Ricotta Nut Pie

Name: Ricotta Nut Pie
Ingredients: 1-1/2 cups (350 ml) crushed vanilla wafers (about 45 cookies); 1/4 cup (60 ml) butter or margarine, softened; 1/3 cup (80 ml) apricot preserves; 1 carton (15 oz (420 grm).) ricotta cheese; 1/2 cup (125 ml) sugar; 1 tsp (5 ml) vanilla extract; 3 squares (1 oz (28 grm). each) semisweet baking chocolate, chopped; 1/2 cup (125 ml) finely chopped toasted almonds; 1/4 cup (60 ml) chopped dried apricots; 1 cup (225 ml) whipping cream, whipped; 1/4 cup (60 ml) slivered almonds, toasted

11 ingredients

10 steps

Ingredients

1-1/2 cups (350 ml) crushed vanilla wafers (about 45 cookies)
1/4 cup (60 ml) butter or margarine, softened
1/3 cup (80 ml) apricot preserves
1 carton (15 oz (420 grm).) ricotta cheese
1/2 cup (125 ml) sugar
1 tsp (5 ml) vanilla extract
3 squares (1 oz (28 grm). each) semisweet baking chocolate, chopped
1/2 cup (125 ml) finely chopped toasted almonds
1/4 cup (60 ml) chopped dried apricots
1 cup (225 ml) whipping cream, whipped
1/4 cup (60 ml) slivered almonds, toasted

Directions

1

Combine the wafer crumbs and butter.
2

Press onto the bottom and up the sides of an ungreased 9 inch pie plate.
3

Bake at 375 degrees (200 C.) for 6-8 minutes or until the crust is lightly browned; cool.
4

Spread preserves over crust.
5

In a mixing bowl, beat ricotta, sugar and vanilla until smooth.
6

Stir in chocolate, chopped almonds and apricots.
7

Fold in whipped cream.
8

Spoon into the crust.
9

Sprinkle with slivered almonds.
10

Cover and refrigerate overnight.