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Ricotta Nut Pie


Course : Pies
Serves: 6-8
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Ingredients:


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

1/4 cup butter or margarine -- softened

1/3 cup apricot preserves

1 package ricotta cheese -- (15 ounces)

1/2 cup sugar

1 teaspoon vanilla extract

3 ounces semisweet baking chocolate -- chopped

1/2 cup finely chopped toasted almonds

1/4 cup chopped dried apricots

1 cup whipping cream -- whipped

1/4 cup slivered almonds -- toasted
 

Preparation / Directions:


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.

 

Nutritional Information:

2602 Calories (kcal); 185g Total Fat; (62% calories from fat); 42g Protein; 211g Carbohydrate; 575mg Cholesterol; 815mg Sodium

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