Ricotta-Pineapple Pie
Kristy
One of Scott’s favorites.
ingredients
- Graham cracker crust
- 1/2 cup sugar
- 2 Tbsp. cornstarch
- One 15-ounce container ricotta
- 2 large eggs
- 1/2 cup heavy cream
- 1 teaspoon grated lemon zest
- 1 teaspoon vanilla extract
- For the Topping:
- One 20-ounce can crushed pineapple in syrup
- 1/4 cup sugar
- 1 Tbsp. cornstarch
- 2 teaspoons fresh lemon juice
directions
- 1
Preheat oven to 350 degrees
- 2
In a large bowl, stir together the sugar and cornstarch. Add the ricotta, eggs, cream, lemon zest, and vanilla and beat until smooth. Pour the mixture into the graham cracker crust.
- 3
Bake for 50 minutes, or until the pie is set around the edges but the center is still slightly soft. Cool to room temperature on a wire rack.
- 4
To make the topping, drain the pineapple well, reserving 1/2 cup of the liquid. In a medium saucepan, stir together the sugar and cornstarch. Stir in the 1/2 cup pineapple juice and lemon juice. Cook, stirring, until thickened, about 1 minute. Add the pineapple. Remove from the heat and let cool slightly.
- 5
Spread the pineapple mixture over the pie. Cover and chill for at least 1 hour before serving.
Source: Kristy
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