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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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Got this recipe from my aunt several years ago. The cook time is actually the time to chill the pie. Ingredients:
2 lbs ricotta cheese (i use whole milk ricotta) |
1/2 cup confectioners' sugar |
1 cup cool whip topping |
1 teaspoon vanilla |
1/3 teaspoon cinnamon |
1/2 cup maraschino cherry, coarsely chopped |
1/2 cup slivered almonds (toasted) |
1/2 cup semisweet chocolate, grated |
2 teaspoons orange zest |
1 chocolate cookie pie crust, ready-made |
1 tablespoon butter, melted |
Directions:
1. Brush the pie crust lightly with the melted butter and place the crust into freezer while preparing the filling.
2. Place all the other ingredients into a large bowl and mix well.
3. Fill the pie crust with the ricotta filling.
4. Cover lightly with plastic wrap and place in freezer.
5. Chill for at least 8 hours.
6. Before serving, remove from freezer for 15 to 20 minutes.
7. I usually pour some hot fudge sauce on each plate and place a slice of pie in the middle of the sauce.
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