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1
To make the crust:
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2
Add the flour, almonds, sugar, and salt in a food processor, and process until finely ground.
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3
Add the butter and pulse, just until the dough forms.
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4
Press the dough over the bottom and all the way up to the sides of an 9-inch pie pan well greased with butter.
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5
Refrigerate for about 30 minutes or freeze for about 10 minutes until the crust is firm.
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6
Preheat the oven to 350F (180C).
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7
Place a piece foil over pie, spread dry beans or rice evenly over the foil.
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8
Bake for about 25 minutes.
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9
Remove the beans and foil, and continue baking on lower rack for another 10 minutes until the crust starts to become brown.
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10
Cool on a wire rack and set aside.
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11
Lower the oven temperature to 325F (160C).
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12
To make the filling:
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13
In a double boiler, melt the chocolate.
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14
Add the ricotta cheese and cream cheese in a food processor, process until smooth.
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15
Add the egg yolks, 1 at a time, and process until smooth.
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16
Pour the maple syrup in and process until smooth.
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17
Add the melted chocolate and process until combined.
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18
Pour the custard into the crust and bake at 325F (160C) for 30 minutes.
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19
Lower the temperature to 300F (150C), and continue baking for another 15 to 20 minutes until the pie is almost set and slightly giggle in the centre.
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20
Remove the pie from the oven and let cool completely on a wire rack.
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21
Heat the raspberry jam for about 2 minutes until slightly thinner and easy to spread.
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22
Spread the raspberry jam evenly over the surface of the pie.
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23
Arrange the sliced and toasted almonds on top.
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24
Chill in the frige for at least 3 hours or overnight.
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25
Slice and serve.
