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Ricotta Nut Pie

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Ricotta Nut Pie

Ricotta Nut Pie

Ricott From preparation to the plate, this recipe takes around 30 minutes. Users who liked this recipe also liked Ricotta Nut Torte, Makeover Ricotta Nut Torte, and Ricotta, Olive and Pine Nut Spread.

Instructions

1
In a small bowl, combine the wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate.
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ButterButter
WaferWafer
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BowlBowl
2
Bake at 375° for 6-8 minutes or until the crust is lightly browned; cool on a wire rack.
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CrustCrust
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Wire RackWire Rack
OvenOven
3
Spread preserves over crust.
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PreservesPreserves
CrustCrust
4
In a large bowl, beat the ricotta, sugar and vanilla until smooth. Stir in the chocolate, chopped almonds and apricots. Fold in whipped cream. Spoon into the crust.
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Whipped CreamWhipped Cream
ChocolateChocolate
ApricotApricot
AlmondsAlmonds
Ricotta CheeseRicotta Cheese
VanillaVanilla
CrustCrust
SugarSugar
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BowlBowl
5
Sprinkle with slivered almonds. Cover and refrigerate overnight.
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Slivered AlmondsSlivered Almonds

Recommended wine: Vin Santo, Late Harvest Riesling, Lambrusco Dolce

Pie on the menu? Try pairing with Vin Santo, Late Harvest Riesling, and Lambrusco Dolce. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. The Snake River Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.
Snake River Late Harvest Riesling
Snake River Late Harvest Riesling
Made from the grapes left to hang on the vine in our estate Arena Valley Vineyard, Late Harvest Riesling is our original dessert wine. Our 2011 has a limeade nose with a hint of minerals and a honey finish. Enjoy this wine with fruit based desserts or as a refreshing aperitif.
DifficultyMedium
Ready In30 m.
Servings8
Health Score3
Dish TypesDessert
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