Italian Sweet Ricotta Pie – a delicious recipe with milk ricotta cheese, pineapple, eggs, sugar, heavy cream, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the ricotta in one strainer and the pineapple in another for at least 1 1/2 hours, or preferably overnight in the refrigerator. Discard the liquids. This will create a thicker pie filling and keep the crust crispier.
2
Preheat oven to 425 degrees F.
3
Line 9-inch pie plate with crust and flute edge decoratively. Place pie crust on a cookie sheet. In large mixing bowl, blend eggs and sugar. Beat in cream, vanilla and cornstarch until smooth. Add the drained ricotta and blend well. Fold in drained pineapple and pour filling into pie crust. Sprinkle the top with ground cinnamon.
4
Bake the pie for 15 minutes, then lower the oven temperature to 325 degrees and bake another 30 to 35 minutes or until the filling puffs up, turns golden and is set. It should be firm, not jiggly when you gently move the pie plate from side to side. Remove from the oven and cookie sheet and let cool on a wire rack. Serve at room temperature or chilled.
510
kcal
Calories
25
g
Fat
67
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pie crust Refrigerated All-Ready, 1 pound whole milk ricotta cheese drained, 1 cup crushed pineapple canned, in own juice, drained, eggs 3 lg., and more.
Yes, Italian Sweet Ricotta Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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