Ricotta Pineapple Pie Recipe 345

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PINEAPPLE RICOTTA PIE- ITALIAN STYLE



Pineapple Ricotta Pie- Italian Style image

This is another Italian Easter favorite. Nice, but not too sweet. I buy two frozen Pie crusts and use one for the pie and the other I remove and flatten out, to cut into strips and make lattice pattern on top. Delicious! Enjoy!

Provided by ItalianMomof2

Categories     Dessert

Time 1h10m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 11

1 (20 ounce) can crushed pineapple
2 tablespoons cornstarch
1/2 cup sugar
1 cup ricotta cheese
3 ounces cream cheese
1 egg
1 tablespoon rum (optional)
1/4 cup sugar
2 pie crusts, unbaked
1 egg
1 tablespoon milk

Steps:

  • Preheat oven to 425°F.
  • In saucepan combine pineapple, cornstarch and 1/2 cup sugar. Mix and bring to low boil. Continue to cook until slightly thickened. Remove and set aside.
  • In mixing bowl combine Ricotta, cream cheese, 1/4 cup sugar and 1 egg and rum if you want. mix until smooth.
  • Pour into pie shell.
  • Spread pineapple mixture evenly on top. Slowly add over the Ricotta mixture and try to cover evenly.
  • Cut 2nd pie crust into 1" strips and arrange over the top in a lattice fashion.
  • Mix remaining egg and milk in small bowl.
  • Brush egg/milk mixture over top of pie.
  • Bake in 425°F oven for 15 minutes.
  • After 15 minutes, turn heat down to 375°F and cook for 20-25 minutes more. You want the top to be a nice golden brown and the mixture will be slightly "jiggly".
  • Remove from oven and allow to cool for 1 hour before putting in fridge. It's best to let it sit in fridge for at least another hour before serving.
  • Enjoy!

RICOTTA PINEAPPLE PIE RECIPE - (3.4/5)



Ricotta Pineapple Pie Recipe - (3.4/5) image

Provided by Tufgrlz

Number Of Ingredients 14

For the topping:
1 tablespoon butter, softened
1/4 cup fine graham cracker crumbs
1/2 cup sugar
2 tablespoon cornstarch
1 container ricotta, 15 ounces
2 large eggs
1/2 cup heavy cream
1 teaspooon grated lemon zest
1 teaspoon vanilla extract
1 can crushed pineapple in syrup, 20 ounces
1/4 cup sugar
1 tablespoon cornstarch
2 teaspoon fresh lemon juice

Steps:

  • Preheat oven to 350. Spread the butter over the bottom and sides of a 9-inch pie pan. Add the crumbs, turning the plate to coat the bottom and sides. In a large bowl, stir together the sugar and cornstarch. Add the ricotta, eggs, cream, lemon zest and vanilla and beat until smooth. Pour the mixture into the prepared pan. Bake for 50 minutes, or untilt he pie is set around the edges but the center is still slightly soft. Cool to room temperature on a wire rack. To make the topping: drain the pineapple well, reserving 1/2 cup of the liquid. In a medium saucepan, stir together the sugar and cornstarch. Stir in the 1/2 cup pineapple syrup and the lemon juice. Cook, stirring, until thickened, about 1 minute. Add the pineapple. Remove from the heat and let cool slightly. Spread the pineapple mixture over the pie. Cover and chill for at least 1 hour before serving.

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