Ricotta Nut Pie

Posted by: Schmitty 05-20-99 4:49 PM

Taste of Home

Ricotta Nut Pie

1 1/2 cups crushed vanilla wafers, (about 45 cookies)
1/4 cup butter, softened (no substitutes)
1/3 cup apricot preserves
1 carton (15 ounces) ricotta cheese
1/2 cup sugar
1 teaspoon vanilla extract
3 squares (1 ounce each) semisweet baking chocolate, chopped
1/2 cup finely chopped toasted almonds
1/4 cup chopped dried apricots
1 cup whipping cream, whipped
1/4 cup slivered almonds toasted

Preheat oven to 375.

Combine wafer crumbs and butter, press onto bottom and up sides of an ungreased 9 inch pie pan. Bake for 6 to 8 minutes or until crust is lightly browned; cool. Spread preserves over crust.

In a mixing bowl, beat ricotta, sugar and vanilla until smooth. Stir in chocolate, chopped almonds and apricot. Fold in whipped cream. Spoon into crust.

Sprinkle with slivered almonds. Cover and refrigerate overnight.

Yield 6 to 8 servings.

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