cup sugar
1 tsp almond extract
1 cup dry toasted almonds, chilled
1/2 cup semisweet chocolate chips, chilled
1 1/4 cups heavy cream

To make crust:
Combine graham cracker crumbs, butter and sugar, and press into 9 inch pie plate.  Chill.

To make filling:
Combine nuts and chips, and grind, one -third at a time, in an electric blender until they are ground medium fine.  Keep mixture cold so chocolate does not melt.  Set aside.

Combine ricotta, sugar and almond extract, and mix well.  Fold the nut mixture gently and quickly into ricotta mixture.

Whip heavy cream until stiff.  Fold half of the cream into ricotta mixture; repeat with remaining cream. The first half lightens the mixture, the second half gives the pie volume.

Spoon into chilled crust and smooth. Let pie set several hours or overnight in refrigerator.