Ricotta Nut Pie
Grrrrrgh!
Course : Pies
From: HungryMonster.com
Serves: 6-8
 

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:

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