Carm'S Pineapple Ricotta Pie

1. 1

   Preheat oven to 350 degrees.

2. 2

   Place pie crust in a 10 inch or 9 1/2 inch deep dish pie plate. Poke holes in crust with a fork.

3. 3

   Combine ricotta, yolks, and sugar. Beat until lemon colored.

4. 4

   Add lemon zest, juice, pineapple and vanilla.

5. 5

   In a separate bowl, beat egg whites until stiff; fold into ricotta mixture.

6. 6

   Pour mixture into the prepared pie shell.

7. 7

   Bake at 350 degrees for 45 to 50 minutes.

8. 8

   Cool pie on wire rack. Refrigerate overnight or at least 4 hours to set. Serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.