Pineapple Semifreddo Pie

1. 1

   Shell: Heat oven to 350 degrees.

2. 2

   Remove 1 cookie and coarsely crush.

3. 3

   Set aside.

4. 4

   Place remaining cooies in a food processor and pulse to make fine crumbs.

5. 5

   Reserve 1/2 cup for filling.

6. 6

   In a bowl, combine remaining crumbs and sugar.

7. 7

   Stir in butter.

8. 8

   Spread mixture over the bottom and up the sides of a 9 inch pie plate.

9. 9

   Bake for 10 minutes.

10. 10

    Cool completely.

11. 11

    Filling: In a large bowl, stir together ricotta cheese and sugar.

12. 12

    Set aside 1/4 cup of the pineapple for garnish.

13. 13

    Stir remaining pineapple into cheese mixture.

14. 14

    In another bowl, beat together cream and confectioner's sugar until stiff.

15. 15

    Add to pineapple mixture and gently fold until just combined.

16. 16

    Fold 1/2 cup reserved cookie crumbs into pineapple mixture.

17. 17

    Plave into pie shell, mounding the filling.

18. 18

    To garnish, sprinkle reserved pineapple and coarsely crushed cookie over filling.

19. 19

    Freeze 6 hours or overnite.

20. 20

    To serve, remove pie from freezer and place in fridge 15 to 20 minutes for easy cutting.

No additional tips available.