Beat 1 1/4 cups whipping cream until stiff peaks form. In a separate bowl, beat 2 cups ricotta, 3/4 cup powdered sugar, and 1 teaspoon almond extract. Fold in whipped cream, 1 cup sliced toasted almonds, and a generous 1/2 cup mini semisweet chocolate chips.Spoon into your cooled baked pie shell. Refrigerate. To serve, slice and serve on dessert plates.
You can top this with sweetened whipped cream...
Beat 1 1/2 cups whipping cream until soft peaks form. Add 3 tablespoons powdered sugar and 1 teaspoon vanilla. Mix well. Spoon or pipe a generous serving on top of your pie slice. Dust with powdered sugar.
That being said. I don't top with the whipped cream. A light dusting of powdered sugar is decadent enough.
What do YOU do with your leftover pie pastry dough? I blob it all together and reroll it into something resembling a rectangle. Spread it good with some softened butter - the real stuff please! I mean, if we're gonna die from it, why die from hydrogenated fake stuff?! Then I sprinkle with cinnamon sugar. Roll it up lengthwise like a jelly roll and slice into 1" slices. Bake at about 450 degrees for 8 minutes or so. Yummy!
I probably tell you how to do this every time I bake a pie. ;o)