Instructions: 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.

This recipe yields 8 servings

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.