From the kitchen of Kay Putano. A graham cracker
crust with a white creme liqueur ricotta filling.
Filling:
In a blender, beat until smooth:
15 oz container whole ricotta cheese
1/2 c white creme de cocoa liqueur
2 eggs
2 Tbsp sugar
3 Tbsp chocolate chips
1/8 tsp salt

Pour filling into a
graham cracker pie crust

Bake @ 300, 1 hour
Cool to room temperature.
Keep refrigerated.
"When a friend asks, there is no tomorrow."
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