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    CHZ: Ricotta Nut Pie


    Source of Recipe


    Renee Bennet

    * Exported from MasterCook *

    Ricotta Nut Pie

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Pies

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 cups crushed vanilla wafers
    -- (about 45 cookies)
    1/4 cup butter -- softened
    1/3 cup apricot preserves
    1 carton ricotta cheese
    -- (15 oz)
    1/2 cup sugar
    1 teaspoon vanilla extract
    3 squares semisweet baking chocolate -- chopped
    -- (1 ounce each)
    1/2 cup finely chopped almonds -- toasted
    1/4 cup chopped dried apricots
    1 cup heavy whipping cream -- whipped
    1/4 cup slivered almonds -- toasted

    Combine the wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-inch pie plate. Bake at 375 degrees 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 silvered almonds. Cover and refrigerate overnight.


    Source:
    "Renee Bennet"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae3@earthlink.net)"

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