Source:

Joyce Anderson

Serves/Makes:1 9-inch pie

Ingredients

• 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

Preparation

• 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.

Comments

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.