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Melt a pure soy or palm wax potpourri tart in Passion Fruit & Guava while you're making this protein-rich fruity dessert, and you'll be treated to the wonderful smells of ripe juicy mango, fresh grated coconut infused with warm notes of sweet honey. One smell of this and you're on a beautiful beach somewhere. A candle in this scent is a light, perfect sensory accompaniment to this delicious healthier dessert.
APRICOT, COCONUT & RICOTTA PIE
(The pecan/coconut pie shell adds a special something to the recipe, but in a pinch you can also use a regular unbaked pie shell and still have a tasty outcome.)
Ingredients:
- 1 1/4 cup dried apricots
- 2 teaspoons vanilla
- 2 cups warm water
- 3/4 cup ground pecans
- 3/4 cup sweetened grated coconut
- 3 eggs
- 2 teaspoons fresh lemon or lime juice
- 1/2 teaspoon grated lemon or lime peel
- 3/4 cup fine granulated sugar (or mixture of Splenda & sugar)
- 1 1/2 tablespoons flour
- 1/2 teaspoon salt
- 2 cups ricotta cheese
- additional 1/4 cup of sweetened grated coconut
Directions:
Soak the apricots for 20 minutes in the vanilla and warm water. While apricots are soaking, make the pie crust by mixing the ground pecans and the coconut together and pressing into the bottom and up the sides of a 9" pie plate. Drain apricots, dice them finely and sprinkle over the pie crust you made.
In a bowl, combine eggs, lemon or lime juice and peel. Whisk together. Gradually add the sugar (or sugar/Splenda mixture), flour and salt, beating constantly. Whisk in the ricotta cheese and the coconut. Pour this mixture over the apricots in the pie crust and bake at 375 for about 35 minutes. (A knife inserted in center of pie will come out clean when it's done.) Cool on rack for 1 hour and then refrigerate until chilled completely (about 2 hours) before serving.
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