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Ricotta Nut Pie | ||||||||||||
Course : Pies Serves: 6-8 |
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Ingredients:
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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.
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Nutritional Information:2602 Calories (kcal); 185g Total Fat; (62% calories from fat); 42g Protein; 211g Carbohydrate; 575mg Cholesterol; 815mg Sodium | ||||||||||||