Ricotta Pie With Pineapple Topping Recipe

Name: Ricotta Pie With Pineapple Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: CRUST; 1 tablespoon softened butter; 1/2 cup fine graham cracker crumbs, plus; 2 tablespoons fine graham cracker crumbs; 2 tablespoons sugar (optional); RICOTTA FILLING; 1/2 cup sugar (if you prefer a sweeter filling then add in a couple tablespoons more sugar); 2 tablespoons cornstarch; 1 (15 ounce) container ricotta cheese; 2 large eggs; 1/2 cup whipping cream (unwhipped); 1 teaspoon grated lemon zest; 2 teaspoons vanilla; PINEAPPLE TOPPING; 1 (20 ounce) can sweetened crushed pineapple; 1/4 cup sugar; 1 tablespoon cornstarch; 2 teaspoons fresh lemon juice

Servings: persons

CRUST
1 tablespoon softened butter
1/2 cup fine graham cracker crumbs, plus
2 tablespoons fine graham cracker crumbs
2 tablespoons sugar (optional)
RICOTTA FILLING
1/2 cup sugar (if you prefer a sweeter filling then add in a couple tablespoons more sugar)
2 tablespoons cornstarch
1 (15 ounce) container ricotta cheese
2 large eggs
1/2 cup whipping cream (unwhipped)
1 teaspoon grated lemon zest
2 teaspoons vanilla
PINEAPPLE TOPPING
1 (20 ounce) can sweetened crushed pineapple
1/4 cup sugar
1 tablespoon cornstarch
2 teaspoons fresh lemon juice

1
Set oven to 350u00b0F.
2
Prepare a 9-inch pie pan.
3
For the crust; spread the 1 tablespoon softened butter evenly over the bottom of the pie dish.
4
Sprinkle the graham crumbs over the butter and turn the pan to coat the bottom and sides (if you are using the sugar with the crumbs, mix together first before sprinkling in the pan.
5
For the ricotta filling; in a large bowl stir together the sugar and cornstarch.
6
Add in the ricotta, eggs, whipping cream, lemon zest and vanilla; beat until smooth.
7
Pour the mixture into the crust.
8
Bake for about 50 minutes or until the pie is set around the edges but the center is still slightly soft.
9
Cool to room temperature on a wire rack.
10
To make the pineapple topping; drain the pineapple over a fine mesh strainer (RESERVE 1/2 cup of the juice).
11
In a medium saucepan stir together the sugar and cornstarch.
12
Stir in the reserved 1/2 cup juice and the lemon juice; cook stirring until thickened (about 1 minute).
13
Add/mix in the pineapple.
14
Remove from heat and let cool slightly.
15
Spread the pineapple mixture over the pie.
16
Cover with plastic wrap and chill for a minimum of 3 hours before serving (or longer).

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: CRUST, 1 tablespoon softened butter, 1/2 cup fine graham cracker crumbs, plus, 2 tablespoons fine graham cracker crumbs, and more.

Yes, Ricotta Pie With Pineapple Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ricotta Pie With Pineapple Topping

How did you like this recipe?

Frequently Asked Questions