Chocolate-almond Ricotta Pie

FILLING
1/2 ea Envelope unflavored gelatin 1/2 c Blanched almonds
-(1-1/2 tsp) 15 oz Container part-skim ricotta
1 c Milk (skim or 1% OK); 1/2 ts Almond extract
-divided Chocolate bits and almonds
1/2 c Semisweet chocolate bits -for garnish (optional)

To prepare the Crust:
Combine the crumbs, sugar, and cinnamon in a small bowl.

Combine the butter or margarine and the egg, and add this to the
crumb mixture, mixing the ingredients well.

Press the mixture onto the bottom and sides of a 9-inch pie plate.
Bake the crust in a preheated 350 degree F oven for 10 minutes. Set
the crust aside to cool.

To Make the Filling:

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. Cool the
mixture, and chill it until the mixture thickens to the consistency
of yogurt.

In a blender or food processor, whirl the 1/2 cup chocolate bits
and 1/2 cup almonds for 1 to 2 minutes. Add the ricotta and almond
extract, and process the mixture again. (You will probably have to
scrape down the sides of the container and re-process). Transfer the
mixture to a large bowl.

Beat the milk-gelatin mixture with an electric beater until it is
light and fluffy. Fold this into the ricotta mixture, combining the
ingredients well. Pour the filling into the prepared crust, and chill
the pie for 2 hours or more. Garnish the pie with chocolate bits and
almonds, if desired.

From _Good Food Book_ by Jane Brody W.W. Norton & Co. 1985 ISBN
0-393-02210-2 Typos by Jeff Pruett