Ricotta Pie With Pineapple Topping Recette

Indulge in this creamy, dreamy Ricotta Pie, inspired by the Sopranos Cookbook! A flaky graham cracker crust cradles a luscious ricotta filling, perfectly complemented by a vibrant, tangy pineapple topping. This show-stopping dessert requires a minimum 3-hour chill for optimal flavor and texture. The recipe is easily adaptable – double the pineapple topping for cheesecakes or other delightful treats!

Préparation 45 min

Cuisson 290 min

Calories 349.2 kcal

Protéines 17g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Ricotta Pie With Pineapple Topping

Butter
Fine Graham Cracker Crumbs
¼ cup granulated sugar (for pineapple topping)
1 tablespoon cornstarch (for pineapple topping)
Ricotta Cheese
2 large eggs
½ cup heavy whipping cream
1 tablespoon lemon zest
1 teaspoon vanilla extract
Sweetened Crushed Pineapple
Fresh Lemon Juice

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Comment préparer Ricotta Pie With Pineapple Topping

Preheat oven to 350°F (175°C).
Prepare a 9-inch pie pan.
For the crust:
Spread 1 tablespoon of softened butter evenly over the bottom of the pie dish.
In a bowl, combine 1 ½ cups graham cracker crumbs and 2 tablespoons granulated sugar (optional). Sprinkle evenly over the butter, coating the bottom and sides of the pan.
For the ricotta filling:
In a large bowl, whisk together ½ cup granulated sugar and 2 tablespoons cornstarch until well combined.
Add 15 ounces ricotta cheese, 2 large eggs, ½ cup heavy whipping cream, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract.
Beat with an electric mixer until completely smooth and creamy.
Pour the mixture into the prepared graham cracker crust.
Bake for 50-60 minutes, or until the edges are set and the center is just slightly jiggly.
Let cool completely to room temperature on a wire rack.
For the pineapple topping:
Drain one 20-ounce can of pineapple chunks in a fine-mesh strainer, reserving ½ cup of the juice.
In a medium saucepan, whisk together ¼ cup granulated sugar and 1 tablespoon cornstarch.
Whisk in the reserved ½ cup pineapple juice and 1 tablespoon lemon juice.
Cook over medium heat, whisking constantly, until thickened (about 2-3 minutes).
Stir in the drained pineapple chunks.
Remove from heat and let cool slightly.
Spread the pineapple topping evenly over the cooled ricotta pie.
Cover with plastic wrap and chill in the refrigerator for at least 3 hours before serving.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

132g

Fat

47g

Carbs

14g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts European Italian The Americas American Vegetarian Summer Recipes Baking

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Questions fréquentes

Combien de temps faut-il pour préparer Ricotta Pie With Pineapple Topping ?

Ricotta Pie With Pineapple Topping prend environ 335 minutes du début à la fin — environ 45 minutes de préparation et 290 minutes de cuisson.

Combien de calories contient Ricotta Pie With Pineapple Topping ?

Ricotta Pie With Pineapple Topping contient environ 349.2 calories par portion, avec environ 17 g de protéines, 14 g de glucides et 24 g de lipides.

De quels ingrédients ai-je besoin pour Ricotta Pie With Pineapple Topping ?

Les principaux ingrédients de Ricotta Pie With Pineapple Topping sont Butter, Fine Graham Cracker Crumbs, Sugar, Cornstarch, Ricotta Cheese, Eggs. Consultez la liste complète avec les quantités ci-dessus.