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Ricotta Nut Pie

  • 6servings
  • 2602calories

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB2, B3, B9, B12, D, E
MineralsCopper, Chromium, Manganese, Calcium, Potassium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 1/2 cups crushed vanilla wafers -- (about 45 cookies)

  3. 1/4 cup butter or margarine -- softened

  4. 1/3 cup apricot preserves

  5. 1 carton ricotta cheese -- (15 ounces)

  6. 1/2 cup sugar

  7. 1 teaspoon vanilla extract

  8. 3 squares semisweet baking chocolate -- (1 ounce each)

  9. -- chopped 1/2 cup finely chopped toasted almonds

  10. 1/4 cup chopped dried apricots

  11. 1 cup whipping cream -- whipped

  12. 1/4 cup slivered almonds -- toasted

Instructions Jump to Ingredients ↑

  1. Combine the wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 3750 for 6-8 minutes or until the crust is lightly browned; cool. Spread preserves over crust. In a mixing bowl, beat ricot- ta, sugar and vanilla until smooth. Stir in chocolate, chopped almonds and apri- cots. Fold in whipped cream. Spoon in- to the crust. Sprinkle with slivered al- monds. Cover and refrigerate overnight.

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