Ingredients for 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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How to Make 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
