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Ricotta Nut Pie
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Recipe Information
Joyce Anderson

Serves/Makes:1 9-inch pie

  • 1-1/2 cups (350 ml) crushed vanilla wafers (about 45 cookies)
  • 1/4 cup (60 ml) butter or margarine, softened
  • 1/3 cup (80 ml) apricot preserves
  • 1 carton (15 oz (420 grm).) ricotta cheese
  • 1/2 cup (125 ml) sugar
  • 1 tsp (5 ml) vanilla extract
  • 3 squares (1 oz (28 grm). each) semisweet baking chocolate, chopped
  • 1/2 cup (125 ml) finely chopped toasted almonds
  • 1/4 cup (60 ml) chopped dried apricots
  • 1 cup (225 ml) whipping cream, whipped
  • 1/4 cup (60 ml) 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 (200 C.) for 6-8 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 slivered almonds.
  • Cover and refrigerate overnight.
I haven't tried this (but I'm dying to - so many recipes, so little time!) It was a runner up in a pie contest from Taste of Home Magazine, and featured in their June/July '98 issue. Their notes said is was similar to a traditional Italian ricotta pie but with a few fun twists.

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