Carmela’s Ricotta PieAllison Watt
- prep time:
- 1 hour
- total time:
- 2+ hours
- FOR PIE:
- 1 tablespoon unsalted butter, at room temperature
- 1/4 cup fine graham cracker crumbs (about 3 crackers)
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 15 ounce container whole milk ricotta cheese
- 2 large eggs
- 1/2 cup whipping cream
- 1 teaspoon grate lemon zest
- 1 teaspoon vanilla extract
- FOR TOPPING:
- 20 ounce can crushed pineapple in syrup
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 2 teaspoons freshly squeezed lemon juice
Preheat oven to 350 degrees.
Spread butter over bottom and sides of 9" springform or pie pan.
Add crumbs, turning pan to coat bottom and sides. Set pan aside.
In large bowl, stir together sugar and cornstarch.
Add ricotta, eggs, cream, lemon zest and vanilla to the sugar and beat until smooth. Scrape mixture into prepared pan.
Bake 50 minutes or until pie is set around edges, but still slightly soft in center.
Transfer to wire rack and cool to room temperature.
For topping, drain pineapple well, reserving 1/2 cup of the syrup. Set aside.
In medium saucepan, stir together sugar and cornstarch. Stir in reserved syrup and lemon juice.
Cook over medium heat, stirring constantly, until just thickened, about 1 minute. Add reserved drained pineapple and stir to combine. Remove from heat and cool slightly.
Spread pineapple mixture over the pie. Cover.
Refrigerate this pie for 1 hour prior to serving.
Source: The Sopranos (via Doris Watt Davis)