Instructions: In a medium bowl, sprinkle the gelatin over 1/4 cup of the milk and let the mixture stand for 5 minutes. Heat the rest of the milk, but do not boil it, and add it to the gelatin mixture, stirring the liquid until the gelatin disappears. Cool the mixture and chill it until the texture and consistency of yogurt. In a blender or food process, blend chocolate chips and almonds for 1 to 2 minutes. Add the ricotta and almond extract and process for several minutes. Transfer to a large bowl. Beat the milk-gelatin mixture until it is light and fluffy. Fold this into the ricotta mixture. Pour filling into pie shell and chill for at least 2 hours.

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