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Carmela’s Ricotta Pie

AllisonAllison 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
  • 20 ounce can crushed pineapple in syrup
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons freshly squeezed lemon juice


  • 1

    Preheat oven to 350 degrees.

  • 2

    Spread butter over bottom and sides of 9" springform or pie pan.

  • 3

    Add crumbs, turning pan to coat bottom and sides. Set pan aside.

  • 4

    In large bowl, stir together sugar and cornstarch.

  • 5

    Add ricotta, eggs, cream, lemon zest and vanilla to the sugar and beat until smooth. Scrape mixture into prepared pan.

  • 6

    Bake 50 minutes or until pie is set around edges, but still slightly soft in center.

  • 7

    Transfer to wire rack and cool to room temperature.

  • 8

    For topping, drain pineapple well, reserving 1/2 cup of the syrup. Set aside.

  • 9

    In medium saucepan, stir together sugar and cornstarch. Stir in reserved syrup and lemon juice.

  • 10

    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.

  • 11

    Spread pineapple mixture over the pie. Cover.


Refrigerate this pie for 1 hour prior to serving.



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