PIE CRUST:

1 1/4 c. graham cracker crumbs
1/4 c. sugar
6 tbsp. butter, melted

Preheat oven to 350°F. Combine graham cracker crumbs, sugar and melted butter in a 9-inch pie plate. Press firmly and evenly against bottom and sides. Bake 10 minutes. Cool completely.

Or store bought graham cracker pie crust can be used.

FILLING:

2 1/2 c. Ricotta cheese
3/4 c. sugar
1 c. almonds, ground, toasted
1/2 c. semi-sweet chocolate chips, well chilled, ground in food processor
3/4 c. whipping cream
1 tsp. almond extract

Cream together Ricotta cheese and sugar thoroughly in large mixing bowl. Stir in ground, toasted almonds and chocolate chips. In separate bowl, partially whip cream. Add almond extract and continue beating until cream holds stiff peaks.

Fold into cheese mixture. Gently spoon into pie shell. Refrigerate several hours or overnight.

Just before serving, sprinkle with slice almonds and shaved chocolate.