Italian Sweet Ricotta Pie
By: Kat Green
Published: Wednesday, February 24, 2010 - 3:03pm

Ingredients




1 Refrigerated All-Ready pie crust
1 pound whole milk ricotta cheese (drained)
1 cup canned crushed pineapple in own juice (drained)
3 lg. eggs
1 cup granulated sugar
1 cup heavy cream
2 teaspoons vanilla extract
1 teaspoon cornstarch
Ground cinnamon

Preparation

1 Place the ricotta in one strainer and the pineapple in another for at least 1 ½ hours, or preferably overnight in the refrigerator. Discard the liquids. This will create a thicker pie filling and keep the crust crispier. 2 Preheat oven to 425 degrees F. 3 Line 9-inch pie plate with crust and flute edge decoratively. Place pie crust on a cookie sheet. In large mixing bowl, blend eggs and sugar. Beat in cream, vanilla and cornstarch until smooth. Add the drained ricotta and blend well. Fold in drained pineapple and pour filling into pie crust. Sprinkle the top with ground cinnamon. 4 Bake the pie for 15 minutes, then lower the oven temperature to 325 degrees and bake another 30 to 35 minutes or until the filling puffs up, turns golden and is set. It should be firm, not jiggly when you gently move the pie plate from side to side. Remove from the oven and cookie sheet and let cool on a wire rack. Serve at room temperature or chilled.

About


I know it is a little early to be thinking about Easter, but I just can't help myself! This is one of my favorite Easter treats, Italian Sweet Ricotta Pie. Too delicious. It is not difficult to make, but please be sure to drain the ricotta and pineapple well.