Carms Pineapple Ricotta Pie Recipes

PINEAPPLE RICOTTA PIE- ITALIAN STYLE

Steps:

• Preheat oven to 425°F.
• In saucepan combine pineapple, cornstarch and 1/2 cup sugar. Mix and bring to low boil. Continue to cook until slightly thickened. Remove and set aside.
• In mixing bowl combine Ricotta, cream cheese, 1/4 cup sugar and 1 egg and rum if you want. mix until smooth.
• Pour into pie shell.
• Spread pineapple mixture evenly on top. Slowly add over the Ricotta mixture and try to cover evenly.
• Cut 2nd pie crust into 1" strips and arrange over the top in a lattice fashion.
• Mix remaining egg and milk in small bowl.
• Brush egg/milk mixture over top of pie.
• Bake in 425°F oven for 15 minutes.
• After 15 minutes, turn heat down to 375°F and cook for 20-25 minutes more. You want the top to be a nice golden brown and the mixture will be slightly "jiggly".
• Remove from oven and allow to cool for 1 hour before putting in fridge. It's best to let it sit in fridge for at least another hour before serving.
• Enjoy!

FRESH PINEAPPLE RICOTTA PIE

Steps:

• Shell:.
• Heat oven to 350ºF.
• Remove 1 cookie, coarsely crush & set aside. Place cookies in your food processor & pulse to make fine crumbs. Reserve 1/2 cup crumbs for filling.
• Mix remaining crumbs and sugar. Stir in the melted butter. Press over bottom & up sides of a 9 inch pie pan.
• Bake for 10 minutes. Cool completely.
• Filling:.
• Stir together ricotta & sugar.
• Set aside 1/4 cup pineapple for garnish then mix remaining pineapple into cheese mixture.
• In a small bowl, whip cream & confectioners' sugar until stiff peaks form.
• Fold 1/2 cup reserved cookie crumbs & whipped cream into pineapple cheese mixture.
• Gently scrape filling into cooled cookie crust, mounding in the center.
• Garnish with reserved pineapple & coarsely crushed cookie.
• Freeze 6 hours or overnight.
• To serve, remove from freezer and place in the fridge 15-20 minutes for easier cutting.

RICOTTA PIE WITH PINEAPPLE TOPPING

Steps:

• Set oven to 350°F.
• Prepare a 9-inch pie pan.
• For the crust; spread the 1 tablespoon softened butter evenly over the bottom of the pie dish.
• Sprinkle the graham crumbs over the butter and turn the pan to coat the bottom and sides (if you are using the sugar with the crumbs, mix together first before sprinkling in the pan.
• For the ricotta filling; in a large bowl stir together the sugar and cornstarch.
• Add in the ricotta, eggs, whipping cream, lemon zest and vanilla; beat until smooth.
• Pour the mixture into the crust.
• Bake for about 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.
• To make the pineapple topping; drain the pineapple over a fine mesh strainer (RESERVE 1/2 cup of the juice).
• In a medium saucepan stir together the sugar and cornstarch.
• Stir in the reserved 1/2 cup juice and the lemon juice; cook stirring until thickened (about 1 minute).
• Add/mix in the pineapple.
• Remove from heat and let cool slightly.
• Spread the pineapple mixture over the pie.
• Cover with plastic wrap and chill for a minimum of 3 hours before serving (or longer).