Ricotta Nut Pie
A wonderful flavor combination of almonds, ricotta cheese, apricots and chocolate in a buttery, vanilla wafer cookie crust.
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).
- For Crust: 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 apricot preserves over crust.
- For Filling: 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.