A yummy combination of almonds, ricotta
cheese, apricots and chocolate!
Ricotta Nut Pie
- 1 1/2 cups crushed vanilla wafers (about
45 cookies)
- 1/4 cup butter, softened
- 1/3 cup apricot preserves
- 1 (15-ounce) carton ricotta cheese
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 (1-ounce) squares semisweet baking chocolate,
finely chopped
- 1/2 cup finely chopped toasted almonds
- 1/4 cup chopped dried apricots
- 1 cup heavy cream, whipped
- 1/4 cup slivered almonds, toasted
- Preheat oven to 375°F (190°C).
- Combine the wafer crumbs and butter; press
onto the bottom and up the sides of an ungreased 9-inch pie plate.
Bake for 6 to 8 minutes or until the 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 apricots. Fold in whipped cream. Spoon into the crust. Sprinkle
with slivered almonds. Cover and refrigerate overnight or for
several hours before serving.
Makes 6 to 8 servings.
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