Ricotta Nut Pie Recipe

In a small bowl, combine the wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 6-8 minutes or until the crust is lightly browned; cool on a wire rack. Spread preserves over crust. In a large bowl, beat the ricotta, sugar and vanilla until smooth. Stir in the chocolate, chopped almonds and apricots. Fold in whipped cream. Spoon into the crust. Sprinkle with slivered almonds. Cover and refrigerate overnight. Yield: 6-8 servings.