Ricotta Nut Pie Recipe
Ricotta Nut Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I'm proud to serve this tall pie at special dinners for family and guests. Similar to a traditional Italian ricotta pie but with a few fun twists, it's a satisfying dessert that's not overly sweet. I can't resist the yummy combination of almonds, ricotta cheese, apricots and chocolate. -Renee Bennett, Manlius, New York
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min. + cooling

Ingredients

  • 1-1/2 cups crushed vanilla wafers (about 45 cookies)
  • 1/4 cup butter or margarine, softened
  • 1/4 cup apricot preserves
  • 1 carton (15 ounces) ricotta cheese
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 3 squares (1 ounce each) semisweet 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

Directions

Combine the wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° 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. Yield: 6-8 servings.
Originally published as Ricotta Nut Pie in Taste of Home June/July 1998, p29

Nutritional Facts

1 slice: 493 calories, 32g fat (16g saturated fat), 79mg cholesterol, 208mg sodium, 46g carbohydrate (34g sugars, 2g fiber), 10g protein.

  • 1-1/2 cups crushed vanilla wafers (about 45 cookies)
  • 1/4 cup butter or margarine, softened
  • 1/4 cup apricot preserves
  • 1 carton (15 ounces) ricotta cheese
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 3 squares (1 ounce each) semisweet 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
  1. Combine the wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° 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. Yield: 6-8 servings.
Originally published as Ricotta Nut Pie in Taste of Home June/July 1998, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRicotta Nut Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review