Ricotta Pineapple Pie (courtesy of Vivian Corso Cormell from the Greater Youngstown Italian Fest Cookbook)
Ingredients
- 1 Tblsp. butter softened
- ¼ cup graham cracker crumbs
- *Note – can use pre-made 9” graham cracker crust
- ½ cup sugar
- 2 Tblsp. cornstarch
- 15 oz. ricotta cheese
- 2 eggs
- ½ cup heavy cream
- 1 tsp. lemon zest
- 1 tsp. vanilla extract
- 20 oz. can crushed pineapple
- ¼ cup sugar
- 1 Tblsp. cornstarch
- 2 tsp. lemon juice
Preparation
- Preheat oven to 350°.
- Spread butter over bottom and sides of 9” pie pan or springform pan. Add crumbs, turning the pan to coat the bottom and sides. (I use pre-made 9” graham cracker crust.)
- In large bowl, stir sugar and cornstarch. Add ricotta, eggs, cream, lemon zest and vanilla, beat until smooth.
- Pour into pan.
- Bake for 50 minutes or until pie is set around the edges and the center is still slightly soft.
- Cool to room temperature.
- To make topping, drain pineapple, and reserve half of the liquid.
- In a medium saucepan stir in sugar, cornstarch, lemon juice, and reserved pineapple juice. Cook, stirring until thickened. Add crushed pineapple, remove from heat and let cool.
- Spread pineapple mixture over pie.
- Cover and chill in refrigerator for at least an hour before serving.
Category
Cookies/Desserts/Sweets
Easter