Ricotta Pie

Lara

ingredients

1
Preheat oven to 350 degrees.
2
[edit]
3
For the pie
4
Spread butter over the bottom and sides of a 9-inch springform pan or pie pan. Add the crumbs, turning the pan to coat the bottoms and sides. Set aside.
5
In a large bowl, stir together sugar and cornstarch. Add ricotta, eggs, cream, lemon zest and vanilla and beat until smooth. Scrape the mixture into the prepared pan. Bake 50 minutes, or until the pie is set around the edges but still slightly soft in the center. Transfer to a wire rack to cool to room temperature.
6
[edit]
7
For the topping
8
Drain pineapple well, reserving _ cup of the syrup. Set aside.
9
In a medium saucepan, stir together sugar and cornstarch. Stir in the reserved _ cup pineapple syrup and lemon juice. Cook over medium heat, stirring constantly just until thickened, about 1 minute. Add the reserved drained pineapple and stir to combine. Remove from heat; set aside to cool slightly.
10
To serve, spread the pineapple mixture over the pie. Cover and refrigerate at least 1 hour before serving.