Ricotta Nut Pie

• 1-1/2 cups crushed vanilla wafers (about 45 wafers)
• 1/2 cup butter, softened
• 1/4 cup apricot preserves
• 1 carton (15 ounces) ricotta cheese
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 3 ounces semisweet chocolate, chopped
• 1/2 cup finely chopped toasted almonds
• 1/4 cup chopped dried apricots
• 1 cup heavy whipping cream, whipped
• 1/4 cup slivered almonds, toasted

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.
2. Bake at 375u0b0 for 6-8 minutes or until the crust is lightly browned; cool on a wire rack. Spread preserves over crust.
3. 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. Sprinkle with slivered almonds. Cover and refrigerate overnight.

vanilla wafers, butter, apricot preserves, ricotta cheese, sugar, vanilla, semisweet chocolate, almonds, apricots, heavy whipping cream, slivered almonds

Taken from www.tasteofhome.com/recipes/ricotta-nut-pie/ (may not work)