Chocolate Truffle Pie

• 1 cup ground Amaretto di Saronna cookie crumbs
• 1 cup ground graham cracker crumbs
• 8 tablespoons melted polyunsaturated margarine
• 1 1/2 teaspoons unflavored gelatin
• 2 tablespoons cold water
• 23 cup low-fat milk
• 5 tablespoons nonfat dry milk powder
• 8 ounces semisweet chocolate chips
• 1/4 cup confectioners' sugar, plus 1 1/2 teaspoons for garnish
• 1/2 teaspoon pure vanilla extract
• 1/4 cup Amaretto di Saronna liqueur
• 23 cup unsweetened cocoa powder
• 1 1/4 cups part-skim ricotta cheese, pureed until smooth in a blender

1. Preheat the oven to 325 degrees.
2. Combine all the ingredients in a medium-size bowl and mix well.
3. Empty the mixture into an 8 1/2-inch heart-shaped tart form set on a large baking sheet.
4. Press the crumbs against the bottom and sides of the form to make an even layer, then refrigerate the crust 15 minutes.
5. Bake the crust 15 minutes or until crisp and dry.
6. Cool thoroughly then fill with the chocolate truffle cream.

ground amaretto di saronna cookie crumbs, graham cracker crumbs, margarine, unflavored gelatin, cold water, lowfat milk, nonfat dry milk, chocolate chips, confectioners, vanilla, saronna, cocoa, ricotta cheese

Taken from cooking.nytimes.com/recipes/10690 (may not work)