Makes 2 pies
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2 (15-ounce) containers ricotta cheese
4 large eggs
1 1/2 cups powdered sugar
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1/3 cup almond liqueur
1 cup semisweet chocolate mini-morsels
2 (6-ounce) chocolate crumb crusts
Stir together first 7 ingredients; pour evenly into crusts.
Bake at 350° for 35 to 40 minutes or until set and golden brown. Cool on wire racks. Chill 8 hours.